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Old 11-26-2013, 11:28 AM   #11
carboywonder
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Any updates? How did the beer turn out/what did it finish at? I'm currently having a similar issue with this yeast for a brown porter. First time I've ever used it. Vigorous fermentation early on (glad I used a blow off tube), after 3 weeks at around 66'F I was looking at a pretty clear beer sitting at 1.021. I'd love to get it to drop another 5 points or so. I just moved it to a warmer location and swirled the carboy some. Hoping it will pick back up. Sample tasted great, just a bit sweet.

I was toying with the idea of racking it to secondary with another small starter, any thoughts? Think I should just wait it out and keep it warmer/rouse occasionally?



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Old 11-27-2013, 04:32 PM   #12
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Originally Posted by carboywonder View Post
Any updates? How did the beer turn out/what did it finish at? I'm currently having a similar issue with this yeast for a brown porter. First time I've ever used it. Vigorous fermentation early on (glad I used a blow off tube), after 3 weeks at around 66'F I was looking at a pretty clear beer sitting at 1.021. I'd love to get it to drop another 5 points or so. I just moved it to a warmer location and swirled the carboy some. Hoping it will pick back up. Sample tasted great, just a bit sweet.

I was toying with the idea of racking it to secondary with another small starter, any thoughts? Think I should just wait it out and keep it warmer/rouse occasionally?
The beer just kept on fermenting slowly. I didn't want it to go any lower than 1.010, so cold crashed it and kegged it. I think that it would have fallen several more points if I let it finish on its own. I've had a couple of similar batches finish below 1.005. That is way too low for this type of beer. I'm fairly certain that I had some type of infection. The beer doesn't taste sour, so maybe I got another yeast in there at some point. I have been pretty lax about cleaning my equipment with detergent. I am now a big believer in PBW/oxiclean. I soaked the growler that I used to make my starter in PBW, and I was amazed to see how hard the PBW was working. There may have been something in that growler that infected my starter.

With your beer, it's hard to say--especially since I have had limited success with this yeast and this recipe. A FG of 1.021 may be reasonable, but it depends on your SG. I had a couple batches of this recipe (SG = 1.055) finish at about 1.020. But one of the batches continued to ferment in the bottle and became a gusher. But that may be this infection problem. I think that rousing the yeast sounds like a good idea. Maybe raising the temperature too. I have no experience in pitching new yeast with a 'stuck' fermentation, so I don't know about that. Good luck with it. Let me know what happens.


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Old 11-27-2013, 06:25 PM   #13
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1968 is a somewhat tricky yeast when it comes to temp management and needs a stepped-up ferment temp profile beginning around 64 and finishing in the 68-70 zone.

If it's too warm at the beginning it throws lots of esters. If you start it nice and cool around 63-64 but fail to raise it after visible activity tapers off, it can drop out before it's done. Once it drops, the cake is really firm (almost like rubber) and can be darn near impossible to rouse just by swirling.

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Old 11-27-2013, 06:42 PM   #14
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1968 is a somewhat tricky yeast when it comes to temp management and needs a stepped-up ferment temp profile beginning around 64 and finishing in the 68-70 zone. If it's too warm at the beginning it throws lots of esters. If you start it nice and cool around 63-64 but fail to raise it after visible activity tapers off, it can drop out before it's done. Once it drops, the cake is really firm (almost like rubber) and can be darn near impossible to rouse just by swirling.
Is there a difference between WY1968 and WLP002? Is one easier to use or are they exactly the same?
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Old 11-27-2013, 08:50 PM   #15
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Is there a difference between WY1968 and WLP002? Is one easier to use or are they exactly the same?
I've always understood them to be the same strain (used in Fuller's ESB).
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Old 12-28-2013, 03:09 AM   #16
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Default I think you nailed it here...

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If you start it nice and cool around 63-64 but fail to raise it after visible activity tapers off, it can drop out before it's done.
4 weeks in the primary...stuck at 1026 (from 1066). I bottled the now-sweet porter. I think I will bomb-proof the carbonation area.

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Old 12-28-2013, 03:11 PM   #17
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I love the flavor profile of 1968 but I have also had the same problem. Last year I brewed a Robust Porter and used 1968. It was fermented in the mid 60's and finished at 1.020...a little too high. I worked up the yeast cake, warmed it to the low 70's and eventually got it to 1.018. I bottled it and gave it no thought. The flavor was fantastic and within 3 weeks, it was all gone (much of it given away at a party). Fast forward several months...I find a few bottles stuck away I had forgotten about. I chilled them down and when I opened one...it was a fountain...way over carbed. I went back and checked my records...it was carbed to 1.7 or 1.8 was all. What happened? I read thru many posts about this same thing. I opened another bottle, foamed it into a 1 gallon picture and let it settle out. Upon testing, it had chewed it's way down to 1.012 in the bottle. The flavor had also changed, it was thin and cider like. This is also mentioned in several posts here on homebrewtalk. There is some real good info about this yeast here. It seems this yeast is best used if kegging and not bottling. But on that same note, I just used this yeast on a Mild and it went down to 1.007 with no problem and no problem in the bottle. The problem looks to be with porters, stouts, etc with more complex sugars(???). Again, I love this yeast but I have reservations on using it too and am cautious now when I do.

Tony

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Old 12-28-2013, 03:16 PM   #18
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If I have another high finishing gravity beer with 1968 in the future, I may also bottle it, wait a week, test open a few and when carbonation is where I like it, I may try to pasteurize it like many here do with cider...maybe like this. Any thoughts?

Tony



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