7 Mar
2002
7 Mar
'02
11:57 p.m.
Jonathan,
I used a White Labs Irish Ale yeast a couple years ago that was not
very attenuative -- I think it was 68%+/- (I routinely get 75% apparent
attenuation).
I personnally don't see a problem with a 1.033 FG from a 1.080 OG --
that's 6.3% abv. Maybe I'm just getting old, but I'm really getting
burned out on the over-hopped, low-malt character beers that dominate
American specialty brewing (e.g. Summit EPA).
If it was me, I'd keg/bottle it now. Brewers should provide good
sanitation and proper temperature control. After that, it's all about
the yeast... Just let it be what it is. If you want to change it, brew
it again, and use a different yeast.
Andrew
--- "Crist, Jonathan" <cristj(a)bsci.com> wrote:
A friend ran into a few problems on a porter (1.080
SG). He pitched 2
tubes
of yeast (one Wyeast and one White Labs) and it started fermentation
well
but stalled out at 1.033. I had him add a little yeast energizer - it
restarted and dropped to 1.028 and still is fermenting very slowly.
70% attenuation should get him down to 1.024 and that still seems
sweet.
2 questions:
1) should he be patient and wait, or try more energizer or more yeast
or
?????
2) if the yeast have stalled out, what should he do when he bottles?
At the
current pace the bottle might eventually charge. Adding priming sugar
might
just make a sweeter flat beer.
I read in a winning MHBA recipe adding a little 2024 pilsen yeast at
bottling - is this one possibility, or dangerous with that much
available
sugar?
__________________________________________________
Do You Yahoo!?
Try FREE Yahoo! Mail - the world's greatest free email!
http://mail.yahoo.com/