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I recently used the 1099 for the first time and had a similar experience. The recipe was BM's Aberdeen Brown (Newcastle clone) slightly modified. My FG came in at 1.016, a couple points higher than beersmith 2 anticipated and under the low end of the published attenuation range. It doesn't taste...

It is early to bottle, but you don't really have any risk of being underattenuated. 1.020 is a perfectly reasonable final gravity for your 1.086 Tripel. If you took a reading from the bottling bucket after adding priming sugar then that explains the .002 rise in gravity. The alcohol flavor is...

Okay, at 1.086, you probably underpitched a little, but it's really not that big of a deal. I looked into it, and it seems like Brewer's Best use Nottingham yeast for that kit. Does that ring a bell? Did the packaging look like one of these? Nottingham is a notoriously vigorous and fast...

This is all good advice. I think the most important thing that's been said for this batch is to leave it in the fermenter for an additional 2 - 3 weeks to let the yeast clean up after itself. As others have said, if you underpitched, it probably wasn't by much. I'm curious as to what your...

You'll be fine. Your fermentation could easily be nearing completion in that amount of time. Chances are if you pitched a package of dry yeast, that it was enough. Cant say for sure without knowing your recipe/process, but the short answer is Relax, Don't Worry and Have a Homebrew.

Thanks. This makes perfect sense.

I don't have a fermentation chamber yet, but I have strategic locations all over the house that I use as temperature control (except during summer) so I think I did alright following the 64-68-64 method on my ordinary bitter. I pitched on Friday around 6pm. The ambient was a little low and...

Wow, what a read! Just finished the whole thread. Thanks everyone for the research and results. I've got everything to brew up my 4th attempt at an ordinary bitter. The first 3 were okay, but definitely lacking that character we're all seeking. I've been leaving this batch for last out of...

Just stick it in the fridge at regular refrigerator temp with the sanitized foil over the top. Take it out the morning of your brew day and either decant the spent wort and pitch it as-is, or decant the spent wort and toss a small fresh starter wort on it to get the beasties going before you pitch.

I've never had an explosion like that, but US-05 definitely ferments quick. I used it in a DIPA that went from 1.093 to 1.016 in 4 days.

This is where I get confused. If it is mostly due to temp, then why do I need nearly double the pitch rate for a hybrid yeast as I would use for an ale yeast that I'm fermenting at the same temp? Also, if it's about temp, then why doesn't Mr. Malty have a fermentation temp field?

Yeah. I noticed the hybrid option after I posted the thread. I guess what I'm pondering is why the need to pitch so much more with lager yeast. I never thought about it until now. People always mention the temperature, but it seems like it's more about the bottom fermentation than the temp.

I'm brewing a maibock, but I don't have true lagering capability. So, I'm using Wyeast 2112 and will be fermenting around 60 degrees. I'll be making a starter according to Mr. Malty, and I'm wondering if I need to use lager or ale pitching rates. Would love some experienced advice.

Oh, and I'm from SE MA, but what's up with Worcester Wheat and Barley?

Sounds interesting... Who exactly are they?

https://www.homebrewtalk.com/f39/post-your-infection-71400/

Just got mine today. 4 for 2. I'm guessing they were there yesterday afternoon.

No need to step up. If you have a fresh pack of yeast you can go straight to 3L no problem. The yeast nutrient isn't a mistake either. Maybe not necessary, but I always use 1/4 teaspoon in my starters. 4 hours in the fridge probably isn't long enough to get an active fermentation down to...

Roger. Besides the uncontrollable urge I feel to rack onto gobs of fresh hops, my 5 gallon carboys would probably be in the pay it forward thread :D

The real problem is that you shouldn't have moved to secondary if fermentation wasn't complete or at least mostly complete. Secondary fermentation is a bit of a misnomer. Secondaries are really for clearing the beer or adding things like fruit or dry hops. You may have to re-pitch to get it...