Went away for weekend - came home to 49 degree house...

[Toobly]

Hello!

I’ve been brewing 4-5 batches a year for the past 4 years but I still feel like the new guy here.... So I have a NE IPA in Primary for 12 days consistently at 63-65 degrees in my basement. Yeast is safale-05. I use two packs and have never ever ever had a problem before. The pH of the mash was 5.4-5.6. Before I left I checked the gravity, was 1.012 (OG = 1.065) and was going to leave it while I traveled on Thursday (day 12) until Monday and recheck gravity when I got home. Came home Monday (day 16) to find out my furnace had stopped working gravity was still 1.012. I got my furnace fixed Tuesday and brought it upstairs (67 degrees). I shook the fermenter a bit to try to get some of the yeast back into suspension. Today (day 19) still 1.012.

Basically, I’m just wondering a couple things...

1) is 1.012 still too high? Usually I get around 1.006-1.008 with safale-05. I bottle carbonate and don’t want any bottle bombs if that’s still too high.

2) if that unknown amount of time at 46 degrees is going to negatively impact the flavor and also impact bottle carbonating if too many yeast have dropped out of suspension and went dormant.

Thank you thank you!

Recipe if you need it

I added CaCl2 and CaSO4 to get Cl:SO4 ratio of 2:1 (about 120ppm Cl and 60ppm SO4) verified water report and weighed salts out to get as close as possible.

Yeast - safale-05 (2 packs)

1lb Maris Otter
8 oz flaked oats
6 oz acidulated malt
Steeped grains x 30 min at 151 F

6lbs DME Briess Golden boiled x 60 minutes

1oz Citra (13.3% aa) x 60 min
1/2 oz citra, 1/2 oz mosaic x 10 min
1/2 oz citra, 1/2 oz mosaic x 5 min

1 oz citra, 1 oz mosaic dry hop x 3 days once FG
1 oz citra, 1 oz mosaic dry hop x 3 more days

 

[homebrewer_99]

You say you usually get down to 06-08, but you didn't say what your OG was. You're at 65 on this batch.

A bit of EASY math is in order.

MOST beer yeasts attenuate around 75% so I just automatically divide all of my OGs by 4 for my (anticipated) FG. Yours was 1.065. So, 65 /4 = 16.25

BUT...I've read 05 can go to 81%. To simplify I'll use 80%: 65 / 5 = 13

Since yours is at 12 then it attenuated over 80%. It's done.

 

[Toobly]

Okay awesome! Never knew you could calculate it like that. I always thought Safale-05 like always went down to 1.008 (I was told) and the last 3 beers I did with it actually went down to 1.008 so I guess I just assumed that was true. I did have lower OG’s on those batches too.

Is the temperature change going to impact the amount of yeast available for bottle carbonating though? I know, should just cave and finally get a keg...

 

[homebrewer_99]

Yes, it will go down to 08, but like yours, it depends on where it starts.

If you took good notes go back to them and do the math and you can verify it yourself. Plus it will give you some good practice.

No, the yeast in there is still alive and will carbonate your bottles.