madscientistbrewNq
Well-Known Member
- Joined
- Jul 14, 2014
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- 253
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- 36
So I got yeast in Feb that was manufactured in December. I was brewing a cold IPA so planned to ferment in the 60s. I opted to do a 2 liter starter and left on the stir plate for probably four days. I pitched the started after decanting maybe 0.5 liters. Fermentation started within 12 hrs. Im at day four and have stopped fermenting more or less. Tilt went from 1.066 to 1.046 and is sitting there now for 12 hrs and krausen is subsiding. In 12 years never had an incomplete fermentation. Supplied nutrients at the end of boil and hit with 1 min of pure O2. What's the collective think? I ordered another vial to pitch. I did bump ferm temp yesterday from 61 to 63 and moved to 65 this morning.
Even the starter did not look very robust when I had it on the stir plate and this yeast was suppose to be a big attenuator. I mashed at 153. Ph post whirlpool was 5.2 so everything looked good imo! When I receive the yeast I thought about doing a 1 liter starter to make sure yeast will not be an issue given my current situation.
Would someone opt for a different yest all together maybe 34/70?
Even the starter did not look very robust when I had it on the stir plate and this yeast was suppose to be a big attenuator. I mashed at 153. Ph post whirlpool was 5.2 so everything looked good imo! When I receive the yeast I thought about doing a 1 liter starter to make sure yeast will not be an issue given my current situation.
Would someone opt for a different yest all together maybe 34/70?