Electric Brewing Supply 30A BCS Giveaway - Last Weekend to Enter!


Home Brew Forums > Home Brewing Beer > General Techniques > US-05 Yeast refuse to keep eating - what now?
Reply
 
LinkBack Thread Tools
Old 12-28-2007, 05:50 PM   #1
Jimmy Von Tripel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Posts: 28
Default US-05 Yeast refuse to keep eating - what now?

I did a Bourbon Vanilla Imperial Porter recently. The O.G. was 1.104 and the yeast seem to have finally quit at 1.027. Its been a few days now with no activity and the gravity is not dropping anymore.

I oxygenated the hell out of those buggers at the start and they fermented very strong for a long time. I even agitated the carboy and swirled the beer on occasion but they just don't want to eat anymore. I even moved the carboy into a room that was about 3-4 degrees warmer and that helped for a few days. But they seem to be totally out of steam at this point.

I would like the gravity to go down another 7 points to 1.020. Any advice on how to do this? Because I dont have anymore US-05 yeast I was thinking of using T-58 to eat some more of the sugar. But I dont want the yeast to bring the gravity down too far. That would suck to end up with this beer being dry.

There is one other thing I thought of as a reason why the FG may be so high. I did a 100 minute boil so that may have created some extra carmalization making less fermentable wort for the yeast.

Anyhow, would love to hear what anyone has to say about this.

__________________
Jimmy Von Tripel is offline
 
Reply With Quote Quick reply to this message
Old 12-28-2007, 06:04 PM   #2
AdIn
Feedback Score: 0 reviews
 
AdIn's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Sammamish, WA
Posts: 304
Liked 2 Times on 2 Posts

Default

From 1.104 to 1.027 is around 74% attenuation. Considering you have high abv brew I don't think you won't get any lower with US-05. You should probably use some Belgian strain which are said to be alcohol tolerant.

__________________

Non-alcoholic beer is a first step to a rubber woman

AdIn is offline
 
Reply With Quote Quick reply to this message
Old 12-28-2007, 06:05 PM   #3
RichBrewer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
RichBrewer's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Denver, Colorado
Posts: 5,761
Liked 84 Times on 40 Posts
Likes Given: 72

Default

What is your recipe? You might have hit the bottom on this one depending on what fermentables were in the wort. US-05 attenuates pretty good but it might have crapped out in that higher alcohol environment.

__________________

Cheers,
Rich

RichBrewer is offline
 
Reply With Quote Quick reply to this message
Old 12-28-2007, 06:06 PM   #4
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
the_bird's Avatar
Recipes 
 
Join Date: May 2006
Location: Adams, MA
Posts: 20,553
Liked 379 Times on 312 Posts
Likes Given: 102

Default

74% attenuation is not too far off from what you would typically expect to see. I know US-05 can hit upwards of 80%, but that doesn't happen all the time.

Was this an AG batch, or extract? If AG, what was your mash temp? What temp are you fermenting at now? You could try to raise temps a bit (the problems with higher fermentation temps, fusels, etc., are mostly during the early stages of fermentation, reproduction, not late in the process). Move the fermenter around a bit to get the yeast in suspension, then raise the temps a bit.

Last resort would be something like champagne yeast, but then you're looking at likely drying out TOO far.

__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

That'll do, Pigley. That'll do.
the_bird is offline
 
Reply With Quote Quick reply to this message
Old 12-28-2007, 07:08 PM   #5
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DeathBrewer's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,826
Liked 208 Times on 113 Posts

Default

transfer to secondary and it may drop a few more points. other than that, i'd say its done.

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...
DeathBrewer is offline
 
Reply With Quote Quick reply to this message
Old 12-28-2007, 07:11 PM   #6
ohiodad
Feedback Score: 0 reviews
 
ohiodad's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Hilliard, OH
Posts: 264
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by Jimmy Von Tripel
I did a Bourbon Vanilla Imperial Porter recently. The O.G. was 1.104 and the yeast seem to have finally quit at 1.027. Its been a few days now with no activity and the gravity is not dropping anymore.

I oxygenated the hell out of those buggers at the start and they fermented very strong for a long time. I even agitated the carboy and swirled the beer on occasion but they just don't want to eat anymore. I even moved the carboy into a room that was about 3-4 degrees warmer and that helped for a few days. But they seem to be totally out of steam at this point.

I would like the gravity to go down another 7 points to 1.020. Any advice on how to do this? Because I dont have anymore US-05 yeast I was thinking of using T-58 to eat some more of the sugar. But I dont want the yeast to bring the gravity down too far. That would suck to end up with this beer being dry.

