Author Topic: Wyeast 1028 for Stouts  (Read 1464 times)

Offline nicosan1

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Wyeast 1028 for Stouts
« on: February 23, 2016, 08:25:04 PM »
I've used Wyeast 1028 in the past to make Foreign Extra Stouts and Imperial Stouts and I've had attenuation issues with this yeast.  Obviously my grain bills have decent portions of roasted malts and they have higher alcohols but I've noticed that 1028 seems to die out for me around 1.030 or 1.024.  In the last batch I used a lot of Distilled Water and some carbon filtered Los Angeles water to brew this, added some Baking soda to buffer very slightly.  Am I missing something here?  I had yeast nutrient, I did not add any calcium so maybe that is the issue.  Do you all have any thoughts on your experience with this yeast in a stout?  Next time I am looking at doing a Speedway Stout Clone and try with San Diego Super from WL instead.


Offline Stevie

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Re: Wyeast 1028 for Stouts
« Reply #1 on: February 23, 2016, 08:44:12 PM »
What was you starting gravity? 1.024 is respectable for an imperial stout. Did you make a large starter, or better yet, use a repitch from a smaller previous beer?

Offline nicosan1

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Re: Wyeast 1028 for Stouts
« Reply #2 on: February 23, 2016, 08:51:40 PM »
What was you starting gravity? 1.024 is respectable for an imperial stout. Did you make a large starter, or better yet, use a repitch from a smaller previous beer?

In the last case, beer was at 1.090, I used two packets and also made a two liter starter with nutrient and 02.

Offline Stevie

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Wyeast 1028 for Stouts
« Reply #3 on: February 23, 2016, 09:02:10 PM »
1.090 to 1.024 is 73.3%. That's reasonable.

In my experience, it is helpful to brew a small beer ahead and use an appropriate slug of cake. Care to post your recipe?

Offline brewinhard

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Re: Wyeast 1028 for Stouts
« Reply #4 on: February 23, 2016, 09:24:06 PM »
1.090 to 1.024 is 73.3%. That's reasonable.

In my experience, it is helpful to brew a small beer ahead and use an appropriate slug of cake. Care to post your recipe?

Agreed.  That is definitely decent for a big stout.

Offline nicosan1

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Re: Wyeast 1028 for Stouts
« Reply #5 on: February 23, 2016, 09:29:40 PM »
15lbs Maris Otter
1.5 lb Roasted Barley
8oz Black Malt
8oz American Chocolate
8oz British Chocolate
8oz Flaked Barley
.5 lb DME
3.25 ozs EKG at 60
Yeast Nutriet
Whirfloc

Single Infusion, Batch Sparge at 152.

2 packs WY 1028, 2 liter starter, stir plate

Pitched at 63, Fermented for 4 days at 66, raised to 70 to finish.

Offline Stevie

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Wyeast 1028 for Stouts
« Reply #6 on: February 23, 2016, 09:37:56 PM »
Try a lower mash temp, say 149. I'd say a longer mash as well, but you don't have any crystal in there to provide unfermentables, and Imperial Stouts can be too dry IMO. I would also ditch the flaked.

I like to mash at 148 for 90, but I include a half pound or so of Special B.

Overall it doesn't look bad. Are you happy with the results otherwise?
« Last Edit: February 23, 2016, 09:41:18 PM by Steve in TX »

Offline nicosan1

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Re: Wyeast 1028 for Stouts
« Reply #7 on: February 23, 2016, 09:45:09 PM »
Okay, I could go lower.  I generally mash for 90 minutes as well no matter the style.  The beer was good, but I thought it could be drier, to help intensify the roast a bit more. I am going to try to brew the Speedway Clone next, that is with 1056 but do like the yeast profile from 1028, just want it a bit drier.  I also shot my wort with 60 secs of Pure O2.

Online HoosierBrew

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Re: Wyeast 1028 for Stouts
« Reply #8 on: February 23, 2016, 11:06:47 PM »
I like to mash at 148 for 90



Same here. I use plenty of roast and some crystal, and the lower mash temp makes the beer seem more rich than sweet. Mine finish  ~ 1.020ish. A tad under sometimes.
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Offline WDE97

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Re: Wyeast 1028 for Stouts
« Reply #9 on: February 24, 2016, 01:06:37 AM »
I use 1028 for many of my stouts, both RIS and regular strength. I have never had any issues with attenuation, as they always tend to end up around 1.020-1.028 depending on OG (70-75% attenuation). I mash at 149 for RIS, with 90min mash. Also, I always brew a regular strength stout and use the yeast cake for the RIS.
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Offline reverseapachemaster

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Re: Wyeast 1028 for Stouts
« Reply #10 on: February 24, 2016, 05:39:54 PM »
I don't think there is anything wrong with hitting 73% apparent attenuation with a beer that size and with that yeast. You might be able to push a few percentage points with a larger starter or pitching your starter at high krausen but 1028 tops out at 77% according to Wyeast. Getting up to 77% only brings you down to about 1.020 which is not a substantial difference and maybe not even something you would readily taste. IMO the sensory difference between 1.024 and 1.020 is far less than 1.010 and 1.006.

If you want a drier beer with more prominent roast you are probably better off making the mash adjustments already recommended plus adjust your water profile for a slightly lower ph and possibly a drier finish.
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Offline nicosan1

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Re: Wyeast 1028 for Stouts
« Reply #11 on: February 25, 2016, 12:43:53 AM »
Thanks all, think I am going to lower Mash temp for infusion, perhaps add a bit of Calcium Chloride a tad, for some reason with Distilled, I did not have ph problems being too low.