I know, your first thought is, "One cannot overpitch!" But hear me out.
I used Wyeast 1728 Scottish Ale (http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=143). It has a 69-73% attenuation (is the real or apparent?). It is rated to go up to 12% ABV.
I pitched ~250ml thick yeast slurry into 5gal of 1.105 wort. I've been monitoring the ferment, and here are the numbers that I've read:
hours - SG
24 - 1.039
48 - 1.033
>48 - 1.032
It's now been 4 days since I pitched.
So it pretty much stopped fermenting after 48 hour. But the fermenting it did in the first 48 hours was pretty amazing.
I should also mention that I keep my ferments locked in at 69F in a fermentation box with a thermostat.
I calculate my apparent attenuation at ~70% and my real attenuation at ~57%.
If the attenuation that Wyeast lists (69-73%) is real, then there is definitely something wrong. And, even if it's the apparent attenuation that's listed, I still feel like it should have been on the high end of the attenuation range (73%). Maybe I'm splitting hairs?
Or maybe I just need to wait a while longer. But it doesn't seem to be moving anymore.
I've been rigorously shaking the fermenting bucket daily to try and encourage fermentation. 1728 is a highly flocculant (is that a word?) yeast.
Thoughts? Thanks!
I used Wyeast 1728 Scottish Ale (http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=143). It has a 69-73% attenuation (is the real or apparent?). It is rated to go up to 12% ABV.
I pitched ~250ml thick yeast slurry into 5gal of 1.105 wort. I've been monitoring the ferment, and here are the numbers that I've read:
hours - SG
24 - 1.039
48 - 1.033
>48 - 1.032
It's now been 4 days since I pitched.
So it pretty much stopped fermenting after 48 hour. But the fermenting it did in the first 48 hours was pretty amazing.
I should also mention that I keep my ferments locked in at 69F in a fermentation box with a thermostat.
I calculate my apparent attenuation at ~70% and my real attenuation at ~57%.
If the attenuation that Wyeast lists (69-73%) is real, then there is definitely something wrong. And, even if it's the apparent attenuation that's listed, I still feel like it should have been on the high end of the attenuation range (73%). Maybe I'm splitting hairs?
Or maybe I just need to wait a while longer. But it doesn't seem to be moving anymore.
I've been rigorously shaking the fermenting bucket daily to try and encourage fermentation. 1728 is a highly flocculant (is that a word?) yeast.
Thoughts? Thanks!