I probably need to stop worrying - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Extract Brewing > I probably need to stop worrying

Reply
 
Thread Tools
Old 04-19-2007, 11:10 PM   #1
mmmforbiddendonut
Recipes 
 
Feb 2007
Columbus, OH
Posts: 36


Okay, ran this recipe:
Extra Special Bitter
4# Alexander's Pale LME
3# Munton's Light DME
1# Crystal 60L - Steeped 30 min @150F
1.5oz EKG bitter 60 min
1oz Fuggles bitter 60 min
.5oz Fuggles 45 min
1oz EKG 30 mn
.5oz Fuggles 15 min
.5oz EKG 2min aroma

OG was 1.060 (adjusted for temp), pitched Danstar Windsor yeast (rehydrated) after cooling, initial temp was 58F, was up to 64F within a day and 68F in 2. Fermentation started within 12 hours, high krausen in 24 hours. It has been 5 days since pitching and the fermentation has ceased in primary.
Took gravity today and it is at 1.020. 66% attenutation. Seems low even for this yeast, which usually doesn't do much better than 70-75%. Going to move to secondary for clearing, I just want to make sure that if this doesn't drop any more that I won't have a bunch of exploding bottles/gushers. Any suggestions on getting FG to drop more? I was hoping for 1.012-1.016 given the style.

Thanks


__________________
- mmm forbidden donut

Primary: Empty! Ohno!
Secondary: #4 ESB
Waiting on Bottles: Nothing!
Drinking: #2 Woopsy Makes Everything All Right Sweet Stout, #3 Hefeweizen
On Deck: #5 NB 1554 Clone, #6 American Style Wheat

 
Reply With Quote
Old 04-19-2007, 11:21 PM   #2
Denny's Evil Concoctions
Grande Megalomaniac
HBT_LIFETIMESUPPORTER.png
 
Denny's Evil Concoctions's Avatar
Recipes 
 
Oct 2005
West Kelowna BC, Canada
Posts: 7,736
Liked 67 Times on 53 Posts


Don't rack it yet. Leave in primary longer, swirl to rouse the yeast back into the beer.


__________________
I may not be an expert, but I did stay at a Holiday Inn Express........ 6 months ago.

http://www.homebrewtalk.com/f39/denn...9/#post1766281

http://groups.homebrewtalk.com/Tapro...ook_Repository

 
Reply With Quote
Old 04-19-2007, 11:27 PM   #3
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
 
DeathBrewer's Avatar
Recipes 
 
Apr 2007
Oakland, CA
Posts: 21,790
Liked 259 Times on 132 Posts


yep, that puppy's not done yet. what makes you think it stopped? just because it stopped bubbling? it's only been 5 days.
__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...

 
Reply With Quote
Old 04-20-2007, 12:17 AM   #4
mmmforbiddendonut
Recipes 
 
Feb 2007
Columbus, OH
Posts: 36

I think it's stopped because all activity has stopped, krausen has fallen completely, and the yeast are dropping down to the bottom of the primary, gravity of 1.020 has held for 2 days now.
__________________
- mmm forbidden donut

Primary: Empty! Ohno!
Secondary: #4 ESB
Waiting on Bottles: Nothing!
Drinking: #2 Woopsy Makes Everything All Right Sweet Stout, #3 Hefeweizen
On Deck: #5 NB 1554 Clone, #6 American Style Wheat

 
Reply With Quote
Old 04-20-2007, 12:22 AM   #5
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
 
DeathBrewer's Avatar
Recipes 
 
Apr 2007
Oakland, CA
Posts: 21,790
Liked 259 Times on 132 Posts


ok, sounds like it stopped wake that yeast up!
__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...

