 Rank: Junior Member Groups: Registered
Joined: 4/1/2007(UTC)
Posts: 50
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"I mixed a batch of brown sugar and mollasses - ending with OG of about 1.080, pirtched in two packets of ec1118 and it took off just fine. racked it, tossed in some sparkloid after about a week as most activity had slowed down, now it has been two weeks and while it has slowed down more and has lots of dead cells and gunk at bottom, it is still fizzleing, like a lightly carbonated cola. gravity is now pretty much at 1.000
So my question is: is this normal for it (ec1118) to take so long? I don't want to start cooking anything if live yeast is still present - been there done that and ended up with off flavors from cooking/bursting live yeast cells.
never had this happen with turbos. Do I just wait until it all stops? add nutrients?, more sugar? drop in some turbo yeast?
I would like to get it going before christmas - HELP"
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 Rank: Newbie Groups: Registered
Joined: 6/24/2008(UTC)
Posts: 9
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what is your ferment temp.? sounds like it has fermented long enough if its not working at a real low temp. i would rack it off and heat it to 125F-130F to kill the yeast.then rack it and strain with a cloth. then run it! if you kill the yeast you can enen hold off a few days to run it. hope this helps.
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