Great beer, but sluggish ferment
Take a look at this grain and mash bill:
5lb 8oz of Muntons Maris Otter Pale
3lb 0oz of Weyermann Munich 10L
1lb 4oz of Muntons Crystal 45 Malt
8.00 oz of US Caramel 120L Malt
4.00 oz of US Caramel 10L Malt
Mashing in at 153F. Over 60 minutes temp drops to about 148. Typical mash efficiencies are between 80 and 82%.
I get 6.7 gal of 1.047 pre-boil wort and 5.5 gal of OG 1.054 after a 60 minute boil.
Yeast is WYeast 1098 British Ale.
The beer this malt bill makes is awesome, but the fermentation is dog slow.
It usually takes about 14 days to get from OG 1.054 to 1.019 and there it gets slow. It sometimes takes another 21 days to get to terminal gravity around 1.014.
I'm tried various methods with the yeast:
- Two packs
- One pack with a 1 quart starter
- Two one quart starters with re-used yeast
- One pack in a 1 quart starter and a fresh pack pitched at 14 days
Any suggestions here? Wort too dextrinous? Mash temp to high? Too low?
I'd love to speed this up somewhat.