jack_a_roe
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- Joined
- Feb 5, 2013
- Messages
- 260
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Had a pretty interesting experience with this yeast recently and thought i'd share.
I brewed up a big ol' black IPA last week using this yeast and pitched my 2 L starter once the boil was over. I come back not even 2 days later to brew up another batch to find that the krausen has fallen and looks as tho fermentation has stopped. Thinking my yeast just **** out on my I bumped the temp up a few degrees in hopes to kickstart them beasties back into suspension.
Forward 6 hours>brew day complete>decide to check the gravity of the IPA. This is what I definitely didn't expect. OG was 1.084 and it is down to 1.020!!! in ~20 hours into fermentation!!! Terminal gravity for this beer is 1.018 so she's basically done. I didn't do anything crazy with this, fermented at 68 using ambient air temp and used my 2 L starter (which I thought was actually a little short on cell count). ANyone else have this experience? I know this yeast is highly flocculant but sheeeesh!
I brewed up a big ol' black IPA last week using this yeast and pitched my 2 L starter once the boil was over. I come back not even 2 days later to brew up another batch to find that the krausen has fallen and looks as tho fermentation has stopped. Thinking my yeast just **** out on my I bumped the temp up a few degrees in hopes to kickstart them beasties back into suspension.
Forward 6 hours>brew day complete>decide to check the gravity of the IPA. This is what I definitely didn't expect. OG was 1.084 and it is down to 1.020!!! in ~20 hours into fermentation!!! Terminal gravity for this beer is 1.018 so she's basically done. I didn't do anything crazy with this, fermented at 68 using ambient air temp and used my 2 L starter (which I thought was actually a little short on cell count). ANyone else have this experience? I know this yeast is highly flocculant but sheeeesh!