jjyoung
Well-Known Member
I've brewed 3 pale ales with SGs of 1.050, 1.048, and 1.061. The first 2 were AG and the 3rd was a extract with adjuncts tea bagged. In all three cases I got a strong krausen. The AGs had a lag time of about 6 hours, the extract, which had a smaller started, had a lag time of about 12 hours.
In all three cases the krausen was very strong and subsided in about 3 days as usual, but the attenuation rates have been pathetic.
Batch #1 AG
8.5lb 2-row
0.5lb Crystal 40
0.5lb Munich
0.5lb Wheat
Mash temp 151F. Starch conversion complete
4/25: 1.050 SG
5/5: 1.025 Added dry champagne yeast
5/14: 1.020
5/22: 1.020 FG --> bottled
Ferment temps varied from 68F to 74F. However, most ferment time was around 68-70F
Batch #2 AG
8.5lb 2-row
0.5lb Crystal 40
0.5lb Munich
0.5lb Wheat
Mash temp 154F. Starch conversion complete
5/8: 1.048 SG
5/13: 1.028
5/23: 1.028
Ferment temps have been 66-72F
Batch 3: Extract with grains
5.5lbs Light DME
0.5lbs Crystal 40
0.5lbs Munich
0.5lbs Wheat
5/8: 1.061 SG
5/14: 1.033
5/23: 1.032
Ferment temps have been 66-72F
I've never had this much trouble with Wyeast 1056 before. But then this was a long time ago and I used to keep my fermenters in the basement (when I was living at my old place) where the temperature didn't vary as much. All of the starters were made from the same pop pack of yeast. I was kinda concerned about fermenting at 70F, but that's really not significantly out of the temperature band. Do you thing this poor rate could be due to the varying temperatures? Any suggestions would be very appreciated.
In all three cases the krausen was very strong and subsided in about 3 days as usual, but the attenuation rates have been pathetic.
Batch #1 AG
8.5lb 2-row
0.5lb Crystal 40
0.5lb Munich
0.5lb Wheat
Mash temp 151F. Starch conversion complete
4/25: 1.050 SG
5/5: 1.025 Added dry champagne yeast
5/14: 1.020
5/22: 1.020 FG --> bottled
Ferment temps varied from 68F to 74F. However, most ferment time was around 68-70F
Batch #2 AG
8.5lb 2-row
0.5lb Crystal 40
0.5lb Munich
0.5lb Wheat
Mash temp 154F. Starch conversion complete
5/8: 1.048 SG
5/13: 1.028
5/23: 1.028
Ferment temps have been 66-72F
Batch 3: Extract with grains
5.5lbs Light DME
0.5lbs Crystal 40
0.5lbs Munich
0.5lbs Wheat
5/8: 1.061 SG
5/14: 1.033
5/23: 1.032
Ferment temps have been 66-72F
I've never had this much trouble with Wyeast 1056 before. But then this was a long time ago and I used to keep my fermenters in the basement (when I was living at my old place) where the temperature didn't vary as much. All of the starters were made from the same pop pack of yeast. I was kinda concerned about fermenting at 70F, but that's really not significantly out of the temperature band. Do you thing this poor rate could be due to the varying temperatures? Any suggestions would be very appreciated.