Liquid yest gurus, please help! After about twenty successful (to my taste) brews with dry yeast, I decided to try the liquid form. It was an AG Double Chocolate Stout, The yeast is WL London Ale 013. It came to me by mail, the ice pack melted of course. I made a starter with DME, and although it didn't look active, the smell was good, and when I pitched it, the fermantation started within 12 hours, and was bubbling nicely for two of three days, then slowed down. The FG dropped from .058 to .017, and stayed at this level for three days. So I decided to bottle the beer.
Now my question is - why did I end with such a high gravity? According to the instructions, I should have gotten somewhere close to .012. I did not make any changes to mash, boiling, etc., and every time I used dry yeast, I was much closer to the target FG. So the only thing different is liquid yeast, and I am trying to understand what went wrong. On the other hand, maybe it is not a big deal, 17 vs 12?
Now my question is - why did I end with such a high gravity? According to the instructions, I should have gotten somewhere close to .012. I did not make any changes to mash, boiling, etc., and every time I used dry yeast, I was much closer to the target FG. So the only thing different is liquid yeast, and I am trying to understand what went wrong. On the other hand, maybe it is not a big deal, 17 vs 12?
