Paco
Well-Known Member
Last weekend (11th) I brewed ~46 liters of Weizen that I didvided in two batches to experiment two yeast. Fermentis Safbrew WB-06 and Wyeast Weihenstephan Weizen. WB-06 was sprinkled on the wort surface and Weihenstephan was pitched directly from an activated Activator pouch (it swelled the pouch within an hour). The wort OG was 1.052 and cold to ~20°C. Batches were aerated by the mean of allowing the cold wort to fall down the fermentors then vigorously stirred with spoon at least three times within 6 hours after pitching the yeasts. Three days later the WB-06 was done at 1.012 (estimated FG) but the Weihenstephan was still ~25. Fermentors were at 18-22°C all the time. WB-06 made a ~1-1/2" thick krausen while the Weihenstephan blowed off a lot (on the floor) then calm down ~24 hours later. Today Weihenstephan was at 1.020 (8 days later). It look like it's still fermenting but I find it to be a bit sluggish. I had to rack it off lee as I need the yeast for another recipe. I siphon a bit more yeast on the secondary. Wyeast say it should attenuate ~75% (1.052 X 75% = 1.013).
What could be the possible cause for the slow/sluggish performance?
1)Too much yeast went out in the intense blow off (It's not the first time this happen to me and it never created such a problem for me).
2)Too cold (according to Wyeast it was within the range... on the low end but...).
3)It's known to be slow to attenuate (not mentioned on Wyeast web site).
4)Should have made a starter anyway (wasn't supposed too for this OG and batch volume).
5)Not enough aeration (Then why WB-06 performed so well?!).
6)Else.
Today I brewed a Dunkelweizen that I pictched directly on the Weihenstephan yeast cake. I made some further aeration.
What could be the possible cause for the slow/sluggish performance?
1)Too much yeast went out in the intense blow off (It's not the first time this happen to me and it never created such a problem for me).
2)Too cold (according to Wyeast it was within the range... on the low end but...).
3)It's known to be slow to attenuate (not mentioned on Wyeast web site).
4)Should have made a starter anyway (wasn't supposed too for this OG and batch volume).
5)Not enough aeration (Then why WB-06 performed so well?!).
6)Else.
Today I brewed a Dunkelweizen that I pictched directly on the Weihenstephan yeast cake. I made some further aeration.