Wyeast 1338 European Ale - Strange stuff!

[Fatcougar]

I used Wyeast 1338 European Ale yeast in a Alaskan Amber clone recipe:
OG was 1.058, pitched the smack pack at 65 degrees, no starter. I had bubbling out of the airlock within 12 hours and good krausen on top, everything proceeded as normal, maybe a little slower bubbling than I would normally see a couple days in, but according to the Wyeast site this is a slow starting and attenuating yeast. Quote: ( It produces a dense, rocky head during fermentation, and can be a slow to start and to attenuate. This yeast may continue to produce CO2 for an extended period after packaging or collection. )
23 days in , the gravity is at 1.020 and there is still some activity going on so I am going to leave it for another week to finish up. The big question I have is : Should I swirl the fermentor to break up the thick layer of yeasty foam/head that is on top of the liquid.? Most yeasts I have used clear up mostly on top to a thin layer of bubbles... this stuff keeps forming a 1/4 inch layer of thick white yeast goo on top and will not dissapate. I have gently swirled it down a couple times to keep this stuff in soloution, and it has reformed both times. I don't really want to punch my autosiphon through this stuff when I go to bottle this weekend so I have swirled it to the bottom again. Any info or advice from anybody with experience with this particlar yeast would be appreciated! The gravity sample tastes great with no abnormal qualities, but the yeast layer on top has some sulfur smell to it and floats down like cottage cheese chunks when I swirl it... sounds yummy huh?

Thanks, Fatcougar.

 

[mabrungard]

1338 is one of my favorites, modest attenuation and it can leave a malty perception. I've never had any problems with getting a good fermentation and flavor out of this yeast. I use it in Alt and in Mild.

 

[Fatcougar]

Hey, thanks for the info on this yeast... I have not used it before.
Have you ever had the persistant layer on top that will not drop down and pack into the yeast cake on the bottom? Usually after 3 weeks I get a nice compact yeast cake on the bottom with a light film of bubbles on the top. Maybe it's just a matter of this yeast needing more time. Also, that is a great link you have for the water chemistry... very good info, thanks
Fatcougar

 

[mabrungard]

Ah, I moved to a stainless conical many years ago and don't have the pleasure of watching my yeast in action any more. The yeast does drop out pretty well in the cone of the conical, so it will give up the ship eventually.

Enjoy Bru'n Water, glad to be of service.

 

[HokieBrewer]

What is the temp at now? Try warming it up a few degrees and it should help the beer clean up.

 

[Fatcougar]

Hokie, thats a good idea, It fermented for the first 4-5 days at 68 degrees and has been around 66 for the last 2 1/2-3 weeks. I'll try warming things up a couple degrees and see if that helps moves things along - Thanks, FC.