Lallemand London: It was done. And then...

[AlexKay]

Not really a question, just sharing my befuddlement.

Gravity was constant for 10 days.

I had mashed on the hot side (157 F) and gotten a 50% attenuation and was pleased that I'd have a lower-alcohol, higher-body beer. Now it's at 70% attenuation and still going down.

I suppose a diastatic yeast could have gotten in there somewhere. Or that it's Tilt weirdness. I'm going to wait until it stops and keg it. It'll turn out how it turns out.

 

[Erik the Anglophile]

Take a hydrometer sample.

 

[pers]

That's a documented characteristic of this yeast. Think Lallemand used to call it ESB so you might find more information searching that name.

I experienced the exact same situation when making a Brown Ale. Stopped at around 1.019, then 2 weeks later it started up again and finished at 1.009.

 

[jambop]

Probably a mix of two yeasts in the one culture? When one ends the other finishes up. I suspect a yeast that does not munch the Maltoriose and one that does classic would be something like a Notty and Windsor mix . The Windsor cannot ferment the maltotiose but the Notty will.

 

[Miraculix]

It's a thing that this yeast does. Bigger pitches and/enough oxygen at the right time can prevent this lag phase in between, so I've read.