This is my first time using this yeast and I am brewing a Sweet Stout with it. I started it out at 65 degrees and once the krausen started to fall off I bumped it up to 70. I took a gravity reading after 1 week and I am 3 points away from 68% attenuation (the low end of the attenuation range for this yeast according to Wyeast's site). I decided to bump it up to 74 degrees (the high end of the recommended temp. range) and when looking at the surface of the beer through the carboy I can see little bubbles slowly rising to the top so it's definitely fermenting away it just seems like it's going to take it's time to eat up that last bit of sugar and reach my target final gravity.
Anybody else had a similar experience with this yeast? Wyeast's descriptions of their strains usually say whether or not it is slow to finish and their description of 1099 doesn't make any mention of it.
Anybody else had a similar experience with this yeast? Wyeast's descriptions of their strains usually say whether or not it is slow to finish and their description of 1099 doesn't make any mention of it.