« on: March 25, 2012, 06:56:04 AM »
I've made a CAP twice recently and both times the ferment takes about 6 weeks to reach terminal gravity.
The grist is 75% american 2 row and 25% flaked corn.
OG is approx. 1.06
Both times I've used WLP800, 2L starter stepped up to a 4L starter.
I cool the wort down to around 65 degrees, transfer to a carboy and put in the 'fridge to cool down to pitching temp (I put the 4L starter in the fridge along with the wort so its the same temp as the wort when I pitch)
I rack the cooled wort off the trub, add pure O2 for 1-2 minutes, decant starter, pitch yeast.
I leave the temp control set at 50 degrees.
After two weeks it will be around 1.04 and takes the next four weeks to reach 1.015.
What I've ended up doing is at the three week mark raising the temp to 60 degrees and leaving it there until I reach the 1.015.
I'm wondering if the percentage of flaked corn is resulting in the yeast not having enough nutrient.
I add DAP to the starter and Servomyces to the wort.
Should I be adding more nutrients to the wort prior to pitching?
Would it help to add, say Fermaid-K, at the 2 week mark?