I'll start with the recipe:
8 lbs Pale Malt (US)
1 lb crystal 80
1 lb munich 20
.5 lb crystal 10
.5 lb honey malt
.5 lb wheat
Mash at 154 for 60 min
45 oz Canned caramelized pumpkin
5/8 oz Northern brewer 8.8% 60 min = 19.4 IBU
1/4 oz pumpkin pie spice 60 min
1/4 oz pumpkin pie spice 30 min
1/2 oz pumpkin pie spice 1 min
OG 1.061. Pitched rehydrated danstar Windsor yeast, VERY fast start, activity ceases after 48 hours ish. Krausen falls, airlock dead. At 7 days the gravity is 1.028. That's 52% apparent attenuation. I know it has only been 7 days but I don't think anything is happening in there. I'll give it a few more days and take another reading, but if it's not going anywhere, what's the problem?
Did my yeast not multiply?
Is this normal for windsor?
I want this beer to have some body, but come on! Maybe I'll pitch some notty into it?
8 lbs Pale Malt (US)
1 lb crystal 80
1 lb munich 20
.5 lb crystal 10
.5 lb honey malt
.5 lb wheat
Mash at 154 for 60 min
45 oz Canned caramelized pumpkin
5/8 oz Northern brewer 8.8% 60 min = 19.4 IBU
1/4 oz pumpkin pie spice 60 min
1/4 oz pumpkin pie spice 30 min
1/2 oz pumpkin pie spice 1 min
OG 1.061. Pitched rehydrated danstar Windsor yeast, VERY fast start, activity ceases after 48 hours ish. Krausen falls, airlock dead. At 7 days the gravity is 1.028. That's 52% apparent attenuation. I know it has only been 7 days but I don't think anything is happening in there. I'll give it a few more days and take another reading, but if it's not going anywhere, what's the problem?
Did my yeast not multiply?
Is this normal for windsor?
I want this beer to have some body, but come on! Maybe I'll pitch some notty into it?