ChemE
Well-Known Member
So I brewed an ESB nearly three weeks ago and mashed very high at 159F to try to create a thick mouthfeel and remarkable head retention. We'll see how that works out eventually...
I was expecting a terminal gravity of 1.016 but instead the beer has finished at 1.022. It is a little too sweet for the IBUs but no biggie. What is perplexing me is the yeast's refusal to drop. The beer itself is incredibly bright just as 1968 is supposed to be but big chunks of krausen/crap are stubbornly staying at the top. I'm not talking about one or two, 80% of the surface is occupied by these chunkies.
The gravity hasn't moved in a week during the last three readings, the beer is bright, and there is no diacetyl so there would appear to be zero benefit to fermenting longer. So the question (finally) is; do I let it go longer, cold crash it, or just rack from the middle? Anyone else had this happen with 1968 or any other yeast. Thanks in advance.
Overview of top surface of fermenting beer
Close up shot of the chunks-o-crap
I was expecting a terminal gravity of 1.016 but instead the beer has finished at 1.022. It is a little too sweet for the IBUs but no biggie. What is perplexing me is the yeast's refusal to drop. The beer itself is incredibly bright just as 1968 is supposed to be but big chunks of krausen/crap are stubbornly staying at the top. I'm not talking about one or two, 80% of the surface is occupied by these chunkies.
The gravity hasn't moved in a week during the last three readings, the beer is bright, and there is no diacetyl so there would appear to be zero benefit to fermenting longer. So the question (finally) is; do I let it go longer, cold crash it, or just rack from the middle? Anyone else had this happen with 1968 or any other yeast. Thanks in advance.
Overview of top surface of fermenting beer
Close up shot of the chunks-o-crap