 
Reply With Quote
Old 04-20-2007, 05:47 AM   #6
mmmforbiddendonut
Recipes 
 
Feb 2007
Columbus, OH
Posts: 36

I swirled the wort and got the yeast back up, waiting to see what happens. If it finishes, great, if not, I'm considering adding Danstar Nottingham next to see if that finishes it off.
__________________
- mmm forbidden donut

Primary: Empty! Ohno!
Secondary: #4 ESB
Waiting on Bottles: Nothing!
Drinking: #2 Woopsy Makes Everything All Right Sweet Stout, #3 Hefeweizen
On Deck: #5 NB 1554 Clone, #6 American Style Wheat

 
Reply With Quote
Old 04-20-2007, 08:45 PM   #7
CBBaron
 
CBBaron's Avatar
Recipes 
 
Feb 2007
Cleveland
Posts: 2,786
Liked 11 Times on 8 Posts


I thought Windsor was one of those sub 70% attenuators. With a pound of caramel malt you are probably done. You may lose a point or two in the secondary. Leave it clear in the secondary for a couple of weeks and see where you are.
If you want a dryer beer then Nottingham or S-04 would have been a better choice.
Craig

 
Reply With Quote
Old 04-20-2007, 08:51 PM   #8
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
 
BierMuncher's Avatar
Recipes 
 
Jan 2007
St. Louis, MO
Posts: 12,390
Liked 783 Times on 434 Posts


Quote:
Originally Posted by mmmforbiddendonut
I swirled the wort and got the yeast back up, waiting to see what happens. If it finishes, great, if not, I'm considering adding Danstar Nottingham next to see if that finishes it off.
You said you had a high krausen. My wit had a high krausen and I found that once I swirled that "pudding like" krausen off the walls of the carboy, back down into the beer, things started right back up again.

Definitely let it go longer and make sure you don't have "beached yeast" hanging on the walls of your fermenter.

 
Reply With Quote
Old 04-20-2007, 10:28 PM   #9
Biermann
Reinvented Biermann
HBT_LIFETIMESUPPORTER.png
 
Biermann's Avatar
Recipes 
 
Mar 2006
East Peoria, IL
Posts: 1,461
Liked 32 Times on 20 Posts


Well, I think that no matter how much swirling you do, that beer is done for that yeast. Danstar windsor, if you read the tech sheet on it is only a moderate attenuator, and "leaves a fairly high gravity." Also, this yeast typically finishes fermentation by the 4th to 5th day according to its lab specs. I believe this strain is very similar to WLP 004, English Ale yeast, which routinely leaves 1.018-1.020. If you had extract that was fairly high in unfermentables, this could also leave you a bit higher than you desired.

I believe that the yeast did its job as advertised. I'd rack it. I wouldn't put in any other yeast; you may get something you didn't desire, and I doubt that the 0.002 in gravity is worth it, IMO.

If you want higher attenuation, just use a better attenuating yeast next time.

I'm sure this one will end up just fine, though.

cheers.

__________________
--------------------------------------------------------
On Draft: Old, Stale, Oxidized beer


Holding tanks:Sold
Conical #1:Sold
Bottles: Nichts
On Deck:

 
Reply With Quote
Old 04-21-2007, 07:12 AM   #10
jagg
HBT_SUPPORTER.png
Recipes 
 
Nov 2006
North Central NC
Posts: 522
Liked 2 Times on 2 Posts


Well, I just did a IIPA using Wyeast London Ale and it stopped at 1.020, I went ahead and bottled it, no gushers yet, is this normal for this type yeast?



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
New brewers - stop worrying about gravity readings Janx General Techniques 66 01-24-2011 01:23 AM
RRefrigerator or: How I learned to stop worrying about my cut coolant line RogerMcAllen Kegerators & Keezers 11 07-13-2009 11:59 PM
How I learned to stop worrying and love the brew- A Celebratory Postmortem TheFlatline Beginners Beer Brewing Forum 14 06-30-2008 01:05 AM
my yeast starter is worrying me KingPing Beginners Beer Brewing Forum 8 09-09-2007 04:06 AM
How long before I need to start worrying? Mishka Beginners Beer Brewing Forum 8 12-22-2005 02:09 PM


Forum Jump