Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > WB-06 Stop that!
Reply
 
Thread Tools
Old 01-06-2013, 11:39 PM   #1
gelatin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 173
Liked 11 Times on 11 Posts
Likes Given: 1

Default WB-06 Stop that!

I'm trying to make a highly estery and phenolic weizen using WB-06. After 3 days it was fantastic, and now it's cooling down. The problem is it went like this:

1.061 - OG
1.019 - day 4
1.017 - day 6
1.010 - day 9

It's like a plateau then it dived down fast. I want to bottle quickly as I really want as much green taste to this as possible. I used WB-06. What are the odds it's going to drop down further or should I be fairly safe to bottle? It's at 84% attentuation already!


gelatin is offline
 
Reply With Quote
Old 01-07-2013, 08:13 PM   #2
CCericola
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Atco, NJ
Posts: 142
Liked 15 Times on 11 Posts
Likes Given: 6

Default

Even wanting the green flavour, I wouldn't bottle until 2-3 days of stable gravity. I'd rather lose some flavour then end up with a face full of glass.


CCericola is offline
Johnnyhitch1 Likes This 
Reply With Quote
Old 01-07-2013, 08:33 PM   #3
gelatin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 173
Liked 11 Times on 11 Posts
Likes Given: 1

Default

Yeah, I'm going to bottle today if the gravity is still at 1.010; it can't go too much further at any rate. I hate when my yeast going all super-attenuating on me, this was going to be a hefty wheat at 5.8% ABV using the reference 72% attenuation on WB-06, now it's heading towards being some sort of imperial wheat at 6.8% ABV.
gelatin is offline
 
Reply With Quote
Old 01-16-2013, 04:09 PM   #4
TomOliver
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Waco, Texas
Posts: 1,349
Liked 3 Times on 3 Posts

Default

What was your mash temperature? Just curious because I mashed at 152 and got 78% attenuation which was more than I was expecting as well.
__________________
Kegged - Scottish 70 Shilling
Kegged - Pale Burton SMASH
Kegged - Sorghum Pale Ale
Kegged - Hoppy Amber
TomOliver is offline
 
Reply With Quote
Old 01-16-2013, 07:37 PM   #5
gelatin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 173
Liked 11 Times on 11 Posts
Likes Given: 1

Default

This was just a biab style mini-mash (I'm just getting into mashing), 1lb white wheat malt and 1b torrified wheat at 150 for 45minutes, ramp to 160 over the last 15 minutes, and poured a gallon of near-boiling water over the bag as it drained. Added 6lbs wheat DME.

My ending attenuation was 85%. Has a great banana/clove aroma but the flavor died very quickly with only a little clove remaining after a week in the bottle. Carbed up and was good to go after 3 days in bottle. Tasted smooth, but a little strong, and with a heavier citrus note than I would have liked.

I would say this was best at 12-14 days after brewing (2-4 days in bottle)! It just seems to be declining now, though it's still tasty.


gelatin is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
When do you stop being sad... mitch171 General Beer Discussion 37 02-22-2012 04:43 PM
E-Stop Bsquared Electric Brewing 17 10-26-2011 07:29 PM
Will it ever stop? millsware Fermentation & Yeast 5 01-23-2011 05:26 AM
When does it stop? rwinzing Beginners Beer Brewing Forum 6 01-05-2010 05:59 PM
I can't stop elicash Introductions 13 08-24-2007 01:19 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS