[chezteth]

Hey all,

I brewed a maibock 3 weeks ago. It seems to be stuck at 1.028. It tastes fine other than it seems to have a bit of sweetness that reminds me, slightly, of the sugary sweetness from underattenuation.

OG 1.072
21L batch size

3.18kg Avangard Pilsner malt
1.81kg Avangard Munich malt

Mash at 156degF for 60 minutes

2 pkg WLP833 in 2L starter
fermented at 50degF for 1 week then ramped up to 65degF

Do I just call it good and keg it? Or, should I make a small starter with more yeast and try to drop a few more points? Or, perhaps swirl it to try to get some yeast back up in suspension to hopefully drop the FG a bit more?

Cheers,
Brandon

[klickitat jim]

Some numbers must be off. Seems like not nearly enough malt to get 21L of that gravity

[chezteth]

Thanks, Jim for your observation. It was actually a 12L batch

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[dmtaylor]

Brandon,

I would swirl and keep it warm.  I really don't think it's done yet.  However, you did mash a little high for a high gravity beer.  And if your mash thermometer was off just a little bit, consider whether you might have actually mashed at like 160 F or in that neighborhood.  That could mean maybe it really is done.  Calibrate with boiling water and see what you get.  The boiling point around here is supposedly 210 F (not actually 212 F).

Good luck man.

[chezteth]

Thanks Dave. I'll give that a whirl. I'll also be sure to check my thermometer.

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[dmtaylor]

While I am thinking about it, it has been a long time since I have calibrated my own thermometer... think I'll do that tonight.

[klickitat jim]

How are you measuring gravity? With all the chatter on refractometer lately, just curious

[chezteth]

How are you measuring gravity? With all the chatter on refractometer lately, just curious

I'm using a hydrometer.

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[klickitat jim]

How are you measuring gravity? With all the chatter on refractometer lately, just curious

I'm using a hydrometer.

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Well, that's not the problem then. Hmmm

[MNWayne]

Check the calibration on your hydrometer too.  I always wonder if that little paper roll can move.

[FermentedCulture]

WLP833's recommended temperature range is below all of the other in whitelab's lager portfolio.

In a month or two we should have this confirmed but I suspect because of it's cryotolerance plus people's reported low attenuations it might be a Saaz type lager yeast. One of the main characteristics this type of yeast grouping differs from the other grouping of lager yeasts (Frohberg) is that it is more flocculent and uses less maltotriose (one of the abundant sugars in wort). It also has some different flavour characteristics.

Rousing might help as others have suggested or adding a secondary yeast to finish it off.

[chezteth]

WLP833's recommended temperature range is below all of the other in whitelab's lager portfolio.

In a month or two we should have this confirmed but I suspect because of it's cryotolerance plus people's reported low attenuations it might be a Saaz type lager yeast. One of the main characteristics this type of yeast grouping differs from the other grouping of lager yeasts (Frohberg) is that it is more flocculent and uses less maltotriose (one of the abundant sugars in wort). It also has some different flavour characteristics.

Rousing might help as others have suggested or adding a secondary yeast to finish it off.

Thanks for that bit of info. I have been rousing it periodically for the last few days. I have to take another gravity reading yet.

[chezteth]

I checked the calibration of the thermometer I use for brewing. Boiling water measured 210.2 degF and ice water measured 32.2 degF. I compared it to the other digital thermometer I use in the kitchen. My kitchen thermometer measured 212.3 and 33.6 degF. I also verified the calibration of my hydrometer. Tap water measured 1.002 at 70 degF. If the gravity is still too high I will probably pitch more yeast of a different strain to try to drop a few  more points.

cheers,
Brandon

[chezteth]

Another update. I finally pitched more yeast in an active starter. I also added some DME that I boiled in water to add for carbonating in the keg. Hopefully this will help the final gravity drop a few more points and to carbonate it at the same time. I am thinking that a week will, hopefully, be enough time to let this process complete. Any thoughts on this? I will let it go longer if necessary.

[dmtaylor]

Hopefully that should help.  Good luck!