mac1jw
Well-Known Member
Anybody have any issues with Wyeast 1098 British Ale finishing out attenuation?
Have 10 gallons of a porter split into two 5 gallon fermenters side by side...pitched at 70 degrees, cooled to 66-68 degrees for 30 days ferment. OG was 1.050 and 30 days later hydro shows 1.019. Should have a target FG of approximately 1.014.
Stirred and raised temp to 70-72 degrees for 5 days and I still have the same reading. (Both smack packs were fully pooched before pitching.) Sample was very good...not overly sweet.
Racked into a kegs today to add oak chips.
I plan on priming in the keg and conditioning for a month or so at room temp. With the FG still high, would it be prudent to burp the kegs every other day or so? Any other concerns?
Advice?
thanks in advance
dave
Have 10 gallons of a porter split into two 5 gallon fermenters side by side...pitched at 70 degrees, cooled to 66-68 degrees for 30 days ferment. OG was 1.050 and 30 days later hydro shows 1.019. Should have a target FG of approximately 1.014.
Stirred and raised temp to 70-72 degrees for 5 days and I still have the same reading. (Both smack packs were fully pooched before pitching.) Sample was very good...not overly sweet.
Racked into a kegs today to add oak chips.
I plan on priming in the keg and conditioning for a month or so at room temp. With the FG still high, would it be prudent to burp the kegs every other day or so? Any other concerns?
Advice?
thanks in advance
dave