Nightshade
Well-Known Member
So I have been using Wyeast 1968 for some time now and am trying to figure some things out regarding what I can do as far as options go. It has been a minute since I did any reading on the subject so asking for some help (obviously).
The short question is I am trying to figure out what strains I should be looking at in order to retain a bit more residual sweetness to my beers. If this means switching types of yeast I am open to experimentation with other types within the Wyeast offerings.
So the long question is...is this attained more through pitch rate than strain? Mash temp? or a combo of the two?
It seems as if any beer I pitch ferments to an FG of 1.010 regardless of temp, SG or pitch rate.
The description is as follows:
Which seems to be one of the lower attenuating yeasts in their offerings.
What am I missing here and what should I be looking at to achieve a beer that is ore on the malty side and less on the dry side of things? Could it be a matter of over pitching?
The short question is I am trying to figure out what strains I should be looking at in order to retain a bit more residual sweetness to my beers. If this means switching types of yeast I am open to experimentation with other types within the Wyeast offerings.
So the long question is...is this attained more through pitch rate than strain? Mash temp? or a combo of the two?
It seems as if any beer I pitch ferments to an FG of 1.010 regardless of temp, SG or pitch rate.
The description is as follows:
A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.
Origin:
Flocculation: Very High
Attenuation: 67-71%
Temperature Range: 64-72F, 18-22C
Alcohol Tolerance: 9% ABV
Which seems to be one of the lower attenuating yeasts in their offerings.
What am I missing here and what should I be looking at to achieve a beer that is ore on the malty side and less on the dry side of things? Could it be a matter of over pitching?