Wyeast 1318 London Ale III Slower Fermentation?

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

jonwolgamuth

jonbeer
Joined
Jul 28, 2008
Messages
24
Reaction score
4
Just interested in others' experiences with this yeast. Maybe I'm used to fermentations going faster, but I brewed Saturday and I've gone from 1.056 to 1.026 in 3 days and it has really leveled off. Tilt says it is at 66F and I've been at (or around 1.025) for the past couple of days.

I know, patience is required. ;-)
 

VikeMan

It ain't all burritos and strippers, my friend.
Joined
Aug 24, 2010
Messages
4,001
Reaction score
3,132
I have used the strain a couple of times and haven't noticed anything unusual. OTOH, I wasn't tracking continuously with a Tilt.

Also, nice avatar! Here's a little electronics project from a few years ago. "Ladies and gentlemen, I'd like to present to you... the Internet!"
 
OP
jonwolgamuth

jonwolgamuth

jonbeer
Joined
Jul 28, 2008
Messages
24
Reaction score
4
I have used the strain a couple of times and haven't noticed anything unusual. OTOH, I wasn't tracking continuously with a Tilt.

Also, nice avatar! Here's a little electronics project from a few years ago. "Ladies and gentlemen, I'd like to present to you... the Internet!"
I'm actually an "elder" of the internet. ;-)
 

VikeMan

It ain't all burritos and strippers, my friend.
Joined
Aug 24, 2010
Messages
4,001
Reaction score
3,132
I'm actually an "elder" of the internet. ;-)
You and me both. I was reading an article this morning that basically said that FidoNet and UseNet were the same thing, and getting annoyed. Kids these days.
 

DBhomebrew

Well-Known Member
Joined
Jun 18, 2020
Messages
1,115
Reaction score
1,896
Location
St Louis, MO
I have a batch of the Omega equivalent (OYL-011) going now...

OG 1.062, pitched at 65F. Down to 1.023 by day 3, 1.022 day 4. At that point I started raising the temp a degree per day with a gentle rousing. It's now day 8, temp is 68F, SG is 1.018.
 
OP
jonwolgamuth

jonwolgamuth

jonbeer
Joined
Jul 28, 2008
Messages
24
Reaction score
4
Mine started 1.056 and had about the same attenuation as you had for a while. It just seems stuck. I don't have a great way to control temps, but I've been able to raise it a couple degrees. I'm guessing this one is going to end higher than I wanted.
A0D881B3-812F-49C5-A9F7-3D69EA98D47C.jpeg
 

DBhomebrew

Well-Known Member
Joined
Jun 18, 2020
Messages
1,115
Reaction score
1,896
Location
St Louis, MO
Yeah, the Day 3 slowdown got me nervous too. Caused me to move up the scheduled temperature ramp from Day 7 to Day 4.

Patience, patience, and all that.
 

rburrelli

Well-Known Member
Joined
Jan 6, 2019
Messages
480
Reaction score
284
Make sure there is no krausen buildup on the Tilt. That will affect the reading.
 
OP
jonwolgamuth

jonwolgamuth

jonbeer
Joined
Jul 28, 2008
Messages
24
Reaction score
4
Good call. I've tried "rousing" by gently rocking the fermenter and the gravity actually went up! I'm going to give it a few more days (day 6 and still at 1.021) and I might let US-05 try to finish the job.
 

Coastalbrew

Well-Known Member
Joined
Oct 26, 2018
Messages
819
Reaction score
543
I started a batch last Saturday with 1318. Pitched and held at 66 for the first 3 days. Yeast went absolutely crazy. At the end of day 3 it started to snow down, so on day 4 i started to let the temp rise slowly over the next 2.5 days up to 70. It is still slowly chewing through the last of the sugars now at the end of day 7.
 

Gozie Boy

Well-Known Member
Joined
Dec 28, 2017
Messages
273
Reaction score
232
Make sure there is no krausen buildup on the Tilt. That will affect the reading.
Anybody with a SS conical fermenter know how to check this without opening the thing up? I've had this concern with my Tilt, and have seen remnants of krausen on it after everything is over, but it seems we're flying blind while the process is ongoing.
 

tyrub42

Well-Known Member
Joined
Oct 13, 2016
Messages
291
Reaction score
105
Probably a stupid thing to point out here, but London iii is also a pretty poor attenuator. If you mashed high, you may not get to the FG you expect if you're comparing it to something like 05. Attenuation is one of the only things I don't love about London iii, although mixing a small portion of Nottingham or 05 in solves that. The Krausen is also a PITA as you have to keep lots of headspace compared to most other yeasts. Great yeast, though, so it's worth it
 
Top