I'm having a problem getting a batch to ferment out and need some advice.
I made a 10 gallon Dunkel Weizen, trying to get close to Erdinger which is very clean and low on the funky flavors unlike most Hefe's and Dunkel Weizens. Used WY3056 because it is advertised as: "This proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain." Lots of people recommend this yeast for a more neutral hefe/dunkel weizen.
My recipe is from this forum, 10 lbs german wheat malt, 9 lbs german pilsner, 1 lbs chocolate, 1 lbs munich. I mashed at 155, was shooting for 152, but MLT is a keggle and it dropped back down to 152 pretty quick and I maintained it there by firing the MLT and recirculating.
I split the batch into two better bottles to ferment. OG measured at 1.049 but I only measured one fermenter and not sure which... This was on 8/23, 16 days ago. On 9/1 I tested and one fermenter was down to 1.013, the other still at 1.018. I swirled the yeast by gently stirring up the cake and for the next few days saw airlock activity but after checking SG on 9/6, the on fermenter is still at 1.013 and the second at 1.017. Not seeing much going on. The lower one tastes pretty close, still green but pretty dry. The other one has a very sweet twang, definitely not done yet.
Need advice on how to get the second one finished off. It is at 65% attenuation, assuming its OG was 1.049. Other fermenter is at 73% and yeast is advertised for 73%-77% attenuation.
Worth it to try champagne yeast? Swirl again and give more time? I want to bring this beer to an Oktoberfest party and it really needs to dry out more to be good.
I made a 10 gallon Dunkel Weizen, trying to get close to Erdinger which is very clean and low on the funky flavors unlike most Hefe's and Dunkel Weizens. Used WY3056 because it is advertised as: "This proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain." Lots of people recommend this yeast for a more neutral hefe/dunkel weizen.
My recipe is from this forum, 10 lbs german wheat malt, 9 lbs german pilsner, 1 lbs chocolate, 1 lbs munich. I mashed at 155, was shooting for 152, but MLT is a keggle and it dropped back down to 152 pretty quick and I maintained it there by firing the MLT and recirculating.
I split the batch into two better bottles to ferment. OG measured at 1.049 but I only measured one fermenter and not sure which... This was on 8/23, 16 days ago. On 9/1 I tested and one fermenter was down to 1.013, the other still at 1.018. I swirled the yeast by gently stirring up the cake and for the next few days saw airlock activity but after checking SG on 9/6, the on fermenter is still at 1.013 and the second at 1.017. Not seeing much going on. The lower one tastes pretty close, still green but pretty dry. The other one has a very sweet twang, definitely not done yet.
Need advice on how to get the second one finished off. It is at 65% attenuation, assuming its OG was 1.049. Other fermenter is at 73% and yeast is advertised for 73%-77% attenuation.
Worth it to try champagne yeast? Swirl again and give more time? I want to bring this beer to an Oktoberfest party and it really needs to dry out more to be good.