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Old 06-24-2010, 07:54 PM   #1
permo
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I have a 1.054 OG belgian whitbier that I am fermenting with the hoegaarden strain that I bottle captured. After over two weeks in the primary I am only down to about 1.024. I still have krausen, but tons of yeast have floculated. I am at 72 degrees fermenting.

Has anybody else noticed this yeast to be SLOW!!??? I was hoping to have this in the bottle after a week.

 
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Old 06-24-2010, 08:06 PM   #2
maida7
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No it should not take that long and 1.024 is way too high to be done. Slow to flocculate but not slow to ferment.

Is this AG? What was the mash temp?

I assume you stepped up the yeast with starters. How big a starter did you pitch into what size batch?

 
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Old 06-24-2010, 08:16 PM   #3
permo
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Quote:
Originally Posted by maida7 View Post
No it should not take that long and 1.024 is way too high to be done. Slow to flocculate but not slow to ferment.

Is this AG? What was the mash temp?

I assume you stepped up the yeast with starters. How big a starter did you pitch into what size batch?
All grain, mashed at 151 pitched two liter starter that I stepped up from 1/2 quart over the course of a week and a half. I did this one by the books.....

I let the propagation phase take place at 67 degrees, then ramped up to 72.

 
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Old 06-24-2010, 08:59 PM   #4
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It's possible that they used a lager strain to carbonate the beer in the bottles.

 
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Old 06-24-2010, 09:03 PM   #5
permo
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Quote:
Originally Posted by maida7 View Post
It's possible that they used a lager strain to carbonate the beer in the bottles.
I have never brewed a lager before or witnessed a lager fermentation, but I can tell you that that I do have krausen, and it appears to be a normal belgian ale yeast fermentation....visually.

 
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Old 07-10-2010, 11:03 PM   #7
Erythro73
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Yep, WLP400 is really a slow worker. But it gets the job done!

I brewed Papazian's Who's in the garden grand cru ale with this yeast strain. I had kraeusen for about 3 weeks and a half. I got it to a FG of 1.005 (when I aimed 1.013, for the recipe I was following...). It was estimated at 1.013 too (with the average attenuation), but I guess WLP400 doesn't care about estimation .

 
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Old 07-11-2010, 01:20 PM   #8
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I just did a wit that took a good two weeks to ferment down. The krausen hung around for a long time, I had a blow off tube on this thing for the duration. If I had temp control it might have been different but as it got warmer during the day the krausen would grow.
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Old 10-05-2010, 06:36 PM   #9
509inc
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I'm currently using this yeast and I have krausen at 18 days. This is this longest I've ever seen it last.

Freezer temp set to 65F.

 
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Old 10-05-2010, 06:38 PM   #10
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Quote:
Originally Posted by 509inc View Post
I'm currently using this yeast and I have krausen at 18 days. This is this longest I've ever seen it last.

Freezer temp set to 65F.
We're having a similar discussion about it here. http://www.homebrewtalk.com/f163/odd-finish-199212/
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