Missed my FG with omega dipa

[Pdaigle]

Did anyone used omega dipa? It was my first time using and I experience a slow start. My og was 1.077 and checked on secondary and im at 1.020 so im wondering what happened?

 

[SEndorf]

That's a big beer.
What's your volumes, and how much did you pitch?

 

[Pdaigle]

6 gallons and just one pack i always do starter but for this one i havent. The pack said there was enough yeast cell for a 5 gallon batch

 

[Yooper]

I've used it a number of times. I haven't had any underattenuation issues, and the last time I used it, I started with an OG of 1.072 and ended with 1.011.

I mashed at 152, and aerated well, and pitched a healthy starter.

 

[Pdaigle]

I've used it a number of times. I haven't had any underattenuation issues, and the last time I used it, I started with an OG of 1.072 and ended with 1.011.

I mashed at 152, and aerated well, and pitched a healthy starter.

Do you remember if you reached fg after primary?

 

[Yooper]

Do you remember if you reached fg after primary?

Oh, yes. Mostly because I don't do a secondary.....................

I kegged the beer by day 10, so it would have been finished by day 5 before dryhopping.

My understanding is that subsequent generations get even more attenuative, so maybe this first generation is slow for you, since it was so underpitched. Or your mash temp was higher than you thought, or you had more unfermentables in there.

 

[Pdaigle]

Oh, yes. Mostly because I don't do a secondary.....................

I kegged the beer by day 10, so it would have been finished by day 5 before dryhopping.

My understanding is that subsequent generations get even more attenuative, so maybe this first generation is slow for you, since it was so underpitched. Or your mash temp was higher than you thought, or you had more unfermentables in there.

I know but mash temp was 150f so my thinking is not enough yeast cell. It also took 2 days for the yeast to kick in

 

[jammin]

Did anyone used omega dipa? It was my first time using and I experience a slow start. My og was 1.077 and checked on secondary and im at 1.020 so im wondering what happened?

how many days in was this measurement taken?

I pulled a sample on a DIPA I brewed 4 days this evening & it's already down to 1.018 from 1.081 which is 78% A/A. It will be probably be completely done & cleaned up within 10 days; likely less. Omega DIPA is a beast & has no trouble reaching the 80's A/A on big IPA's if you give a good it mash schedule & thin out the grist with a little bit of dextrose.

 

[Pdaigle]

Oh, yes. Mostly because I don't do a secondary.....................

I kegged the beer by day 10, so it would have been finished by day 5 before dryhopping.

My understanding is that subsequent generations get even more attenuative, so maybe this first generation is slow for you, since it was so underpitched. Or your mash temp was higher than you thought, or you had more unfermentables in there.

I know but mash temp was 150f so my thinking is not enough yeast cell. It also took 2 days for the yeast to kick in

 

[Pdaigle]

how many days in was this measurement taken?

I pulled a sample on a DIPA I brewed 4 days this evening & it's already down to 1.018 from 1.081 which is 78% A/A. It will be probably be completely done & cleaned up within 10 days; likely less. Omega DIPA is a beast & has no trouble reaching the 80's A/A on big IPA's if you give a good it mash schedule & thin out the grist with a little bit of dextrose.

That was 10 days in primary

 

[Pdaigle]

how many days in was this measurement taken?

I pulled a sample on a DIPA I brewed 4 days this evening & it's already down to 1.018 from 1.081 which is 78% A/A. It will be probably be completely done & cleaned up within 10 days; likely less. Omega DIPA is a beast & has no trouble reaching the 80's A/A on big IPA's if you give a good it mash schedule & thin out the grist with a little bit of dextrose.

That was 10 days in primary

 

[Yooper]

I know but mash temp was 150f so my thinking is not enough yeast cell. It also took 2 days for the yeast to kick in

Oh, yes, it was a pretty big underpitch so that is definitely the biggest factor. Omega is pretty tight lipped about its actual cell counts, but even if it was a super fresh package and had 150 billion cells (unlikely, probably), three packages would not be an overpitch.

 

[jammin]

That was 10 days in primary

Yeah you should be done by now with proper yeast care. I suspect an underpitch & mismanagement of temp as the likely suspects. Yeast in general have a tough time recovering from a temp drop late in the game & even worse so if they get off to a bad start. See the article below for some great info on how to make happy yeast.

Oh, yes, it was a pretty big underpitch so that is definitely the biggest factor. Omega is pretty tight lipped about its actual cell counts, but even if it was a super fresh package and had 150 billion cells (unlikely, probably), three packages would not be an overpitch.

Although you're ultimately right, I feel it's important to understand that a number spit out from an online calculator might not be the best guidance. Cell count is a number people often get hung up on in lieu of viable cell count. This article changed my whole perspective & technique on yeast prep:
https://www.homebrewersassociation.org/forum/index.php?topic=20692.0

 

[Yooper]

Although you're ultimately right, I feel it's important to understand that a number spit out from an online calculator might not be the best guidance. Cell count is a number people often get hung up on in lieu of viable cell count. This article changed my whole perspective & technique on yeast prep:
https://www.homebrewersassociation.org/forum/index.php?topic=20692.0

Absolutely! I wholeheartedly agree that a number spit out from an online calculator may not be the best guidance, but without a hemocytometer, it may be better than ignoring the fact that even the yeast manufacturer made the recommendation. "Most importantly, all packs contain a sufficient number of viable yeast cells to ferment 5 gallons of wort up to 1.060 OG at the time of packaging". So, even best case (according to them) was that you were severely underpitching. Couple that with some travel time, maybe handling temperatures not optimal, storage maybe not optimal, etc, and it's not unlikely that the underpitching was not best practice.

Yeast are living creatures, and so sometimes they rally and do better than they might, but underpitching is probably not a good practice over all. We've all done it, and mostly been ok. But not this time, and it's not unexpected. I mean, in the words of Dr. Phil, "How's that working for you?"

 

[jammin]

^the Yooper ladies & gentlemen - going legend as usual