Have been using a stirplate for the last 5 batches and I cannot get the yeast to flocuate out and attenuate dry.
Brewing familiar 6gal recipes (1.040 - 1.070 OG) with same brewing process, same ingredients (sugar/no sugar), same water, same bottling methods. Use the same yeasts - WY3522, WL550, WY3711. FG is not the problem with the 3522 and 3711 I get FG's 1.006 and 1.004 but the beer is "sweet".
Use Mister Malty calculator for starter size, light DME, 1/8 tsp of nutrient, foil on the top, stirplate vortex about 1.5 in wide and 1in deep, good yeast movement. On stirplate for 24hrs, then into frig over night, pulled out and decanted a few hours before pitching.
Bottom line: The yeast will not flocuate out, It will sit for three weeks and I still need to cold crash. The last batch of 3711 left a film on the better bottle and a film in the beer bottles. It will not fully attenuate out the sweetness like it did before the stirplate
Any ideas are appreciated.