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Old 09-01-2012, 01:00 AM   #1
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Default WLP540 Finished Really High

hello,

I won't add too many details, but my dubbel should have finished at 1.012, and despite holding the beer at 175 for 4 days and obsessive rousing its petered out at 1.022.

This batch was really just to grow some yeast, but now i'm worried that this strain has some nuances to it.

Before attempting to repitch, I need two questions answered:
1) Does this yeast have any special needs, i.e. temp, pitching rate, O2, etc.
2) What am i too do with my overly sweet belgian? I've never had much luck trying to rouse a stuck ferment, so i was considering tossing some brett in?

Any opinions would make me feel a lot better

Thanks

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Old 09-01-2012, 03:36 AM   #2
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I found a bunch of other complaints scattered across the internet, looks like its not just me.
Apparently Neva had commented that an additional shot of O2 would help performance, ironically I had added a minute more O2 about 12 hours in and its still struggling.

i'm really considering dropping this yeast.

Anyone tried throwing brett or pedio into a stuck ferment?

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Old 09-01-2012, 09:49 AM   #3
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I would highly suggest adding some yeast energizer at half the recommended dosage and stirring again. Always creates an explosive re-fermentation for me.

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Old 09-01-2012, 03:16 PM   #4
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Stir or shake your fermenter, and raise the temp a bit. It should come down.

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Old 09-01-2012, 03:36 PM   #5
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Recipe and process (especially mashing temps) ? If you're not sure about yeast health, I would not recpitch. Bretting the beer wouldn't necessarily be to style, at least I don't think so, but if it makes it drier and more drinkable, why not ?

I agree that a sweet dubbel is not a pleasant beer. We have a micro here that does a sweet americanized version and it's so-so at best.

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Old 09-01-2012, 04:28 PM   #6
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I really don't understand why yeast energizer gets no love.

OP, I had a Saison that was supposed to end around 1.015, and instead conked out at 1.027 - I added half the recommended dosage of LD Carlson Yeast Energizer/Nutrient, stirred, raised the temp from mid-high sixties to 74, and let it sit. 4 hours later, fermentation had started up again (a bubble every second or two), and I checked the gravity a couple days later. That was a mistake - the gravity had fallen all the way to 1.007! I had to cold crash to get it to stop and then back sweeten a little so I didn't have a watery Saison, but it turned out great. I've repeated this method several times with much more frequent gravity readings and smaller dosages and it's a stable, easily controlled process (just remember to cold crash when you've reached FG).

As far as non-anecdotal evidence goes, this practice is widely known and used by wine and mead makers. Just check out those forums! Its part of the process that one adds staggered yeast nutrients in order to keep the yeast going (especially in mead). Regardless, it costs like five bucks for a little bottle of the stuff which should be good for saving 15-20 stuck ferments.

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Old 09-01-2012, 05:44 PM   #7
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jfr1111 - Here's a few process details:

OG was 1.060

Grist:
10.6 Pilsner
1.0 Munich
0.5 Aromatic
0.5 Caramunich
0.5 Special B
0.75 Dark candi syrup
0.5 Table Sugar

Mashed at 149

This was supposed to be a drinkable starter, so pitched 2 vials wlp540 at 64, that is a hair on the low side.
Ramped a degree a day until i noticed high kruasen beginning to subside, then ramped 2 degrees a day until i hit 175, held for 4 days now and obsessively swirling to no avail. I oxygenated 2 min when i pitched and 1 more min about 12 hours later.

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Old 09-01-2012, 05:47 PM   #8
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zabuza,

I just happen to have some, I'll add some today and post my results.

Thanks for the tip

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Old 09-01-2012, 06:18 PM   #9
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Okay,

I just took one final reading:
The gravity is at 1.024 (i hadn't bothered correcting for temp above)

I added the recommended dose of yeast energizer (2.5tsp/5 gallons) and swirled the hell out of it.
It will sit in the temp controlled fridge, with its fermwrap on, at 175.

I will post if/when anything interesting happens.

Note: After reading the ingredients, Yeast Energizer contains DAP. I'm always afraid that DAP will make my beer taste bad, so if this approach works I'll probably look for a nutrient without DAP to add. It may be unfounded rumor, but DAP is made out of ammonia and phosphoric acid, I'd think you want a pretty vigorous ferment to drive any of those flavors and smells away.

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Old 09-01-2012, 07:42 PM   #10
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Quote:
Originally Posted by Zabuza View Post
I really don't understand why yeast energizer gets no love.

OP, I had a Saison that was supposed to end around 1.015, and instead conked out at 1.027 - I added half the recommended dosage of LD Carlson Yeast Energizer/Nutrient, stirred, raised the temp from mid-high sixties to 74, and let it sit. 4 hours later, fermentation had started up again (a bubble every second or two), and I checked the gravity a couple days later. That was a mistake - the gravity had fallen all the way to 1.007! I had to cold crash to get it to stop and then back sweeten a little so I didn't have a watery Saison, but it turned out great. I've repeated this method several times with much more frequent gravity readings and smaller dosages and it's a stable, easily controlled process (just remember to cold crash when you've reached FG).
Saisons should finish pretty low. 1.007 is well within range. Just FYI, it's a very dry style traditionally. I recently bottled one that started at 1.064 and finished down at 1.004.
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