Author Topic: Low attenuation  (Read 973 times)

Offline bassriverbrewer

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Low attenuation
« on: June 09, 2010, 04:02:37 PM »
I brewed an all grain belgian tripple with 13 lbs belgian pilsner malt mashed at 150 deg for an hour added 2.75 lbs sugar in the boil and added white labs wlp530 abby ale yeast.  Fermented about 72-74 deg for 5 days then we hit a cool spell here and the temp dropped to 66-68 deg my og was 1.088 after four days of very vigorous fermentation it had dropped to 1.030 after another four days sg was 1.026 but the yeast seems to be pooping out I know there is still more unfermented sugar in there and I want to bottle condition.  I'm afraid of exploding bottles if the yeast doesn't ferment fully and I have tried rousing the yeast but it just keeps settling out.  Should I add more yeast (dry or liquid) or just be patient.  It seemed to slow when the temp dropped but its supposed to warm up Sunday.

Offline tygo

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Re: Low attenuation
« Reply #1 on: June 09, 2010, 04:04:12 PM »
Yeah, I bet if you warm it up and rouse it again it'll start up again.
Clint
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Offline tom

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Re: Low attenuation
« Reply #2 on: June 09, 2010, 07:47:57 PM »
How big of a yeast starter did you make?
Brew on

Offline bassriverbrewer

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Re: Low attenuation
« Reply #3 on: June 10, 2010, 03:39:47 AM »
1 Quart I only had about five hours lag time if that before I saw activity.  There is still a layer of foam on the surface but the yeast is definitly dropping out.

Offline babalu87

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Re: Low attenuation
« Reply #4 on: June 10, 2010, 09:43:18 AM »
I suggest a water bath to get the temps back up to the mid-70's. Aquarium heaters are pretty cheap.
You can also use them to keep temperatures warm during the winter months.

Pretty much the only way I can do Belgian beers is to use one.
Jeff

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Offline bonjour

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Re: Low attenuation
« Reply #5 on: June 10, 2010, 10:24:32 AM »
Yes,  warm it up and rouse it regularly, to keep/get yeast into the wort.

Fred
Fred Bonjour
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Everything under 1.100 is a 'session' beer ;)

Offline bassriverbrewer

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Re: Low attenuation
« Reply #6 on: June 10, 2010, 01:31:48 PM »
Thanks for the advice I try to brew styles based on the temps I have I never did Belgian but decided to try brewing them in the summer.  My Basement stays around 72-75 during the hottest parts of summer and is about 46-50 from dec to mid march the rest of the time its about 66 this was an unusual cold snap It looked like the warm weather was here to stay.  Its supposed to get near 80 this weekend.  I have been keeping it upstairs the whole time where it is warmer.  I'll try it as it warms up tommorow.

Offline The Rabid Brewer

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Re: Low attenuation
« Reply #7 on: June 10, 2010, 04:12:34 PM »
If you can't hit terminal gravity with your current yeast, I've had good luck re-krausening by building up a large starter (say 4L for 5 gallons), chilling, decanting, re-invigorating in a smaller starter (say 800mL), then pitching this active yeast.

Using this method, I was able to take a Barley Wine with OG=1.111 down to terminal gravity after it stopped in the mid 30s.

Cheers!
BetterBeerBlog Homebrew Contributor.

Offline bonjour

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Re: Low attenuation
« Reply #8 on: June 10, 2010, 09:47:58 PM »
the more yeast the better
Fred Bonjour
Co-Chair Mashing in Michigan 2014 AHA Conference in Grand Rapids, Michigan
AHA Governing Committee; AHA Conference, Club Support & Web Subcommittees



Everything under 1.100 is a 'session' beer ;)