Hi All... looking for some insight.. do I have a problems here, or no...
I got a late start on a double batch Brew-Day... and ended up leaving the wort for 2nd batch @ 168 overnight, figuring that was decent compromise for time, letting grain drain overnight, while maintaining Mashout Temp of 168... so I could go to boil next day.
Unfortunately - it's looking like I am headed for a stuck fermentation after 2 days.. seeming to settle in @ 1.035 (from OG of 1.055) using US-O5 (temp being held @ 67'F). The other (1st) batch brewed w/ 'normal' schedule (also Mashed @ 155 and fermented with US-05 @ same temp) is still chugging away.. down to 1.022 (from 1.052).
If is possible that the 12 hour 'hold' @ 168'F changed the balance of fermentable sugars?
EDIT/Update: Let the ferment sit a few more days... and it seemed resume.. got to final gravity (1.014) after nearly 3 weeks...
I got a late start on a double batch Brew-Day... and ended up leaving the wort for 2nd batch @ 168 overnight, figuring that was decent compromise for time, letting grain drain overnight, while maintaining Mashout Temp of 168... so I could go to boil next day.
Unfortunately - it's looking like I am headed for a stuck fermentation after 2 days.. seeming to settle in @ 1.035 (from OG of 1.055) using US-O5 (temp being held @ 67'F). The other (1st) batch brewed w/ 'normal' schedule (also Mashed @ 155 and fermented with US-05 @ same temp) is still chugging away.. down to 1.022 (from 1.052).
If is possible that the 12 hour 'hold' @ 168'F changed the balance of fermentable sugars?
EDIT/Update: Let the ferment sit a few more days... and it seemed resume.. got to final gravity (1.014) after nearly 3 weeks...
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