Last night I bottled an ESB that was brewed w/ Wyeast 1968 London ESB yeast. OG was 1.054. Last night it was 1.020. It had been at almost 1.022 when I racked it a week ago, which reactivated it somewhat. It has been fairly inactive for about 3-4 days, so I figured it was done now and went ahead and bottled. Temperature was pretty darned good (around 68) almost all of the time, although it got down around 64 once or twice. I had read that agitation and/or aeration are often necessary with this yeast so I did give the fermenter a gentle swirl every 1-2 days when fermentationm slowed. I thought the TG would be closer to a few points lower based on the 67-71% attenuation predicted by Wyeast. I got 62% attenuation.
Did I make bottle bombs? Did I just need to be more patient? Should I have re-pitched yeast? The beer seemed to taste very good at racking and bottling time - will that change a lot???
Thanks in advance for any input...newbie j
Did I make bottle bombs? Did I just need to be more patient? Should I have re-pitched yeast? The beer seemed to taste very good at racking and bottling time - will that change a lot???
Thanks in advance for any input...newbie j