Help!
I have a Belgian Golden Strong Ale fermenting miserably slow and I'm trying to get it to ferment out.
O.G. 20.2 Plato, pitched 18.6 million cells/ml of WLP570 on 7/11/09 with 98% viability. Oxygenated heavier than normal and fermentation started within 24hrs and continued strong for 6 days. I set my jackets for 28C but the temperature never rose above 27C.
After 15 days, 9.4 Plato @ 22C and signs of fermentation practically stopped. I repitched with WLP001 and recirculated the tank through the racking port. Temp increased to 24C and signs of slow fermentation were evident.
That was almost 2 weeks ago (total 1 month in fermenter) and the gravity is still only 7.2 Plato and now @ 23C. That's only 64% attenuation..!
The beer actually tastes pretty good, but is too sweet. I made a 5% Belgian Blonde with this yeast from the lab pitch and pitched the Golden from that batch about 2 days after it reached terminal gravity with 86% att.
The curious thing is that I also gave a friend 5 gals of of the same yeasted wort at the end of brew day and it fermented out completely.
Any advice is greatly appreciated!
I have a Belgian Golden Strong Ale fermenting miserably slow and I'm trying to get it to ferment out.
O.G. 20.2 Plato, pitched 18.6 million cells/ml of WLP570 on 7/11/09 with 98% viability. Oxygenated heavier than normal and fermentation started within 24hrs and continued strong for 6 days. I set my jackets for 28C but the temperature never rose above 27C.
After 15 days, 9.4 Plato @ 22C and signs of fermentation practically stopped. I repitched with WLP001 and recirculated the tank through the racking port. Temp increased to 24C and signs of slow fermentation were evident.
That was almost 2 weeks ago (total 1 month in fermenter) and the gravity is still only 7.2 Plato and now @ 23C. That's only 64% attenuation..!
The beer actually tastes pretty good, but is too sweet. I made a 5% Belgian Blonde with this yeast from the lab pitch and pitched the Golden from that batch about 2 days after it reached terminal gravity with 86% att.
The curious thing is that I also gave a friend 5 gals of of the same yeasted wort at the end of brew day and it fermented out completely.
Any advice is greatly appreciated!
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