Eastside Brewer
Well-Known Member
- Joined
- Feb 1, 2007
- Messages
- 328
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- 3
I brewed a 1.094 ale, mashed 149 for 75 min. Mash out 168 for 15 min. Sparged with 170 for 45 min. I had a net of 4 gallons in fermenter.
I did a 3000ml starter at 1.060 and added 3 viles WL - london ale yeast, pitched all after 48 hours on stir plate. Fermenter in fridge with ranko temp controller, probe in solution and temp at 68 deg.
Explosive fermentation started within 4-6 hours. By day three the foam had subsided. Its now day 7 and it's down to 1.030. I read that WL- London Ale yeast attenutes around 70% which should get me down to about 1.020. Is it reasonable to think with no airlock activity that this beer will ferment down another 10 points? If not would pitching some dry yeast bring it down?
Thanks,
Eastside
I did a 3000ml starter at 1.060 and added 3 viles WL - london ale yeast, pitched all after 48 hours on stir plate. Fermenter in fridge with ranko temp controller, probe in solution and temp at 68 deg.
Explosive fermentation started within 4-6 hours. By day three the foam had subsided. Its now day 7 and it's down to 1.030. I read that WL- London Ale yeast attenutes around 70% which should get me down to about 1.020. Is it reasonable to think with no airlock activity that this beer will ferment down another 10 points? If not would pitching some dry yeast bring it down?
Thanks,
Eastside