smizak
Well-Known Member
Hey yall.
I recently brewed a N. English Brown.
Maris Otter base malt
1lb C40
0.5 Victory
0.75 Special Roast
0.25 C80
0.25 Chocolate Malt
Wyeast 1028 London Ale, 1 month old smack pack
Mashed @ 154, 1.052 OG
Aerated, 1.3L yeast starter, 8hr lagtime. Fermented @ 67F
I'm currently stuck @ 1.018. I used this yeast on a porter I brewed early in my beer career that stuck @ 1.020. That one was a little bigger though.
I'm trying to figure out what's up, this yeast should attenuate to at least 73%(according to spec) and I'm at just under 65%. It tasted fairly fruity, but otherwise very clean and delicious.
How does this yeast perform for you guys?
I recently brewed a N. English Brown.
Maris Otter base malt
1lb C40
0.5 Victory
0.75 Special Roast
0.25 C80
0.25 Chocolate Malt
Wyeast 1028 London Ale, 1 month old smack pack
Mashed @ 154, 1.052 OG
Aerated, 1.3L yeast starter, 8hr lagtime. Fermented @ 67F
I'm currently stuck @ 1.018. I used this yeast on a porter I brewed early in my beer career that stuck @ 1.020. That one was a little bigger though.
I'm trying to figure out what's up, this yeast should attenuate to at least 73%(according to spec) and I'm at just under 65%. It tasted fairly fruity, but otherwise very clean and delicious.
How does this yeast perform for you guys?