rippajak
Well-Known Member
I recently brewed a London Brown Ale using Wyeast 1968, my first experience with this strain. Here is the recipe, for reference.
5.5 Gallon
Beersmith estimated the O.G. at 1.038 and F.G. at 1.014. My efficiency came in unexpectedly high, likely due to this being the smallest grain bill I have used to date, and I measured an O.G. of 1.045.
I used a 1L starter made a day ahead of time, aerated the cooled wort for 30 minutes using an aquarium pump, and agitated the fermenter every day or two for the first week of fermentation. Everything that I had been told was necessary for this extremely flocculant British strain. Nevertheless, the beer finished at 1.019 (!), for an apparent attenuation of 57%. I was expecting a high final gravity for this style, but that is just outrageous.
I have a few theories. I have considered that the numbers that Beersmith gave me may not be accurate. Perhaps it did not properly account for the high proportion of specialty grains in the bill, or else for the high mash temperature.
1L is a smaller starter than I typically make. I assumed that for such a low gravity brew it would be sufficient, but maybe I should have bumped it up a bit.
I also ferment in my unfinished basement. I run a space heater to keep temperatures up, but it has still stayed in the low 60's during the winter. Furthermore, it was only after a dozen or so brews in this space that I realized sitting the fermenters on the concrete floor probably leaches another few degrees out of them. Temperatures may have been too low for the yeast to properly attenuate.
For what it's worth, the beer was excellent. I took it to an after-work party, and most of the keg disappeared in an evening. I would like to rebrew it, but part of that for me is identifying and correcting the problems I saw in the first run. I have considered using a different yeast, but 1968's reputation encourages me to troubleshoot before giving up on it.
Any thoughts from more seasoned brewers than myself?
5.5 Gallon
- 5 lb 8 oz Maris Otter
- 1 lb 60L Crystal
- 12 oz Special B
- 5 oz Chocolate Malt
Beersmith estimated the O.G. at 1.038 and F.G. at 1.014. My efficiency came in unexpectedly high, likely due to this being the smallest grain bill I have used to date, and I measured an O.G. of 1.045.
I used a 1L starter made a day ahead of time, aerated the cooled wort for 30 minutes using an aquarium pump, and agitated the fermenter every day or two for the first week of fermentation. Everything that I had been told was necessary for this extremely flocculant British strain. Nevertheless, the beer finished at 1.019 (!), for an apparent attenuation of 57%. I was expecting a high final gravity for this style, but that is just outrageous.
I have a few theories. I have considered that the numbers that Beersmith gave me may not be accurate. Perhaps it did not properly account for the high proportion of specialty grains in the bill, or else for the high mash temperature.
1L is a smaller starter than I typically make. I assumed that for such a low gravity brew it would be sufficient, but maybe I should have bumped it up a bit.
I also ferment in my unfinished basement. I run a space heater to keep temperatures up, but it has still stayed in the low 60's during the winter. Furthermore, it was only after a dozen or so brews in this space that I realized sitting the fermenters on the concrete floor probably leaches another few degrees out of them. Temperatures may have been too low for the yeast to properly attenuate.
For what it's worth, the beer was excellent. I took it to an after-work party, and most of the keg disappeared in an evening. I would like to rebrew it, but part of that for me is identifying and correcting the problems I saw in the first run. I have considered using a different yeast, but 1968's reputation encourages me to troubleshoot before giving up on it.
Any thoughts from more seasoned brewers than myself?