I made a Double IPA that ended up a little higher in gravity than I had estimated. Here are the stats:
Mash sched: 145F,156F,168F
85% Pale Ale malt
5% Rye malt
5% Flaked oats
5% Carapils
Put White Labs yeast nutrient in the boil.
Oxygenated at 0.5L/min for 100 seconds.
Safale US-05, pitched at the cell count called for by Mr. Malty yeast calculator, rehydrated with Go-Ferm.
1.067 OG.
Pitched at 66F, let free rise to 68F.
at 1.038 gravity, pitched 1lb of table sugar with Fermaid K.
Let rise to 70F a day after sugar pitch.
Beersmith told me I should end up at 1.009, and it stalled out at 1.013. I know it's "only" 4 points, but that 4 points makes a big difference in a beer like this. Any ideas on what I can do (outside of getting liquid yeast, which I cannot at this time) to get better attenuation?!
Thanks!
Mash sched: 145F,156F,168F
85% Pale Ale malt
5% Rye malt
5% Flaked oats
5% Carapils
Put White Labs yeast nutrient in the boil.
Oxygenated at 0.5L/min for 100 seconds.
Safale US-05, pitched at the cell count called for by Mr. Malty yeast calculator, rehydrated with Go-Ferm.
1.067 OG.
Pitched at 66F, let free rise to 68F.
at 1.038 gravity, pitched 1lb of table sugar with Fermaid K.
Let rise to 70F a day after sugar pitch.
Beersmith told me I should end up at 1.009, and it stalled out at 1.013. I know it's "only" 4 points, but that 4 points makes a big difference in a beer like this. Any ideas on what I can do (outside of getting liquid yeast, which I cannot at this time) to get better attenuation?!
Thanks!