I recently just brewed an AG beer that had an OG of 1.112, and it has fermented down to about 1.042. It's only been in the fermenter for about 5 days, but it seems like all activity has stopped and there's no krausen on the top. I would have liked to see it come down more. I am using White Labs Super High Gravity Ale Yeast (WLP099), and they say that this yeast should get greater than 80% attenuation. Right now, based on my numbers, I only have about 63% attenuation. That's not all that great.
Does anyone have any ideas why this yeast didn't live up to it's potential? I had the fermenter in a temperature controlled fridge set at the range of optimal yeast temperatures.
Also, I just so happen to have another starter of WLP099 going right now that I was planning on using in another brew. What would happen if I added this starter to my fermenter? Would the "fresh" yeast continue the fermentation down closer to the target SG? Do I have to worry about any weird off flavors if I did this?
Thanks!
Does anyone have any ideas why this yeast didn't live up to it's potential? I had the fermenter in a temperature controlled fridge set at the range of optimal yeast temperatures.
Also, I just so happen to have another starter of WLP099 going right now that I was planning on using in another brew. What would happen if I added this starter to my fermenter? Would the "fresh" yeast continue the fermentation down closer to the target SG? Do I have to worry about any weird off flavors if I did this?
Thanks!