I brewed a 1.060 OG Rye PA at 148 degrees to because I wanted more fermentables and hopefully a 1.010 FG. I made a yeast starter as I normally do with WLP001.
I pitched my starter at 70 degrees after 1 minute of O2 aeration
All the numbers looked fine. I've took a gravity ready before racking to secondary to dry hop it and it was 1.008....OK, a little low, but not too bad....possibly iI had a batch of some good fresh yeast.
When I took my FG reading before kegging it was 1.000....
I do not taste any off flavors at all.
I've followed my same procedures with a Foreign Extra Stout with the same equipment and the numbers look fine for the OG.
I am extremely consistent with my sanitation procedures and have no idea how the Rye PA went so low. I had harvested the WLP001 for a big barleywine I'm planning...but now I'm afraid I may have to dump that harvested yeast so as to not take any contamination risks with the barleywine.
I'm not sure if I should dump the beer or try to blend it with something.
Any suggestions would be appreciated
I pitched my starter at 70 degrees after 1 minute of O2 aeration
All the numbers looked fine. I've took a gravity ready before racking to secondary to dry hop it and it was 1.008....OK, a little low, but not too bad....possibly iI had a batch of some good fresh yeast.
When I took my FG reading before kegging it was 1.000....
I do not taste any off flavors at all.
I've followed my same procedures with a Foreign Extra Stout with the same equipment and the numbers look fine for the OG.
I am extremely consistent with my sanitation procedures and have no idea how the Rye PA went so low. I had harvested the WLP001 for a big barleywine I'm planning...but now I'm afraid I may have to dump that harvested yeast so as to not take any contamination risks with the barleywine.
I'm not sure if I should dump the beer or try to blend it with something.
Any suggestions would be appreciated