Advice on attenuation in this beer

[Bosworth]

Hi,

On 8/14 I brewed 5.5 gal (in fermenter) of this recipe. Not sure if this is a porter or stout.

10.75 lb 2-Row
3.9 lb Pale ale
1.45 lb Chocolate 350L
.67 lb Caramel 80L
.33 lb Caramel 120L
.5 lb Flaked Oats
.3 lb Flaked Rye
.35 lb Roasted Barley
.35 lb Midnight Wheat
1.5 oz Northern Brewer AA 7% 110 min
.5 oz Northern Brewer AA 7% 50 min
Whirlfloc
Yeast nutrient

Single Infusion mash at 153 F and lost a couple degrees F over 80 minutes. Batch sparged twice at 165F collecting 7.25 gallons of wort. Boiled for 110 min.

OG read 1.072...I don't get great efficiency.

Cooled wort to 67F, shook fermenter several minutes and pitched 3L of Wyeast 1469 West Yorkshire that I'd rinsed from a previous batch of ESB. Set temp control (STC-1000) at 63.5 for 36 hours, slowly stepped up to 65.5 for 5 days then set at 66.5 F.

Took a sample yesterday 8/27. Still a good bit of krausen in fermenter which seems to be common with this yeast strain. gravity read 1.022, higher than I was expecting.

Do you think I should pitch a packet or 2 of US-05 or Nottingham to finish this beer out? The sample I pulled didn't taste sweet/cloying (tasted pretty good actually) but was expecting this to attenuate further. Or would the 1.022 reading be about in-line given the grain bill? I know this yeast strain isn't highly attenuative but did hit 78% in the ESB brewed previously.

Debating whether to add a couple vanilla beans, hazelnut extract, coffee or a combination of two of those to this beer as well vs leaving it as is. That's more subjective though.

Any advice helps, thanks.

 

[m00ps]

I would let it warm up to room temps and then add some other yeast if it still doesnt finish.

 

[TheBigLebrewsk1]

The problem with using washed yeast is that unless you are a molecular biologist, you don't know the physiological state of the yeast cells. You should have had a proper fermentation with a 3L starter of lab derived yeast.

I'd pitch some healthy alcohol tolerant yeast that are already active.

 

[dfhar]

You need to know your limit of attenuation, i.e. what fraction of the sugars you started with are actually fermentable. Draw a sample, massively overpitch it with lots of yeast (dry bread yeast is fine, try a quarter to half teaspoon for an 8 oz sample), shake it up every time you walk by, and check the gravity in a few days. Whatever it ends up at is likely as low as you can go - if its still on the high side, your problem is in wort production. Otherwise, it's fermentation related.

 

[flars]

Mash temperature was fairly high. Krausen layer seems to indicate fermentation is continuing, fairly slowly though. Take another SG reading in a week.

 

[kh54s10]

My guess from the ingredients listed and the massive amount of yeast pitched, it was 3 liters of yeast cake from another batch, right...., that you are as low as this one is going to go. But to be sure swirl up some yeast and let the temperature rise to about 70 degrees. Let it sit for another few days to a week or more.

As to adding spices, that is up to you. I generally do not like spiced beers too much.

 

[Bosworth]

My guess from the ingredients listed and the massive amount of yeast pitched, it was 3 liters of yeast cake from another batch, right...., that you are as low as this one is going to go. But to be sure swirl up some yeast and let the temperature rise to about 70 degrees. Let it sit for another few days to a week or more.

As to adding spices, that is up to you. I generally do not like spiced beers too much.

Had about 12 oz of slurry in a mason jar. I chilled that, poured off the beer and as carefully as possible added the creamy yeast layer to 3000ml of starter wort, discarding the remaining trub. That what what I meant by the 3L starter. After the starter finished out, chilled, poured off liquid and pitched yeast. I was thinking maybe it is close to finished and just have higher terminal gravity due to the flaked oats, rye and caramel malt. More I taste the sample, the more I like it.

Thanks for the all the suggestions.

 

[pm5k00]

1469 has an AA of 67-71% and you are currently at 67.6%, the suggested temperature range is 64-72*F so I would suggest rousing the yeast and raising the temp up to 72*, the bulk of fermentation is over so you could most likely go over 72 without any off flavors. Personally adding a different yeast is a last resort, I prefer to rouse yeast, raise temp, and add a small amount of table sugar if needed (0.25-0.50lbs).

 

[Bosworth]

Kegged this 9/19, finished up at 1.020. Chocolatey.

 

[rhys333]

I use 1469 quite a bit and it can take 2.5 weeks or so for the krausen to drop. It also does well at warmer temps, producing nice fruity esters. You're fermenting on the cool side and its just over a week in. I would warm it up to 72 or so and let it ride another week or more. Also, the 68% attenuation you have from 1.072-1.022 is on the number for 1469, and your mid range 153F mash may stop it attenuating any more. Its doing what it should and I wouldn't bother pitching another yeast.

EDIT: ...and i just read your last post. How do you like it?

 

[Bosworth]

I use 1469 quite a bit and it can take 2.5 weeks or so for the krausen to drop. It also does well at warmer temps, producing nice fruity esters. You're fermenting on the cool side and its just over a week in. I would warm it up to 72 or so and let it ride another week or more. Also, the 68% attenuation you have from 1.072-1.022 is on the number for 1469, and your mid range 153F mash may stop it attenuating any more. Its doing what it should and I wouldn't bother pitching another yeast.

EDIT: ...and i just read your last post. How do you like it?

The chilled, uncarbed sample I tried was pretty good. Had planned on adding hazelnut, coffee or vanilla but I decided to just leave it as is. Fuller mouthfeel with a noticeable med-dark chocolate flavor at the finish. The only thing is, I'm not sure what to call it...was going for a big porter but I think what I have is an oatmeal or American stout due to roast barley instead of black patent.

 

[rhys333]

Probably good first time using it without flavorings as you'll really pick up that stonefruit ester it kicks out. You do have a fair amount of chocolate in there with the roasted barley... maybe its a stout :/ See how it tastes after a few weeks and Christen it then!