Split batch - 1098 low attenuation

[doublehaul]

I brewed 10 gallons, split into two fermenters. Pitched 1098 into one, 1056 into the other. Both were with 1.8L starters. The 1056 starter was done fermenting when I pitched, the 1098 still had some krausen. I noticed a strong sulfur smell when I opened the 1098 smack pack. I had both in a chest freezer, with a temp controller. The 1098 took off right away so I had the temp probe on it (temp controller set to 68F) It dropped within 2-3 days so I switched the temp probe to the 1056 batch which was still very active. The last few days I turned it up to 70F, but the probe is on the 1056 batch, closest to the heat source.

The OG was 1.070
3 days in, the 1098 was 1.022 - cloudy.
1 week in the 1098 is 1.020 - very clear 71.4% attenuation.
1 week in the 1056 is 1.014 - 80% attenuation.

I moved the 1098 closest to the heat source, and put the probe on it, and set the temp to 70F. I want to squeeze a little more attenuation out of it, I was hoping for 74%. 1.020 is awfully high.

I was considering racking to a secondary on top of some re-hydrated S-04, being careful not to oxidize. I was trying to turn this beer around by the end of the month for a competition though.

Any input or advice anyone?

 

[JLeuck64]

I use 1098 all the time, O.G. on the recipe I use it for starts around 1.055 and it always finishes around 1.016 or better (65 degree temps). I use this in an IPA and I typically add the dry hops to the primary at the end of week 2. Most of the time when I check S.G. when adding the dry hops it will be 1.020 to 1.018. It will always lose a few more points during that 3rd week during the dry hop. I guess I am probably saying what you don't want to hear but if you give it more time it will continue to ferment a bit lower...
HTH

 

[doublehaul]

It did drop to 1.018 - 74% attenuation that's pretty good. I hear ya - I usually don't look at my beer for a month, just trying to turn this one around. First time with 1098 for me; I've used S-04 though. What temp do you like to ferment 1098 at? Do you ever get the sulphur smell I was describing? I am excited to try it

 

[JLeuck64]

I set my ferm chamber to 66F and also have the STC1000 set so the temp swing is plus or minus 1 degree. I also have a store room that I can only heat in and try to keep it in the mid 60's, it probably swings from 63 to 67 during the winter months.

I forgot to mention that I've also used this strain in an Imperial IPA that I am developing. 1st batch went from 1.065 down to 1.018 in a month. 2nd batch went from 1.070 down to 1.016 in 6 weeks.

I like the unique smell of every yeast strain ( ;