Ok, so twice in a row now I have used Wyeast 1028 for London Ale and finished with a high gravity.
The first one was an Imperial Stout with an OG of 1.072. I used two smack packs of 1028. FG was 1.036. I had rapid fermentation within 24 hours and had blow-off for two days. Fermentation slowed after that. After 1 week fermentation had all but ceased and I moved it to my secondary. I left it in the secondary for a week and bottled. Temperature for fermentation was in the low 60's F the entire time. Now it is aging in the bottle at 68°F.
My second is a Holiday Stout. OG was 1.076 and I moved to secondary today. SG was 1.040. Fermentation temp was between 63 & 64°F. I added a quarter packet of American Ale yeast to try to get fermentation restarted and moved out to another room where the temp is 68°F. Hoping fermentation restarts.
So, any ideas why I am getting such high gravities?
The first one was an Imperial Stout with an OG of 1.072. I used two smack packs of 1028. FG was 1.036. I had rapid fermentation within 24 hours and had blow-off for two days. Fermentation slowed after that. After 1 week fermentation had all but ceased and I moved it to my secondary. I left it in the secondary for a week and bottled. Temperature for fermentation was in the low 60's F the entire time. Now it is aging in the bottle at 68°F.
My second is a Holiday Stout. OG was 1.076 and I moved to secondary today. SG was 1.040. Fermentation temp was between 63 & 64°F. I added a quarter packet of American Ale yeast to try to get fermentation restarted and moved out to another room where the temp is 68°F. Hoping fermentation restarts.
So, any ideas why I am getting such high gravities?