A38 Juice Fermentation Time

[Virginia_Ranger]

So I have used A38 Juice in the past but its been awhile so I am trying to remember what was "normal". My O.G. ended up only being 1.065 so I pitched and stupid me forgot to shake / kneed the pack before opening it so I did my best getting it all in there and seemed to. I oxygenated pretty well very aggressive stirring for about 3 min non-stop. Fermented around 64-66 F first few days, took off like a rocket within the first 12 hours. Dry hopped 24 hours in and around day 3-4 let it get up to 68 F. Come day 5 I'm think this thing took off its got to be done or damn close to, go to add second round of dry hops to my shook when opening the lid there a **** ton of Krasen, YOLO let still dry hop and raise temps to 70 F. Now I'm on day six worrying about everything and decide lets grab a hyrdrometer / taster sample. Dear lord does this smell and taste good but man its a little sweet! Finally degas the hydrometer sample and we are 8 points shy of FG.

Now at this point I would typically say all is lost, this yeast has let me down (it was only 1 month old as well from packaging and its imperial for pete's sake). Open a pack of Nottingham, rehydrate and let it eat up the rest in short order (2-3 days). BUT I just want to if see others have had this yeast hit F.G. after seeming stalled, given a vigorous start and its still not hit O.G. by day 6. I know that is early but in 50+ plus batches every time I haven't F.G. in 6 days on a 6% or less beer, it just never does even a week later and I end up repitching.

 

[RM-MN]

BUT I just want to if see others have had this yeast hit F.G. after seeming stalled, given a vigorous start and its still not hit O.G. by day 6.

Checking on the FG on day 6 and thinking it is stalled when it is 8 points off the expected is asking a bit much. Give the yeast time to finish. If it is still 8 points off at the end of 2 weeks you can call it stalled.

 

[thehaze]

What's the actual FG at this moment? You just said it would be 8 points shy of FG, but what is " your expected " FG? Did you mash at 154-155F? The yeast is supposedly close to LAIII 1318, which means English, with a higher need for DO oxygen upon pitching and its recommended fermentation temps. are between 64 and 73F. You haven't " encouraged " the yeast to ferment further by raising the temp. You can drop the temp again when dry hopping. Imperial says 72-76% apparent attenuation. That's very much in line with what I've got from 1318 and A38. Closer to 76-77%, but that's only because I mash lower, as I don't brew NEIPAs.

So I've used A38 and never stalled. It actually ferments rather quickly when compared with say any of the Chico strains.

 

[The M]

I've also used A38 numerous times and it's one of my favorite yeasts. Wouldn't be worried at this point if you're on day 6 of fermentation. I usually let it ferment 12-14 days, including the clean up period and I've always hit my FG. I also always raise the temp couple of times during fermentation period. Has worked for me

 

[Virginia_Ranger]

Thank all! I know its early, just I remember this being a fast fermenter. I mashed at 152F with an 1.063 O.G. and F.G. Expected at 1.015. Currently sitting at 1.022-1.023 (depends on the angle ). I’ve raised the temp overnight to the 72-74F range to see if we can get the remaining points over the long weekend.

 

[philm63]

I just did the same going in at 1.064 with a NEIPA, first time using A38. Day 6 gravity check showed 1.019 - target was 1.014, it seemed to have been at that point or close to it for a couple of days so I, too, thought it had stalled. Left it alone on the advice from the folks on this forum and 5 days later I'm at 1.015 where it finally settled - I'll take it! So yeah, sometimes this one just takes a little longer than expected to finish up, but it will if conditions are favorable.