Low Attenuation

[trailrider]

Brewed a PA last Friday using Wyeast 1968 London ESB and fermentation has stalled/stopped. All indications of fermentation had ceased by Monday morning. Beersmith calculated the OG to be 1.053 and FG at 1.013. After the wort cooled I used a hydrometer and got 1.058 for an OG and currently the SG is 1.020. Wyeast states 1968 attenuates at 67-71% I got 65%. I’ve used the yeast before without a problem getting 69&70% attenuation. In an effort to rouse the yeast I removed the collection ball from the fast ferment gave it a few gentle swirls and dumped it back into the wort. That effort did not change a thing.

I guess I’m down to two choices. Let it ride as is, bottle it in a week or two and hope it’s not too sweet or pitch a pack Nottingham (it’s on hand) to hopefully bring down the SG. If the Nottingham doesn’t start a new fermentation process will it just fall out of suspension without affecting the taste of the beer?

The following is the recipe info.

Pale malt 45.9%

Munich 26.2%

Maris Otter 17.5%

C80 4.4%

Acid Malt 1.7%

Sugar 4.4%


Mashed at 152….Pitched a 1 L starter into 68f wort...Fermented at 68-70f

 

[BucksIPA]

Ive had FG problems with 1968 several times. There are several threads with high FG and 1968 currently on the front page. I dont really like using it anymore and have switch away from it, or I mash lower when using it (149). I know some IPA guys use it, and they dont always like getting there stuff real dry. I believe there are better choices. Maybe some alpha amalyse

 

[GoeHaarden]

I'd take 1.020 with 1968, and I would probably just bottle it. I will usually bottle 1.020 and under as long as fermentation has stopped. No issues. Also, attenuation of 65.5% isn't far off from the expected with this yeast especially with all-grain variability.

 

[trailrider]

Thanks for the replies. After some thought I'll settle for the 1.020 and bottle it in a few days. When I use the 1968 next time I'll mash at a lower temp and hope it helps. Thanks again.

 

[FermentedCulture]

Apparently this strain can lead to gushers after bottling. It might be worth keeping it cold once the beer tastes how you want it if you are going to re-ferment in the bottle.