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  1. S

    Verdant yeast not attenuating anymore like normal

    I considered mash pH and took a few extra measurements for the last two batches. Mash pH was a little low for a dark beer, but not terrible. I tested and calibrated the pH meter after the fourth beer just in case... it was accurate within 0.03 in 4.01 pH standard solution. Batch Strike pH...
  2. S

    Verdant yeast not attenuating anymore like normal

    That's my current working hypothesis. All three dark beers had Carafa Special III at 2.5-3%, but the grist for #1 also had 10% roasted barley. #3 and #4 were the same black IPA with 2.5% DRC and 5% midnight wheat along with the carafa. I would expect some reduction in attenuation from all...
  3. S

    Verdant yeast not attenuating anymore like normal

    Interesting. Here's data for my last four verdant pitches. The last two are nearly identical recipes, just with a higher temperature and pitch rate. It's actually still going, so I may end up with another point or two. Batch Color (EBC) Pitch Temp Ferm Temp VDK Rest Attenuation Pitch Rate...
  4. S

    Verdant yeast not attenuating anymore like normal

    Just ran across this thread while diagnosing my own issues with Verdant-fermented beers. Any luck? I don't see issues with paler beers (<10 EBC), but the darker beers (>50 EBC) are all stalling in the mid to high 1.020s. I have solid data for three of these dark beers, with continuous data...
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