Hey everyone, below is my RIP recipe that i brewed back on 8/30 (mash temp of 150) which I yielded 5.5 gallons into the primary with a SG of 1.095 with an estimated final gravity is 1.020. I pitched 2 packets of re-hydrated US04 yeast and let the beer ferment around 68-70 degrees F. After 19 days i checked the gravity and had a reading of 1.028. I gave the fermenter a light bump to to try a rouse the yeast to finish the beer off. I checked 5 days later and still the gravity is at 1.028. So i then used my sanitized wine thief and I VERY VERY gently stirred the trub on the bottom to try and get the yeast back into suspension. 3 days after this i take another gravity reading and still at 1.028.
The beer tastes a little too sweet for my liking so I am looking at pitching either re-hydrated US05 or a vial of WLP001 (not sure if i should use a yeast starter). is there an advantage of using one of these yeasts over the other? I am leaning towards US05 since it is cheaper and I dont need to make a yeast starter with it.
Estimated OG: 1.095 SG
Estimated Color: 45.9 SRM
Estimated IBU: 84.1 IBUs
Brewhouse Efficiency: 66.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
17 lbs 4.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 78.4 %
2 lbs 8.0 oz Roasted Barley (300.0 SRM) Grain 2 11.4 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 4.5 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 4 3.4 %
8.0 oz Pale Choclate Malt (2.3 SRM) Grain 5 2.3 %
2.00 oz Magnum [12.30 %] - Boil 60.0 min Hop 6 60.9 IBUs
0.50 oz Magnum [14.20 %] - Boil 60.0 min Hop 7 17.6 IBUs
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
1.00 oz Goldings, East Kent [5.00 %] - Boil 10.0 Hop 9 4.5 IBUs
5.00 tsp Yeast Nutrient (Boil 5.0 mins) Other 10 -
1.00 oz Goldings, East Kent [5.00 %] - Boil 2.0 Hop 11 1.0 IBUs
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 12 -
The beer tastes a little too sweet for my liking so I am looking at pitching either re-hydrated US05 or a vial of WLP001 (not sure if i should use a yeast starter). is there an advantage of using one of these yeasts over the other? I am leaning towards US05 since it is cheaper and I dont need to make a yeast starter with it.
Estimated OG: 1.095 SG
Estimated Color: 45.9 SRM
Estimated IBU: 84.1 IBUs
Brewhouse Efficiency: 66.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
17 lbs 4.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 78.4 %
2 lbs 8.0 oz Roasted Barley (300.0 SRM) Grain 2 11.4 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 4.5 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 4 3.4 %
8.0 oz Pale Choclate Malt (2.3 SRM) Grain 5 2.3 %
2.00 oz Magnum [12.30 %] - Boil 60.0 min Hop 6 60.9 IBUs
0.50 oz Magnum [14.20 %] - Boil 60.0 min Hop 7 17.6 IBUs
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
1.00 oz Goldings, East Kent [5.00 %] - Boil 10.0 Hop 9 4.5 IBUs
5.00 tsp Yeast Nutrient (Boil 5.0 mins) Other 10 -
1.00 oz Goldings, East Kent [5.00 %] - Boil 2.0 Hop 11 1.0 IBUs
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 12 -