Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > stalled yeast in high gravity beer
Reply
 
LinkBack Thread Tools
Old 12-03-2011, 09:34 AM   #11
nicegut
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Lawrence, MA
Posts: 61
Liked 3 Times on 2 Posts

Default

This is a great accomplishment for the yeaties! They have served you well! I did r2eng's "Double W RIS" OG 1.104 and had a stalled fermentation around 1.056 after 7 days of vigorous ferm/blowoff. I had used 2 packs of US-05, repitched some S-33 with some amylase, and got it down to 1.026. Racked off to bulk age and that has been about 7 mos. This tastes unbelievable right now and will be bottling next week.

__________________
nicegut is offline
 
Reply With Quote Quick reply to this message
Old 12-03-2011, 11:56 AM   #12
Sir-Brews-Alot
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Madison, Wisconsin
Posts: 121
Liked 15 Times on 12 Posts
Likes Given: 1

Default

1.110 to 1.030 = 71% attenuation, which is right in line with this yeast (73-77% according to Wyeast). I think you may be fully attenuated, particularly considering the amount of specialty grains in the beer.

__________________
Sir-Brews-Alot is offline
 
Reply With Quote Quick reply to this message
Old 12-03-2011, 01:40 PM   #13
Sarrsipius
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 244
Liked 5 Times on 5 Posts

Default

This is r2eng's Double W recipe. After a good night sleep and reading back this thread i'm not sure why I was expecting it to go much lower. I may have had one too many pulls on the tapper last night. Thanks for all the great responses. I'm going just leave it alone. I'll keg it up in a week or two and go from there. Thanks again!

__________________

Conical : bohemian pils
Keg 1: Brown Ale__Keg 2: Hellas
Keg 3: Hellas__Keg 4: air
Keg 5: AIR 6: Edworts Apflewien

My HERMS rig

Sarrsipius is offline
 
Reply With Quote Quick reply to this message
Old 12-03-2011, 02:12 PM   #14
Brek81
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Indianola,IA, Iowa
Posts: 184
Liked 3 Times on 3 Posts
Likes Given: 4

Default

you may be able to gain a few points by rousing the yeast.

__________________
Brek81 is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2011, 02:56 AM   #15
hafmpty
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jan 2010
Location: Cincinnat, OH
Posts: 294
Liked 12 Times on 11 Posts
Likes Given: 5

Default

Don't know if you've racked to your keg or begun bottling or not, but I just listened to another Brew Strong podcast and they said another thing you could do is warm up your fermentation by as much as 5 degrees OR pitch some lager yeast. They do a good job of fermenting the more complex sugars that ale yeast are not able to eat. Just a thought.

__________________
hafmpty 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
Repitching high gravity beer on slightly less high gravity yeast cake. dougdecinces Fermentation & Yeast 2 11-07-2011 07:19 PM
yeast for bottling high gravity beer? Chief462 Fermentation & Yeast 2 08-11-2011 05:47 PM
High gravity beer with kolsch yeast? Zaphod Fermentation & Yeast 7 06-30-2011 01:22 PM
Help. Low gravity stout FG stalled out to high. itchywool Fermentation & Yeast 4 04-16-2011 10:03 PM
Yeast Washing and High Gravity Beer Wyrmwood Fermentation & Yeast 2 04-14-2011 03:40 AM