Hi everyone,
I've got some kind of pseudo-philosophical question.
I have a Russian Imperial Stout in the fermenter. Been in the primary for one month, I've been upping the temp toward the end up to 23 degrees Celsius along with 3-4 rousing from time to time. It's done. It' not going to get further down.
OG was 1.104 and FG is now 1.030. It tastes amazing but I would have prefered to have it down to 1.024... For this 30 liters beer, I used 2 vials of WLP007 along with one dry pack of US-05. Made separate starters for different strands, but only for about 24 hours. Pretty sure it's not underpitched. In other words, WLP007 for the English taste and US-05 for attenuation.
Only thing is: I have reason to believe my mash temp wasn't so stable, but toward the higher temp side resulting in possible low attenuation. I know it's not that reliable, but I entered the data in BeerSmith with a US-05 input and to go from 1.104 to 1.030 it would mean my mash temp was at 70.8C... pretty high indeed.
My question is: Do you think I should make a little starter with a WLP099 I have?
It's a very high attenuating strand. If I choose to believe BeerSmith telling me my mash temp was 70.8C and I replace the US-05 with WLP099 in the receipe while keeping the high temp, I end up at 1.024 which is exactly what was my target (remember I thought I was mashing at 67-68C explaining why I was shooting for 1.024 with US-05). I figure if I make a very little starter with WLP099 and pitch it while it's in high krausen, it's going to be active enough to not be all killed when pitching into a 10% wort.
My main concern would be that it would go even further and dry the beer too much and even below 1.020. I don't want that.
What are your thoughts?
Thanks! :fro:
I've got some kind of pseudo-philosophical question.
I have a Russian Imperial Stout in the fermenter. Been in the primary for one month, I've been upping the temp toward the end up to 23 degrees Celsius along with 3-4 rousing from time to time. It's done. It' not going to get further down.
OG was 1.104 and FG is now 1.030. It tastes amazing but I would have prefered to have it down to 1.024... For this 30 liters beer, I used 2 vials of WLP007 along with one dry pack of US-05. Made separate starters for different strands, but only for about 24 hours. Pretty sure it's not underpitched. In other words, WLP007 for the English taste and US-05 for attenuation.
Only thing is: I have reason to believe my mash temp wasn't so stable, but toward the higher temp side resulting in possible low attenuation. I know it's not that reliable, but I entered the data in BeerSmith with a US-05 input and to go from 1.104 to 1.030 it would mean my mash temp was at 70.8C... pretty high indeed.
My question is: Do you think I should make a little starter with a WLP099 I have?
It's a very high attenuating strand. If I choose to believe BeerSmith telling me my mash temp was 70.8C and I replace the US-05 with WLP099 in the receipe while keeping the high temp, I end up at 1.024 which is exactly what was my target (remember I thought I was mashing at 67-68C explaining why I was shooting for 1.024 with US-05). I figure if I make a very little starter with WLP099 and pitch it while it's in high krausen, it's going to be active enough to not be all killed when pitching into a 10% wort.
My main concern would be that it would go even further and dry the beer too much and even below 1.020. I don't want that.
What are your thoughts?
Thanks! :fro: