Hi HBTers,
Maybe you can shed some light on my situation and offer some advice.
Im brewing a weizenbock: 10# wheat, 3.5 Pils, 2 Munich, .5 choc, .25 crystal 60L, .25 crystal 20 L. 1.5 Hallertauer @ 60min, .5 @ 10 min. 5.5 gal batch.
I harvested some Wyeast 3068 from my last Hefe and thought I pitched enough 200ml slurry October 27. OG 1.078. Ferment @ 65.
2.5 weeks later go to check gravity after some heavy activity first couple of days and Im shocked to see im only at 1.048! The sample taste like malt syrup.
So i get it to a closet and rouse the yeast @70-72 for past three days. Airlock activity and huge cap of brown yeast/kraeusen on top still. Fermentation is def slowing down and today (almost three weeks later) im at 1.030.
Should i let it be? Lower the fermentation temp? Pitch more yeast? Really dont want to toss this one as alot of malt in there
Thanks in advance for the replies.
Maybe you can shed some light on my situation and offer some advice.
Im brewing a weizenbock: 10# wheat, 3.5 Pils, 2 Munich, .5 choc, .25 crystal 60L, .25 crystal 20 L. 1.5 Hallertauer @ 60min, .5 @ 10 min. 5.5 gal batch.
I harvested some Wyeast 3068 from my last Hefe and thought I pitched enough 200ml slurry October 27. OG 1.078. Ferment @ 65.
2.5 weeks later go to check gravity after some heavy activity first couple of days and Im shocked to see im only at 1.048! The sample taste like malt syrup.
So i get it to a closet and rouse the yeast @70-72 for past three days. Airlock activity and huge cap of brown yeast/kraeusen on top still. Fermentation is def slowing down and today (almost three weeks later) im at 1.030.
Should i let it be? Lower the fermentation temp? Pitch more yeast? Really dont want to toss this one as alot of malt in there
Thanks in advance for the replies.
