I pitched yesterday into 1.058 wort. It's now down to 1.017 (~65% attenuation) just 23 hours later, and still bubbling furiously. Temperature went up overnight to 8 degrees F above ambient, so I don't know if I'm going to get a hot, estery mess. Anyone have any experience with this yeast?
LalBrew London has eaten my beer and is coming for me next
- Thread starter AlexKay
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BrewnWKopperKat
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One thing that's relatively unique about LalBrew London is
I've used it a couple of times for all grain batches were a highly ferment-able wort is created and London (or similar strain) is used to get the desired FG. In the context of these recipes, DME/LME is not "highly fermentable".
I've also used London (or Windsor) a couple of times with DME-based recipes. Fermentation is fast; FG tends to end up in the upper teens.
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[1] LalBrew London™ – English-Style Ale Yeast | Lallemand Brewing
I've used it a couple of times for all grain batches were a highly ferment-able wort is created and London (or similar strain) is used to get the desired FG. In the context of these recipes, DME/LME is not "highly fermentable".
I've also used London (or Windsor) a couple of times with DME-based recipes. Fermentation is fast; FG tends to end up in the upper teens.
===========================================
[1] LalBrew London™ – English-Style Ale Yeast | Lallemand Brewing
It was an all-grain wort, mostly English pale malt, mashed low and long, so hopefully there will be plenty of maltose there.
Yep, that's pretty much where it bottomed out. Final gravity in 23 hours, wow. I usually leave beer in the fermenter for 2 weeks, but I'm not sure that'll be necessary with this batch.
It's a good thing I was fermenting 2.5 gallons in a 4 gallon bucket.
It's a good thing I was fermenting 2.5 gallons in a 4 gallon bucket.
duncan_disorderly
Well-Known Member
It may not have bottomed out yet, I reckon. It may keep nibbling away.
Unfortunately, London is more like Windsor, pretty powdery.
I would also wait at least 9 days, better 12. Sometimes this yeast has the tendency to wake up again after a few days of laziness.
Fermenting it open for the first two days might help to avoid this.
Argh! To summarize:
- 1.058 -> 1.017 in 23 hours,
- 1.017, not moving even a point, for 11 days, and then
- 1.017 -> 1.013 in the last 48 hours.
1.011 now. No dry hopping, no sugar added to the bucket ... does this look like a normal fermentation? No. No, it does not.
