PureIrishStout
Member
Howdy all,
I just wanted to share an interesting experience. I brewed an all-grain Tripel over the weekend, and within 30 hours of pitching a 1.6L starter (2 vials of WLP500) the gravity had gone from 1.094 to 1.020. I've never seen a more rapid attenuation, although there were a few factors that may have contributed.
My target boil volume was a little low, so rather than yielding 5.25 gal it was more like 4.75, hence the higher than typical OG for a recipe like this. Rather than topping off, I decided to experiment with the higher gravity for the sake of science.
I made a 1.6L starter, and using my heated stir plate I decided to "train" the starter at 74F rather than the usual 66-68F. I pitched at 70 and set the temp controller to 74. Active bubbling commenced within 3 hours, and within about 5 hours it was churning like crazy. So much for the 36-48 hour lag so widely reported for this yeast strain. Overnight my temp controller shat the bed and shut down, so wort temperature went up to 82 degrees. I managed to get the temperature back down, and by hour 30 there was no active bubbling anymore.
I figured that bringing the wort temperature back down to 74 had forced the yeast to fall out, but my gravity reading last night was 1.020. Flavors were all in the right range, although with so much yeast still in suspension getting an accurate flavor profile is pretty tough. I'm pretty sure gravity will continue to drop over the next week or so, and an FG of 1.008-1.012 is within reach.
Anybody else have an experience like this? My recipe was pretty straightforward:
12.5 lbs Belgian Pale
.75 lb CaraPils
1 hour:
1 oz Hallertauer
.75 oz Mt Hood
8 drops fermcap
15 min:
1 oz Saaz
1 capsule servo
1 tablet whirlfloc
1 lb clear candi
I'd love to hear if anybody has had a similar experience out there.
Thanks!
-Ryan
I just wanted to share an interesting experience. I brewed an all-grain Tripel over the weekend, and within 30 hours of pitching a 1.6L starter (2 vials of WLP500) the gravity had gone from 1.094 to 1.020. I've never seen a more rapid attenuation, although there were a few factors that may have contributed.
My target boil volume was a little low, so rather than yielding 5.25 gal it was more like 4.75, hence the higher than typical OG for a recipe like this. Rather than topping off, I decided to experiment with the higher gravity for the sake of science.
I made a 1.6L starter, and using my heated stir plate I decided to "train" the starter at 74F rather than the usual 66-68F. I pitched at 70 and set the temp controller to 74. Active bubbling commenced within 3 hours, and within about 5 hours it was churning like crazy. So much for the 36-48 hour lag so widely reported for this yeast strain. Overnight my temp controller shat the bed and shut down, so wort temperature went up to 82 degrees. I managed to get the temperature back down, and by hour 30 there was no active bubbling anymore.
I figured that bringing the wort temperature back down to 74 had forced the yeast to fall out, but my gravity reading last night was 1.020. Flavors were all in the right range, although with so much yeast still in suspension getting an accurate flavor profile is pretty tough. I'm pretty sure gravity will continue to drop over the next week or so, and an FG of 1.008-1.012 is within reach.
Anybody else have an experience like this? My recipe was pretty straightforward:
12.5 lbs Belgian Pale
.75 lb CaraPils
1 hour:
1 oz Hallertauer
.75 oz Mt Hood
8 drops fermcap
15 min:
1 oz Saaz
1 capsule servo
1 tablet whirlfloc
1 lb clear candi
I'd love to hear if anybody has had a similar experience out there.
Thanks!
-Ryan