FATC1TY
Well-Known Member
4.5 days isn't a lot but I'm also having some attenuation issues with the batch I cultured up. First brew I used it on was a 1.056 pale ale that got down to 1.012 and tasted great. Used that same yeast on a 1.073 Heady attempt and it just plain stopped at 1.020. Raised the temp, swirled the carboy, etc. and no change. Thought it was a fluke and had some yeast saved from the PA batch. Pitched that into a 1.060 IPA....again stopped at 1.020. I can't get 'em to drop any further. Mash temp on both was 150...no drama. Confused :-(
I did a 149* mash on mine. I think it's done, but I'm not motivated at this point to check it, but one can assume that it's not going to do much more. Figured it to be around 78% attenuation with no help from any sugar or anything.
Pretty put off by it so far. Not sure how old the yeast is, but if this is the case with culturing the yeast, and trying to shoot a moving target with it, then I have a feeling we will never get it really nailed down. Close, sure- it's possible. But we are all getting yeast that has managed to make it into the can, and then it's travels from there... who knows.
One thing I do know, is that they have to be crashing this stuff HARD. I know they mentioned they have the ability to do it since they expanded now, and let it sit longer, and I believe it. This yeast doesn't want to go away and stays in suspension.