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WLP644 Recipe/ High FG after 18 days

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thehaze

Well-Known Member
Joined
Jun 28, 2017
Messages
2,220
Location
Iasi, Romania
Hey there,


I brewed the following recipe on June 28th, 2017 and today I draw a sample from it: https://www.brewersfriend.com/homebrew/recipe/view/512076/red-brux

The sample tasted good and I used a hydrometer to take a reading. The reading said 1.020, which is a bit high, giving the attenuation of this yeast.

I pitched two packs of WLP644 and the beer fermented at 24C/75F and now the temp is down to 22C/72F.

I know there were a lot of unfermentables in the recipe and I mashed high at 68C/154.4F, giving the threads I found on the Internet regarding this yeast, which should attenuate like hell.

Should I try to warm it up? I do not have any equipment to do so, but maybe try to cover it with some blankets?

Do you think the FG will drop more or this is it?

Thanks in advance. ( sad brewer )
 
My guess is that it will finish. I've noticed that yeast slowing down but still fermenting out slowly for the last few gravity points. My suspicion is that it will eat through some sugars that you're calling "unfermentable" as well, since this was a wild sacc strain.

Is it still bubbling periodically? That may mean that it's still eating sugar.

Personally, I'd raise the temp a little on that yeast to around 76F, but I'm sure it will be fine either way. Just give it time and come back to it in a week.
 
It is still bubbling periodically from what I can see.

I was of course prepared to wait some more time and take a new reading, so I guess I will do that.

I just hope the amount of crystal malts used in the recipe and the high mash temp did not ruin this batch. It is now at 5.9% ABV, which I am totally fine with.

I will write back in a few days, after I took a new reading.
 
The FG dropped to 1.015 which is far better than the first reading, which was 5 points higher.

I will check again in a few days and see if it dropped even more.
 
I wouldn't be surprised if it still has a few more points to go. I bottled an IPA last week with an OG of around 1.060. It finished at 1.010. I didn't use any crystal, but it did have a bit of honey malt. Anyway, an FG of 1.015 is respectable for a big beer.
 
I wouldn't be surprised if it still has a few more points to go. I bottled an IPA last week with an OG of around 1.060. It finished at 1.010. I didn't use any crystal, but it did have a bit of honey malt. Anyway, an FG of 1.015 is respectable for a big beer.


The last 5 points took about 5-6 days, maybe more.

At this point, the airlock activity has been non-existing in over 30 hours. I can safely assume the beer is done, due to the high mash temp and the amount of unfermentables.

1.015 is an OK gravity, so I will go ahead and dry hop it, then bottle on Friday. :ban:
 
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