Hi Everyone,
I feel a bit silly posting this but I am not sure what to do since this has never happened to me before. I think I know what the problem is (was) but not sure what to do to "fix" it.
I brewed a Traditional Bock (Jamil's recipe) back on July 28th. OG was 1.075 and I forgot to do a starter night before, so I went the dry yeast route. I used Saflager S-23 and used their recommended rehydration method. Normally I use White Labs or occasionally Wyeast with a 2L or so starter and have never had this problem.
Anyway, to the point, I racked this bock off the yeast today, and was shocked an annoyed that the gravity was 1.026! I was expecting 1.020 max, and was hoping for more in the neighborhood of 1.018ish. This yeast apparently is a ~80-82% attenuator (according to Fermentis). It is also highly flocculent (which could be part of the issue I know). I know there are 3 or 4 probable causes for this which I won't delve into here, but my primary question right now since I am in new territory with this problem is, what the heck to do about it to save my beer.
I tasted the bock and it tastes good EXCEPT the fact that it is sweet for a bock. I wouldn't say cloying, but it's close. This beer would have been perfect had it just attenuated as it should - right bitterness, etc. Dammit, I need to fix this beer.
So right now it's in a glass carboy sitting at 41F for lagering. From what I have read up on so far, it seems that an option would be to raise the temp back into fermenting range and re-pitch a small starter, although I do not know what quantity I should pitch, nor what yeast.
:smack:
Can someone please help me out and help save my fall brew??
-RZ
I feel a bit silly posting this but I am not sure what to do since this has never happened to me before. I think I know what the problem is (was) but not sure what to do to "fix" it.
I brewed a Traditional Bock (Jamil's recipe) back on July 28th. OG was 1.075 and I forgot to do a starter night before, so I went the dry yeast route. I used Saflager S-23 and used their recommended rehydration method. Normally I use White Labs or occasionally Wyeast with a 2L or so starter and have never had this problem.
Anyway, to the point, I racked this bock off the yeast today, and was shocked an annoyed that the gravity was 1.026! I was expecting 1.020 max, and was hoping for more in the neighborhood of 1.018ish. This yeast apparently is a ~80-82% attenuator (according to Fermentis). It is also highly flocculent (which could be part of the issue I know). I know there are 3 or 4 probable causes for this which I won't delve into here, but my primary question right now since I am in new territory with this problem is, what the heck to do about it to save my beer.
I tasted the bock and it tastes good EXCEPT the fact that it is sweet for a bock. I wouldn't say cloying, but it's close. This beer would have been perfect had it just attenuated as it should - right bitterness, etc. Dammit, I need to fix this beer.
So right now it's in a glass carboy sitting at 41F for lagering. From what I have read up on so far, it seems that an option would be to raise the temp back into fermenting range and re-pitch a small starter, although I do not know what quantity I should pitch, nor what yeast.
:smack:
Can someone please help me out and help save my fall brew??
-RZ