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**Beer-lord** · 12-18-2012, 07:12 PM

I am one who believes that you shouldn't even check until after 2 weeks or so. Wait another week and you'll likely be done a few more points.
That said, as mentioned here and elsewhere, some of us aren't seeing much less than you have even after 3 weeks.

tagz · 12-18-2012, 08:00 PM

Quote:

Originally Posted by Yooper

I'm still on the same Denny train!

I've got it fermenting right now in an IPA, and then I"m going to save it and wash it and use it in my oatmeal stout.

The other yeast I'm quite taken with is Wyeast 1335. It's an English strain, but with a dry and malty taste to it. I ferment it cool, right alongside the other batch with Denny's, and comparing them head-to-head. (I'm doing 10 gallon batches, splitting them into 5 gallon fermenters and using different yeast in each).

My experience with the Denny's strain in the oatmeal stout is a richer mouthfeel than other other strain I've used.

How did this turn out yooper? Any notes on the yeast comparison?

bmock79 · 12-20-2012, 12:30 AM

Quote:

Originally Posted by Beer-lord

I am one who believes that you shouldn't even check until after 2 weeks or so. Wait another week and you'll likely be done a few more points.
That said, as mentioned here and elsewhere, some of us aren't seeing much less than you have even after 3 weeks.

checked it tonight, 1.019. I probably just need to be patient, I wanna dry hop this batch and drink it asap. Im not going to sweat the cloudiness, that doesn't bother me.

Cheers

Denny · 12-21-2012, 02:52 AM

Quote:

Originally Posted by bmock79

I brewed a IPA 1.077 last sunday. I pitched a 2 liter starter on monday morning. I took a sample tonight(7 days later) it was 1.021. I mashed 150-152 for 60 minutes. That is about 72% attenuation.

No airlock activity and I know thats not the only sign of fermentation. But you think its going to drop anymore? I was hoping that it would end up lower than 1.020?!?!

Give it another week or so. I think you should get into to low-mid teens.

bmock79 · 12-21-2012, 02:35 PM

Quote:

Originally Posted by Denny

Give it another week or so. I think you should get into to low-mid teens.

Awesome! I was hoping to finish in the mid teens.. I will let it go till after christmas.

Cheers!!

bmock79 · 12-28-2012, 08:17 PM

Quote:

Originally Posted by Denny

Give it another week or so. I think you should get into to low-mid teens.

Checked it today and its at 1017. Thats about 75-76% attenuation, i'll take it! Sample tasted awesome, lots of citra and amarillo in this one, can't wait!

Cheers!!

Grannyknot · 12-30-2012, 02:29 AM

I racked a 1.065 ipa to a secondary yesterday. It was a step mash 148/153. It was down to 1.011 after 3 weeks. I was pretty impressed with that.

On the downside, after 3 weeks there was still a lot of flocculation that needs to happen. Still cloudy with suspended yeasties. Might give it 2 more weeks and then cold crash with my fingers crossed.

DHUKILL · 12-31-2012, 08:53 PM

I kegged up an APA about 3 weeks ago and am still getting a glass full of yeast after it sets a day or two between glasses. Telling me the yeast has yet to settle down at the bottom of the keg.

Chia · 03-06-2013, 12:19 AM

this yeast was a nightmare! i harvested my yeast and re-pitched it and every beer, including the first was horrible sweet! a friend had used this and had good results, but it was a nightmare for me. unless my thermometer was off and i was way too low on temp, then this yeast was just too sweet.

cyclonite · 03-06-2013, 02:18 AM

I had low attenuation using this strain as well, but fortunately it ended up working out on the particular beer I used it in (an all late-hopped red, OG 1.066, FG ended up at 1.022). Mashed at 153. Produced an excellent mouthfeel and amazing maltiness, which ended up being an excellent complement to this particular beer. I was expecting it to get down to 1.020, but ended up being pleased with the results, even if it was a little sweet. Many people said this was one of the best beers they've ever had! I have since started using my go-to strain (Chico) for the same beer. Attenuates better, but I cannot replicate the combination of mouthfeel and maltiness with Chico. I may revisit the strain with a lower mash temp to attempt to get that combination back.

As with other, I had flocculation issues as well - cold crashed for 48 hours @ 35, but still quite a bit of sediment yeast after bottling.