ryanjbrowne
Active Member
HBT:
I have two batches for which I've done fast ferment tests. The FG on both fast ferment tests are 6 points lower than the batches themselves, which are not budging after extend stay in their fermenters. Same yeast pitched into FFT as into the batch (Wyeast 1728 with BIG starter for SG 1.091, and big starter of Wyeast 2565 for SG 1.070 for the other), set the FFT in warm area, shook it to resuspend yeast, took gravity readings on FFT at 3 and 7 days. Batches have been in primary for 4+ weeks.
Perhaps poor aeration of the batches?
Have others had the FFT finish lower due to the sheer amount of yeast pitched at it? I know the FFT sheds light on the limit of attenuation of that wort, so my FFT shows there are still fermentables in there.
Major point: I want to bottle condition these two batches for sometime and need to know if I should take the final 6 points into consideration when priming so as to prevent any sort of overcarbed / bottle bomb scenario...or would the yeast be so stressed/tired at this point that those final 6 points won't be gobbled up?
I have two batches for which I've done fast ferment tests. The FG on both fast ferment tests are 6 points lower than the batches themselves, which are not budging after extend stay in their fermenters. Same yeast pitched into FFT as into the batch (Wyeast 1728 with BIG starter for SG 1.091, and big starter of Wyeast 2565 for SG 1.070 for the other), set the FFT in warm area, shook it to resuspend yeast, took gravity readings on FFT at 3 and 7 days. Batches have been in primary for 4+ weeks.
Perhaps poor aeration of the batches?
Have others had the FFT finish lower due to the sheer amount of yeast pitched at it? I know the FFT sheds light on the limit of attenuation of that wort, so my FFT shows there are still fermentables in there.
Major point: I want to bottle condition these two batches for sometime and need to know if I should take the final 6 points into consideration when priming so as to prevent any sort of overcarbed / bottle bomb scenario...or would the yeast be so stressed/tired at this point that those final 6 points won't be gobbled up?