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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Is it likely my ferment is done?
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Old 11-06-2012, 11:06 PM   #11
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I had a beer that gave up at 1.034, sent in wlp100 slurry to finish it and it got down to 1.017, carbonated like a treat.
Did you mean wlp99? I dont see 100 on their website... if it was 99 I would be careful with that one too because it can ferment the F&*% out of your beer like champagne yeast, and it's not a very good flocculator so it can keep going.

I have also heard WY french saison is pretty hearty and can chew through a lotta stuff. With that little left in fermentation you probably wouldn't get any character from it either.
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Old 11-06-2012, 11:11 PM   #12
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Originally Posted by Hopper5000

Did you mean wlp99? I dont see 100 on their website... if it was 99 I would be careful with that one too because it can ferment the F&*% out of your beer like champagne yeast, and it's not a very good flocculator so it can keep going.

I have also heard WY french saison is pretty hearty and can chew through a lotta stuff. With that little left in fermentation you probably wouldn't get any character from it either.
Dam phone got me again! Was meant to say wlp001
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Old 11-07-2012, 12:12 AM   #13
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agreed on the wlp1

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Old 11-07-2012, 04:40 AM   #14
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I have used that yeast before without aeration and I got about the same attenuation as you did. I did the shakey method to aerate originally and tried to suspend it when it seemed done. The yeast is done IMO, and especially at that %. It seemed to me like the yeast is a slow worker but is probably at its max capacity based on your conditions.

Heating up isn't a bad idea, did you try that?

You could try to throw some other stuff in there but a wee heavy that strong probably would do well with that much malt backbone. Do you like the taste?

You could try throwing some white labs 1 or WY1056 in there (make a starter) to get it down a bit more if you want. With that % it might be hard for any yeast to survive the initial shock of almost 12% alcohol. I would stay away from the champagne for the attenuation issue like you mentioned.
I didn't heat it up past ambient which probably got to around 72 or so.

It smells delicious! And I'm good with the taste. VERY heavy mouthfeel. Sweet, and dessert like, which fit the bjcp description of it. It is young so there is the alcohol that needs to mellow, but for one this young, I'm looking forward to the aged version.

Overall, I think I'm ok with the gravity as is. It is still in the primary and I brewed it 10/20. Should I secondary asap? How long should I let it go in the secondary? Finally, will carbing be an issue?
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Old 11-07-2012, 09:30 PM   #15
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I would leave it on the yeast for 3 weeks and maybe even it's a big beer. You could rack it into secondary but why are you going to secondary it?

For clarity? You basically can leave a beer in secondary for as long as you want because all it is doing is aging and mellowing out some more. You are basically aging the entire beer together vs aging in bottles. Lots of people skip secondary these days but it's up to you.

Because your beer is so big I would make a starter of that same yeast and pitch it before bottling just to be safe. I usually use some dry yeast because it's easy but in a 11.5% beer it would probably immediatly die.

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Old 11-07-2012, 09:46 PM   #16
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I would leave the brew in primary for 6-8 weeks and then decide what next steps will be.

I have a wee heavy that's been in it's aging vessel for several months now. It went about three months in primary before I transferred it to age on some oak cubes. If you want to age this on oak for a few months, I would probably shift it to another vessel. IF you decide to give oak a try, I would recommend using something other than chips. Cubes, my favorite are medium toast Hungarian cubes, staves and spirals are all really sound choices. It's easy to use cubes, since you can add just a little and see how it comes out. If you want more (after two months, or so) then you add some more. I would go to the flavor is a bit more than you want, so that it will mellow to where you want it, with age. To 'sanitize' the cubes, I just boil some water in a tea kettle, have the cubes in a mason/Ball jar, pour enough boiling water to over the cubes, then seal the container up and let it cool down. Once the entire thing is at room temperature, I pitch everything into the brew. You can also just toss the fresh cubes into the beer. With it being close to 12% ABV, it's pretty damned safe to do so.

BTW, you don't need to worry about clarity with Wyeast 1728. It's rated "High" for flocculation. Which means if you give it just a little time (after done fermenting) it will drop out and be damned clear.

Also, do you plan to carbonate this in keg, or bottle? I'll be kegging my wee heavy to carbonate and then bottle some up off of keg. The rest will remain in keg, for serving from tap. It's going to be a good winter this year.

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Old 11-10-2012, 03:19 AM   #17
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Brewed on september 20 so going on 2 months in primary. And I will be bottle conditioning. If I will get the same results by going to bottles at this point, I'll do that and cut out a step in the process. That's basically what I was asking on the secondary issue. Didn't know if it was beneficial to bulk age.

Is there a chance of overcarbing by pitching more yeast at bottling time? As much as was spent on this beer, I'd hate to have it out of style due to too much co2. As well as potential bottle bombs.

Thanks all for feedback!

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Old 11-13-2012, 04:47 PM   #18
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It's possible to overcarb if there are redual sugars left over and you pitch a different yeast at bottling. I would just use the same one and have the priming sugar be on the lower end of the acceptable level.

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Old 11-13-2012, 04:55 PM   #19
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Chances are, you have plenty of yeast still in the brew to do the carbonation for you. Just prime it, bottle it, and let it sit at 70F until carbonated. At the ABV% the brew is at, you could be looking at a few months before they carbonate. I would wait at least 1-2 months before checking a bottle. Chill it for 7+ days and pour into a glass. If carbonation is to the desired level, put more into the fridge to chill. If not, then give it another 1-2 months and sample again...

BTW, it could be rather 'hot' early on. Don't worry, that will get significantly better as it ages.

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