Hi Guys, Our latest 6 gallon batch of a hoppy red/brown ale never seemed to finish fermenting. The primary fermentation seemed perfectly normal for two days, but after 7 weeks at 73 degrees F (71 degrees the first two weeks), it was still slowly plugging away. We decided to bottle it anyway and figured that we could keep the bottles cold after conditioning, to keep the pressure from increasing. Anyway, we used Safeale US 05 and I made a starter first, nothing out of the ordinary there. We mashed at 158 F for 60 minutes. OG was about 1.070 and end at 1.017. I didn't add any yeast nutrient in the beginning, but at about 4 weeks of slow fermenting, I added some and aerated as well. Fermentation increased quite a bit for one day and then back to the very slow bubbling. The finished beer is really, really good, but we lost almost all the dry hop aroma character because it sat there for so many weeks. Does anybody know what we did wrong and how we can avoid it in the future? I've read through a lot of forum posts on various sites and haven't found an answer.
Tue, 08/15/2017 - 16:30#1
Long, long fermentation