There is one other thing I thought of as a reason why the FG may be so high. I did a 100 minute boil so that may have created some extra carmalization making less fermentable wort for the yeast.

Anyhow, would love to hear what anyone has to say about this.
Interesting.. I just did Denny's Bourbon Vanilla Porter with US-05 myself. Today I was ready to rack it over to the secondary after 2 weeks. Even swirled it a couple of times in there. My gravity was 1.027 as well. My starting gravity was only 1.089. I attributed it to the fact that my mash was a little higher in temp than I intended I think. I'm hoping it drops another couple in the secondary and am just going to deal with a full bodied imperial porter.. Kind of what I enjoy anyway.
__________________
ohiodad is offline
 
Reply With Quote Quick reply to this message
Old 12-28-2007, 07:14 PM   #7
Jimmy Von Tripel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Posts: 28
Default

Hello all,

Thanks for the quick replies.

The recipe:

"Denny Conn's Bourbon Vanilla Imperial Porter"

Type: All Grain
Batch Size: 5 gal
Total Grain lbs: 17.75
Anticipated OG: 1.086 (Actual OG was 1.104)
Anticipated IBU: 31.8
Mash: 150ºF for 70 min
Sparge Water: 165ºF
Boil Time: 90 min

Grain Bill:
Maris Otter 11 lbs.
Munich Malt 2.5 lbs.
Brown Malt 1.5 lbs
Chocolate Malt 1.25 lbs.
Crystal 120L 1 lb.
Crystal 40L .5 lb.

Hop Schedule:
Magnum whole .65 oz @ 60 min
Goldings E.K. whole .40 oz @ 10 min

Whirlfloc @ 15 min

Yeast: US-05



I pitched the yeast at 71ºF, and set the carboy in a room that was 65º. Once the most active part of the fermentation was over I set it in a room that was 70º and that is where it is now.

Looks like I'll just leave it and maybe it will drop a point or two after a while. 1.027 shouldn't be too sweet for a big beer like this.

__________________
Jimmy Von Tripel is offline
 
Reply With Quote Quick reply to this message
Old 12-28-2007, 08:23 PM   #8
Lil' Sparky
Cowboys EAC
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Lil' Sparky's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Honolulu, HI
Posts: 4,013
Liked 50 Times on 33 Posts

Default

My guess is you're done and it'll be perfect. The extra time in the carboy can only help with this one, so just leaving it is a good idea IMO.

__________________
Quote:
Originally Posted by duffman2 View Post
I dub this beer the Double Slutty Triple Nutty Bodacious Booty Brunette!
Lil' Sparky is offline
 
Reply With Quote Quick reply to this message
Old 12-28-2007, 08:29 PM   #9
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
BierMuncher's Avatar
Recipes 
 
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 12,209
Liked 593 Times on 349 Posts
Likes Given: 223

Default

You guys and your super gravity beers...

Don't you know there's a hop and grain shortage going on?

2008, the year of the Munich Helles. 1.035 and 16 IBU's.

I say we homebrewers go green...

__________________

*******
Check Out My Rolling Kegerator

BierMuncher Tried & Trues:
Tits-Up IIPA (3-Time Medalist), Black Pearl Porter, Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde,

BierMuncher is offline
 
Reply With Quote Quick reply to this message
Old 12-28-2007, 08:50 PM   #10
RichBrewer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
RichBrewer's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Denver, Colorado
Posts: 5,761
Liked 84 Times on 40 Posts
Likes Given: 72

Default

Quote:
Originally Posted by Jimmy Von Tripel
Grain Bill:
Maris Otter 11 lbs.
Munich Malt 2.5 lbs.
Brown Malt 1.5 lbs
Chocolate Malt 1.25 lbs.
Crystal 120L 1 lb.
Crystal 40L .5 lb.
With the amount of specialty grains in your recipe I'd say your fermentation is finished. It looks like 24 % of your grains are specialty malts that don't add much fermentables to the wort. I bet you will have a good beer there anyway. It is going to need a lot of time to improve though.
Keep us updated!
__________________

Cheers,
Rich

RichBrewer is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Right Now I'm Eating Brewsmith Cooking & Pairing 9 04-18-2008 10:30 PM
New guy, questions, fyi - I refuse to buy Budweiser. El_Borracho Beginners Beer Brewing Forum 18 10-23-2007 07:29 PM
Eating ham. Raw ham. Baron von BeeGee Cooking & Pairing 21 08-20-2007 04:19 PM
What Are You Eating Right Now? Brewsmith General Chit Chat 27 11-16-2006 04:02 AM
so what were the yeast eating? inkbob General Beer Discussion 1 03-13-2006 03:22 PM