Yeast question

[brew703]

I brewed Bells Two Hearted IPA and a Centennial Blonde, both using Notty (rehydrated).

The Centennial Blonde has some airlock activity within 12 hrs. The Bells had way less. Neither had much activity compared to US-05.
I checked the gravity on the bells on 10/23 and it was 1.021. I did not check the Centennial Blonde.

On 10/23 I added 2 oz of Denny's slurry to the Bells as that's what I had on hand. Nothing happened. I assume that's as low as it will get. Should I just go ahead and bottle and see what happens?
Both beers looked fine in the fermenter except the Bells appears thin.

On 10/17 I brewed an Oddsides Citra using Dennys. I checked the gravity today and it's at 1.020. This brew had a heavy fermentation and a lot of krausen. Not sure why the gravity on these three brews are still high.

Any suggestions or insight? What can I expect in regards to taste?

 

[lilbova3]

I brewed Bells Two Hearted IPA and a Centennial Blonde, both using Notty (rehydrated).

The Centennial Blonde has some airlock activity within 12 hrs. The Bells had way less. Neither had much activity compared to US-05.
I checked the gravity on the bells on 10/23 and it was 1.021. I did not check the Centennial Blonde.

On 10/23 I added 2 oz of Denny's slurry to the Bells as that's what I had on hand. Nothing happened. I assume that's as low as it will get. Should I just go ahead and bottle and see what happens?
Both beers looked fine in the fermenter except the Bells appears thin.

On 10/17 I brewed an Oddsides Citra using Dennys. I checked the gravity today and it's at 1.020. This brew had a heavy fermentation and a lot of krausen. Not sure why the gravity on these three brews are still high.

Any suggestions or insight? What can I expect in regards to taste?

Include a recipe so we can see your grain build.
What temp did you mash your grains?
What temp are you fermenting at?

 

[brew703]

Mashed according to recipe. Ferm temps according to recipe.
Bells/ Mashed at 150/60 min- Ferm temp 62-63/ 1.3 gal
2.36 lb American - Pale 2-Row 37 1.8 75.3%
0.47 lb American - Vienna 35 4 15%
0.12 lb American - Carapils (Dextrine Malt) 33 1.8 3.8%
0.12 lb American - Caramel / Crystal 20L 35 20 3.8%
1 oz German - Acidulated Malt

Oddsides/ mash 152 for 60 min / ferm temp 62-63 / 3.5 gal
Amount Fermentable PPG °L Bill %
7 lb American - Pale 2-Row 37 1.8 85.8%
0.48 lb Flaked Wheat 34 2 5.9%
0.5 lb American - Caramel / Crystal 40L 34 40 6.1%
2.8 oz German - Acidulated Malt 27 3.4 2.1

Cent Blonde / mash 152 60 min / ferm 62-63 / 2.15 gal
Amount Fermentable PPG °L Bill %
3 lb American - Pale 2-Row 37 1.8 76.7%
5.2 oz American - Carapils (Dextrine Malt) 33 1.8 8.3%
4 oz American - Vienna 35 4 6.4%
1.4 oz German - Acidulated Malt 27 3.4 2.2%
4 oz American - Caramel / Crystal 20L

 

[lilbova3]

Grain build looks ok to me. Is enough yeast being pitched? I would assume yes. Leaving it on the beer for that long at that temp I would think it would still fully attenuate. Have you thought about raising the temp at the end of fermentation to help it attenuate more?

 

[brew703]

Grain build looks ok to me. Is enough yeast being pitched? I would assume yes. Leaving it on the beer for that long at that temp I would think it would still fully attenuate. Have you thought about raising the temp at the end of fermentation to help it attenuate more?

I use Mr Malty for the amount to pitch- I actually over pitch a bit to be on the safe side.

As for temps, I may take out of my fermenter and allow to rise to room temp for a couple days and see if that helps.

 

[brew703]

Took the bells out and put on my kitchen counter. Yeast is waking up. Airlock activity and some surface foam.

 

[lilbova3]

Boom! Hope the gravity continues to drop for you!