Sluggish Wyeast 1332

[Fairlanes4ever]

I brewed a chocolate milk stout for the first time a couple weeks ago. Pitched my yeast at 78 degrees (1L starter) and began primary fermentation at 65 degrees. OG was 1.062. Took about 36 hours before I started seeing activity in the airlock kept it about 64-68 degrees for two weeks and thought everything was fine. When I opened the primary to rack to secondary I noticed there hadn't been much of a krausen. Checked gravity it was still 1.040! Went ahead and racked to secondary and raised temp to 72 degrees. A second krausen appeared and airlock activity lasted almost a week and a sizeable yeast cake has formed at the bottom of the carboy. Should I rack it off again or just give it another week in the secondary?

 

[govner1]

I took a look at the Wyeast site. You definitely pitched above the recommended temp range. Max is 75.
I just kegged a Double Red using 1332. I pitched @ 66. The krausen was thick but not really very high and the yeast fell out in about a week. My starting SG was 1.067 & it finished & 1.014.
It's definitely a high flocculater & when I went secondary it was very clear.

 

[Fairlanes4ever]

I took a look at the Wyeast site. You definitely pitched above the recommended temp range. Max is 75.
I just kegged a Double Red using 1332. I pitched @ 66. The krausen was thick but not really very high and the yeast fell out in about a week. My starting SG was 1.067 & it finished & 1.014.
It's definitely a high flocculater & when I went secondary it was very clear.

I also had a thick krausen. First time using 1332 wasn't sure what to expect. Probably just give it another week in secondary then check gravity.

 

[govner1]

Too late now but if it happens again try rousing the yeast by gently rocking your carboy & adjust your temp as needed.

 

[Fairlanes4ever]

After giving this an extra week in the secondary I just checked the gravity. Looks like it has stalled at 1.030 whereas it should have finished around 1.010. Not happy:smack: Still tasted good so I'll go ahead and bottle it but next time I may go with the old standby 1056.