I pitched a vial into a 2.5 gallon batch on Sunday and today I came home and the krausen was gone. Fermented at 68 in a 1.042 wort so I guess it could be done but I will wait a few days and check the gravity.
That's why I said I was going to wait. I was curious to see if any one else had a similar experience to this.
I brewed on 4/6 and pitched about 300 billion cells into each fermenter containing 5.7 gallons of 1.073 wort at 68 degrees (Heady clone). I wasn't sure where I wanted to ferment, so I changed temps a few times:
4/6: Pitch at 68. 3 hours later, after activity began, I set the temp controller to 60.
4/7: Raised to 62.
4/8: Raised to 63.
4/10: Fermentation slowing down. Yeast dropping out. 1.045 gravity. Not good, so I raised temp controller to 64.
4/11: Raised temp to 66 in the morning. 1.042 gravity in the evening. Raised temp controller to 68 and roused. Yeast and trub now completely in suspension. A few hours later fermentation has increased (lots more movement in the fermenters).
My fermentation doesn't seem to be going nearly as fast as everyone else's. Has anyone actually taken gravity readings right before they ramped to the 70s? I would go to the 70s now, but I don't want to do it too early and get off flavors as my gravity is still pretty high.
I brewed on 4/6 and pitched about 300 billion cells into each fermenter containing 5.7 gallons of 1.073 wort at 68 degrees (Heady clone). I wasn't sure where I wanted to ferment, so I changed temps a few times:
4/6: Pitch at 68. 3 hours later, after activity began, I set the temp controller to 60.
4/7: Raised to 62.
4/8: Raised to 63.
4/10: Fermentation slowing down. Yeast dropping out. 1.045 gravity. Not good, so I raised temp controller to 64.
4/11: Raised temp to 66 in the morning. 1.042 gravity in the evening. Raised temp controller to 68 and roused. Yeast and trub now completely in suspension. A few hours later fermentation has increased (lots more movement in the fermenters).
My fermentation doesn't seem to be going nearly as fast as everyone else's. Has anyone actually taken gravity readings right before they ramped to the 70s? I would go to the 70s now, but I don't want to do it too early and get off flavors as my gravity is still pretty high.
I had been getting ready to brew a Pliny the Elder clone but pitched Vermont Ale instead. Mashed at 151, fermented at 68-70. Crazy attenuation. My OG was 1.072 and FG was 1.004. I couldn't believe it, and recalibrated my hydrometer just to be sure. I had just calibrated my thermometer before brewing, so I'm pretty sure that those numbers are reliable. It looks and smells great, and I'm OK if it's a little on the dry side. We'll see what it's like after a couple of weeks in the bottle.
Made a Heady Topper clone from the massive thread here on HBT. Mashed at 149/150 and fermented at 64 ramping to 71 over 2 weeks before dry hopping. OG 1.079 and FG 1.020. Was hoping it would come down a little more but I'm not upset with it. Hydro samples smelled and tasted great. Might take another hydro sample when dry hop complete, but I don't expect much change. Great peachy notes from this yeast. Will use it again for sure.
Sounds like it's going to be good! Just out of curiosity do you think you fermented it low if your FG was a bit higher in the end? As Yeast Bay says ferment at 67-69 for 3-4 days then up to 72 to finish out fermentation (if I recall). Obviously there are all sorts of schedules a person can follow, but just wondering if with your lower temperature it affected attenuation.
Oops. Misread the thread title. I used Vermont IPA yeast (Gigayeast) not yeast bay. Temp range for IPA yeast goes a little lower.
Just curious how long fermentation took. I mashed at 152 and fermented at 68 for four days then two days ago put it up to 72 as Yeast Bay recommends. my OG was 1.076. It's only been six days so I am not touching it for now, but just curious how long it took you to get to 1.004.
Sorry about the late reply!
It took 25 days in all. I ended up taking nine days before I dry hopped because I had to go out of town. Planned to dry hop for two weeks, but that ran a little long too.
I fermented the entire time at 64 degrees exactly, since that is the temperature of my basement year round (I have two thermometers in my workshop where I ferment)
I'm not really sure why but I have trouble getting this strain to attenuate past about 75%. And that's the highest
It looks like the Yeast Bay is aware of this. I just noticed this on their website (which I don't remember seeing when they just started selling the yeast). Maybe you could try this?
"In order to achieve high attenuation, we recommend fermenting at 67-69 ºF for 3-4 days, and then raising the temperature to 72 ºF until a stable gravity is reached. We also recommend mashing at 148-149 ºF and adding a small percentage of the fermentables (~ 5-10%) as sugar.
Attenuation has also been reported to increase when repitching after the first generation."
What is the lag time for this yeast? I pitched a starter from my stir plate. No action after a full day.
Going to probably have to pitch something else to get the beer going.
What is the lag time for this yeast? I pitched a starter from my stir plate. No action after a full day.
Going to probably have to pitch something else to get the beer going.
Quick question. Is this yeast prone to get stuck? I pitched a very healthy pitch (350-400B cells) into 5 gals of 1.073 wort (mash temp at 153F). I got down to 1.024 which isn't horrible (66% attenuation), but much higher of an FG than I thought for a yeast that "rips through sugar" as its been advertised.
The only thing I can think of is that my fermentation chamber really fluctuates temp due to overheating then overcooling so the temp has been going back and forth between 66 and 68 but I wouldn't think that would be enough to stall it.
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