Author Topic: Wy1318 stall  (Read 1016 times)

Offline Hand of Dom

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Wy1318 stall
« on: July 02, 2017, 10:30:36 AM »
I brewed a pale ale last Saturday, with a starting gravity of 1.056. I pitched a shaken not stirred starter, started fermentation at 18c for 3 days, then lifted to 22c over 2 days. I took a gravity reading today, and it was 1.024. I've lifted the temp to 23c and given the bucket a swirl.

This is the fourth generation of this yeast, harvested each time from an overbuilt starter.
I did 30mins at 62c, 30mins at 71c, and a 75c mashout.

Does anyone have additional suggestions on what I could do to get this nearer the 1.012 fg I'd been shooting for.


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Dom

Currently drinking - Amarillo saison
Currently fermenting - Pale ale 1 - 2017

Offline homoeccentricus

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Re: Wy1318 stall
« Reply #1 on: July 02, 2017, 11:29:59 AM »
I can mail you a small jar of 3 week old Conan slurry tomorrow, if you like.
Frank P.

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Offline Hand of Dom

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Re: Wy1318 stall
« Reply #2 on: July 02, 2017, 12:16:41 PM »
That's extremely generous of you to offer, homoeccentricus, but i think it would cost you too much to send over from Belgium. If I have to pitch more yeast, I can grab a pack of a neutral dry yeast from my lhbs. I was planning on buying some Vermont/Conan for my next brew, as cloudwater use it in some of their beers (their citra/mosaic pale recently became my new favourite beer)


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Currently fermenting - Pale ale 1 - 2017

Offline kramerog

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Re: Wy1318 stall
« Reply #3 on: July 02, 2017, 05:36:17 PM »
Pitch some Nottingham or other aggressive attenuative yeast.

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Offline Hand of Dom

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Re: Wy1318 stall
« Reply #4 on: July 03, 2017, 08:25:41 AM »
Pitch some Nottingham or other aggressive attenuative yeast.

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My LHBS only stocks Mangrove Jacks, so I'll probably use their West Coast ale yeast, that seems to be high attenuating and neutral tasting.
Dom

Currently drinking - Amarillo saison
Currently fermenting - Pale ale 1 - 2017

Offline homoeccentricus

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Re: Wy1318 stall
« Reply #5 on: July 03, 2017, 10:01:47 AM »
That's extremely generous of you to offer, homoeccentricus, but i think it would cost you too much to send over from Belgium. If I have to pitch more yeast, I can grab a pack of a neutral dry yeast from my lhbs. I was planning on buying some Vermont/Conan for my next brew, as cloudwater use it in some of their beers (their citra/mosaic pale recently became my new favourite beer)

Hahaha, I confused your forum name with Theoman's an American who lives in Belgium...
Frank P.

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Offline Hand of Dom

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Re: Wy1318 stall
« Reply #6 on: July 03, 2017, 11:55:16 AM »
That's extremely generous of you to offer, homoeccentricus, but i think it would cost you too much to send over from Belgium. If I have to pitch more yeast, I can grab a pack of a neutral dry yeast from my lhbs. I was planning on buying some Vermont/Conan for my next brew, as cloudwater use it in some of their beers (their citra/mosaic pale recently became my new favourite beer)

Hahaha, I confused your forum name with Theoman's an American who lives in Belgium...

No problem, I'm not too far away in the UK, but still a pain to send IMO.  I took another gravity reading this morning, and it's down to 1.020, so it might just be working slowly, last beer I made with this yeast, it ran through it incredibly quickly (it was done after 5 days), and went down to 1.008 (albeit from a lower starting point).
Dom

Currently drinking - Amarillo saison
Currently fermenting - Pale ale 1 - 2017