Anybody else have trouble with Denny's Favorite?

[Gustatorian]

Since I switched to conicals, I've had under-attenuation issues with WY1450. Every other strand I use (001, WLP-1318, GY054) always seem to do fine, but Deny's kicks out around 8-10 points above my target. Anybody else have this problem with Denny's? Any suggestion on how to fix the current situation? Been sitting at 1.020 for 3 days now – trying to get down to 1.012. TIA

 

[cyanmonkey]

Have you tried adjusting your pitch rate? Also what's your temp control situation?

 

[Gustatorian]

Have you tried adjusting your pitch rate? Also what's your temp control situation?

It's an FTSS temp control from Stainlessyum. +/- 1.5ºF around my target. 67ºF until ferm slowed, then up to 69ºF...just adjusted it to 71ºF.

 

[Gustatorian]

Have you tried adjusting your pitch rate? Also what's your temp control situation?

Target Pitch Rate per Beersmith was 266B cells, which I pitched about 50B cells below that, based on optimal pitching rates calculated with other strains

 

[cyanmonkey]

I'll be honest, I have zero experience with that specific strain. The only thing I would try is pitching at a higher rate. You don't have issues with other strains?

 

[cyanmonkey]

Conicals obviously have a different shape than flat bottomed vessels and that changes the way yeast behaves, from my understanding. I don't have a conical, so unfortunately I have no advice regarding it, but I'd imagine most pitch rates calculators account for carboys or buckets.

 

[Gustatorian]

Conicals obviously have a different shape than flat bottomed vessels and that changes the way yeast behaves, from my understanding. I don't have a conical, so unfortunately I have no advice regarding it, but I'd imagine most pitch rates calculators account for carboys or buckets.

Anybody know what's the safe procedure to rouse the yeast in a conical? Maybe suspending them again will drop a couple gravity points...

 

[cyanmonkey]

Anybody know what's the safe procedure to rouse the yeast in a conical? Maybe suspending them again will drop a couple gravity points...

Any way to pump CO2 back through the drain port?

 

[Gustatorian]

Any way to pump CO2 back through the drain port?

I could push CO2 through the racking valve, I'm sure that could stir up some yeast. Any idea what the psi should be set at?

 

[moors]

I have a long (28") plastic spoon. Sometimes my conical gets clogged with highly flocculating yeasts. So I sanitize the spoon and give it a good stir. I've also used this method to rouse Hefeweizen yeast to get the cloudy suspension.

I also have an old refrigerator box with a 100 watt light bulb connected to a inkbird temperature controller. The light bulb is wrapped in foil, so it's essentially a heater. I tape the inkbird temperature sensor (using insulated tape) to the side of my carboy or conical. It can easily maintain 90°F in my nominal 65°F basement. I normally use it for a diacetyl rest (80-85°F), but it's a great way to kick-start a stuck fermentation.

Making a rig to inject CO2 from the bottom seems unnecessarily complicated. You'll need to sanitize whatever adapter you fabricate, the mating threads when you assemble it, and the tubing. You might get some backflow into the gas line when you open the racking valve. psi is irrelevant. You just need enough pressure to overcome the hydrostatic pressure at the bottom of the conical, then it becomes a flow problem. Simply adjust the regulator until you see bubbles.

 

[Gustatorian]

I have a long (28") plastic spoon. Sometimes my conical gets clogged with highly flocculating yeasts. So I sanitize the spoon and give it a good stir. I've also used this method to rouse Hefeweizen yeast to get the cloudy suspension.

I also have an old refrigerator box with a 100 watt light bulb connected to a inkbird temperature controller. The light bulb is wrapped in foil, so it's essentially a heater. I tape the inkbird temperature sensor (using insulated tape) to the side of my carboy or conical. It can easily maintain 90°F in my nominal 65°F basement. I normally use it for a diacetyl rest (80-85°F), but it's a great way to kick-start a stuck fermentation.

Making a rig to inject CO2 from the bottom seems unnecessarily complicated. You'll need to sanitize whatever adapter you fabricate, the mating threads when you assemble it, and the tubing. You might get some backflow into the gas line when you open the racking valve. psi is irrelevant. You just need enough pressure to overcome the hydrostatic pressure at the bottom of the conical, then it becomes a flow problem. Simply adjust the regulator until you see bubbles.

It does seem a bit complicated. I have no idea whatthe hydrostatic pressure would be with 5 gallons sitting on top of the valve, plus it would be a timing issue of turning the CO2 on and opening the valve, only hoping that the gas pressure is higher than the hydrostatic pressure so that wort doesn't get into my regulator

 

[Jaybird]

@Denny Might get you some feedback from the guy that the strain is named after. He probably has some idea about that yeast properties and activity.

Any insight Denny? I haven't used it yet myself either, so I can't help you on that side.

Cheers
Jay

 

[beergolf]

Denny's Fav is my go to yeast for RYE IPA's. I never have attenuation problems. For some reason it just works great with rye. I make a Rye IPA that I have ised several different yeast and just keep coming back to Denny's Fav.

It isn't a super attenuator but always gets down to about 1.008-1.012. for me. Mash temps of 150-152.

 

[Gustatorian]

Denny's Fav is my go to yeast for RYE IPA's. I never have attenuation problems. For some reason it just works great with rye. I make a Rye IPA that I have ised several different yeast and just keep coming back to Denny's Fav.

It isn't a super attenuator but always gets down to about 1.008-1.012. for me. Mash temps of 150-152.

lol, a rye IPA is sitting in my conical with Denny's, stuck at 1.020. Maybe I'll give it another week.