Author Topic: PH and yeast ( fermintation)  (Read 1281 times)

Offline quattlebaum

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PH and yeast ( fermintation)
« on: July 10, 2013, 08:12:37 PM »
So I have used white labs dry english ale 007 on 2 beers now and am only getting around 73 attenuation. I do good starters per mr malty and ferm at 66 degrees. Is this the norm for this yeast?  I have been consistently 2 to 3 pts higher on my FG. Disappointing !  I recently re pitched and did adaquite starter and only got 68 attenuation. I have been adjusting my PH more and wondering what would be to low post boil/pre ferm PH for yeast health. Last one was 5.29 post boil, english brown. I am consistent 99% of the time and this has just stumped me. It has only been with the English stains

Offline bboy9000

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Re: PH and yeast ( fermintation)
« Reply #1 on: July 10, 2013, 08:42:07 PM »
I don't know about the pH but is 66 degrees the temperature when you pitch the yeast?  Pitching at a higher temperature then going lower can stall it.  Do you aerate the wort when pitching?  The one time I got poor attenuation I had a high gravity beer that I didn't aerate enough.  Also, do you brew extract or all grain?  Extract isn't always as fermentable as all-grain wort.  I'm sure there are other variables I'm not thing about.
Brian
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Offline jds357

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Re: PH and yeast ( fermintation)
« Reply #2 on: July 11, 2013, 02:32:02 AM »
What temp are you mashing in at?  It could be that there are too many non-fermentables in your wort.

Offline Kaiser

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Re: PH and yeast ( fermintation)
« Reply #3 on: July 11, 2013, 05:03:35 AM »
You also want to look into doing a Fast Ferment Test to see if your problem is in wort production or fermentation.

http://braukaiser.com/wiki/index.php?title=Fast_Ferment_Test

Kai

Offline narvin

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Re: PH and yeast ( fermintation)
« Reply #4 on: July 11, 2013, 05:11:59 AM »
The English strains, including that one, flocculate really well.  Try raising the temperature by a few degrees after a week to make sure the yeast isn't dropping out early.
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Offline quattlebaum

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Re: PH and yeast ( fermintation)
« Reply #5 on: July 11, 2013, 07:17:52 PM »
This is it:) Really strange never had this happen finished at 1.018:( I think i will re brew using west york 1469? Has anyone ever used this in an english brown?
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Benny Hill English Brown
Brewer: Quattlebaum
Asst Brewer:
Style: Northern English Brown Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 4.69 gal
Post Boil Volume: 3.19 gal
Batch Size (fermenter): 3.00 gal   
Bottling Volume: 3.00 gal
Estimated OG: 1.050 SG
Estimated Color: 15.8 SRM
Estimated IBU: 26.8 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 76.6 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4 lbs 2.0 oz          Pale Malt, Maris Otter (3.0 SRM)         Grain         1        76.3 %       
7.8 oz                Crystal, Medium (Simpsons) (55.0 SRM)    Grain         2        9.0 %         
6.0 oz                Special Roast (Briess) (50.0 SRM)        Grain         3        6.9 %         
4.3 oz                Victory Malt (biscuit) (Briess) (28.0 SR Grain         4        5.0 %         
2.4 oz                Pale Chocolate Malt  (200.0 SRM)         Grain         5        2.8 %         
0.65 oz               Goldings, East Kent [5.00 %] - Boil 60.0 Hop           6        23.5 IBUs     
0.25 oz               Goldings, East Kent [5.00 %] - Boil 10.0 Hop           7        3.3 IBUs     
1.0 pkg               Dry English Ale (White Labs #WLP007) [35 Yeast         8        -             


Mash Schedule: (208) Single Infusion, Medium Body, No Mash Out, Fly
Total Grain Weight: 5 lbs 6.5 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 2.37 gal of water at 166.9 F        152.0 F       60 min       

Sparge: Fly sparge with 2.97 gal water at 168.0 F
Notes:
------
« Last Edit: July 11, 2013, 07:23:32 PM by quattlebaum »