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To me, with a little bit of experience with this yeast and many others I have never experienced Bandaid phenols from any of them. Much more likely you are looking at some sort of infection or chlorine in the water somewhere in the mix??

So I recently brewed a NEIPA utilising WLP-066 London fog ... Its currently on tap in my kegerator. Utilised Nelson Sauvin, Citra, Mosaic and Azacca as my hops ... 400g total in a 21litre brew. OG was 1.061-1.062 and FG of 1.007-1.008 so around 88% attenuation ... 18C ferment raising to 22C by...

So took a gravity reading today a week after repitching the US-05 and the Gravity hasn't budged still hovering at approx 1.029-1.030... So safe to say time to bottle?? ...My next question ... What is people's opinions ... Should I now bottle condition with the full amount of priming sugar or...

Will be taking a hydrometer reading this Saturday 6 days after repitching with the US-05 yeast. It seems to have kicked back into gear based on the temperature readings being elevated over the past 2-3 days however I will only really tell once I take a reading. I do have a question to...

Yeah thanks for the reply and good luck message! you could well be right ... It may have been done before I added the US-05 . However I figure the 05 is a fairly neutral yeast flavour wise and if indeed it is done the yeast will drop out of suspension because they have nothing left to eat and...

I went ahead and repitched a packet of rehydrated US-05 yeast to try to get these final few points off the FG ... I have the fermenter at 68-69f so if this doesn't budge it within the next week I will assume it's bottling time ... But I will give it another 2 weeks just to be sure and to clean...

I belive they are ? And if they weren't half a 1lb of lactose only adds .0035 points roughly by my calculation so it should still only be in the low to mid 20s tops I would think?

Cool cheers for the replies. Yeah I have 2 hydrometers to make sure of my readings so I am certain the readings are correct. So seeing as the general consensus is that it is indeed a stuck fermentation would repitching some rehydrated US-05 now still result in the increased body and mouthfeel...

Any ideas...??

I should add ... I suspected a stuck fermentation because I am .01 above what the calculators said I would be hence the reason I swirled and increased the temp of the fermentation bucket. I can't see that I would have added that much more unfermentables through the steep so I am a little...

I have been a long time reader of these forums and so decided to finally join up and perhaps contribute some of my knowledge and also gain plenty more specific knowledge myself. I have been home brewing for a fair while and while not a complete newbie I certainly have plenty left to learn and...