Yeast and fermentation help

TonyCall · Mar 21, 2019

Morning brewers

I've just started using liquid yeast for biab all grain and am just coming to realise that it's a science in its own right!

Three weeks ago I put 20L of Spring beer (Greg Hughes) in the fermenter, I pitched a pack of Wyeast 1275 in, within 24 hours there was activity, after four days the activity started to slow but the gravity hadn't dropped that much. OG was 1054 and three weeks later it is 1016 and bubbling every two minutes. Expected FG should be 1012 but should I pitch some dried yeast in to help it along? And if so how much?

Will definitely do a starter for my next batch!

Thanks

matt76 · Mar 21, 2019

I've used 1275 a few times, including today actually - i brew 11-12L batches but i believe a pack of Wyeast should be sufficient for 20L. I don't believe you need a starter even for 20L if the yeast is still reasonably fresh (i do, but then I'm splitting new packs into 3 or else harvesting yeast).

What was your mash temp? If it's closer to 70degC it won't attenuate as much. I did a bitter with 1275 mashed at 70degC and that only got down to 1.018-1.019 i think.

Also, have you checked your hydrometer, does it read 1.000 in water at 20degC? Oh, and what temperature are you measuring the gravity at now?

If the gravity is steady for 3 days it's probably low enough that you could call it done. But I'd wait for a second opinion from one of our more experienced brewers to confirm that! Don't panic or rush - I'm sure your beer is fine for the time being athumb..

cushyno · Mar 21, 2019

Wyeast state 72-76% attenuation.

1.012 is over the top end of the range at nearly 78%, so it's unlikely you'd get that low. 1.016 is right on the bottom end of that range. You may get a little more out of it, but I guess it's almost finished.

TonyCall · Mar 22, 2019

matt76 said:
I've used 1275 a few times, including today actually - i brew 11-12L batches but i believe a pack of Wyeast should be sufficient for 20L. I don't believe you need a starter even for 20L if the yeast is still reasonably fresh (i do, but then I'm splitting new packs into 3 or else harvesting yeast).

What was your mash temp? If it's closer to 70degC it won't attenuate as much. I did a bitter with 1275 mashed at 70degC and that only got down to 1.018-1.019 i think.

Also, have you checked your hydrometer, does it read 1.000 in water at 20degC? Oh, and what temperature are you measuring the gravity at now?

If the gravity is steady for 3 days it's probably low enough that you could call it done. But I'd wait for a second opinion from one of our more experienced brewers to confirm that! Don't panic or rush - I'm sure your beer is fine for the time being

Thanks @matt76, mash was at 69.

I gently rocked the FV yesterday and it has bubbling at 30 sec intervals since, so hopefully eeking the last bits out! Good tip on the hydrometer, I checked and it's bang on. Nearly there!

TonyCall · Mar 22, 2019

cushyno said:
Wyeast state 72-76% attenuation.

1.012 is over the top end of the range at nearly 78%, so it's unlikely you'd get that low. 1.016 is right on the bottom end of that range. You may get a little more out of it, but I guess it's almost finished.

Cheers @cushyno hopefully I'll get a little more out of it, as soon as it remains stable 1014 ish I will bottle, it was just the fact that it was still bubbling albeit slowly.

matt76 · Mar 22, 2019

TonyCall said:
Thanks @matt76, mash was at 69.

I gently rocked the FV yesterday and it has bubbling at 30 sec intervals since, so hopefully eeking the last bits out! Good tip on the hydrometer, I checked and it's bang on. Nearly there!

I think that's your answer then - I just checked my notes, my AG#4 was mashed at 70degC, fermented with Wyeast 1275 and FG held steady for 3 days at 1.019 before I bottled. It tastes great!

Rocking the FV might just be releasing some trapped CO2, it might not get down to 1.014 - if the FG is steady I'd say you're done.

TonyCall · Mar 22, 2019

I'll let you know how I get on.

keat64 · Mar 22, 2019

If i'm not 100% sure its finished then I work on the basis of sight and taste.
I'll take a small sample, view it for clarity, taste it for carbonation.
If I can feel bubbles on my tongue, it's still brewing and needs a bit longer.
If it looks OK, and tastes OK, it's ready for stage 2.

I wouldn't consider this for at least 10 days though.
Seems to work for me.

TonyCall · Mar 22, 2019

Cheers @keat64, I think I will leave for a few days to settle down.

Yeast and fermentation help

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