We use this yeast strain for two beers. A Belgian Wit and a Tripel. It works great for our Wit the Tripel not so much. Our Tripel has become very popular which makes our issues occur a lot more often.
Our beer is around 19.5 Plato and we shoot for about 15 million cells/ml. Ferments great right up to 9-10 Plato then just stops. Malt bill is pretty straight forward with about 50 pounds of sugar in a 20 hl batch (1300 # of malt). We have tried adding the sugar 4-5 days into fermentation and it hasn't helped. It just sits and puts along dropping a tenth of a degree a day. We have now begun using our house ale yeast to finish it off. Makes repitching difficult which makes it even more expensive. Wyeast says the yeast is good up to 12% ABV and we come in around 9.4% ABV. We pitch around 68F and let it rise to 71-72F over the first few days. We add O2 the same way we do every other beer.
Thoughts? Anyone out there using this yeast and have similar issues or preferable solutions to similar issues? We are at the point where we are going to run some start batches to try and find another yeast.
Thanks,
Our beer is around 19.5 Plato and we shoot for about 15 million cells/ml. Ferments great right up to 9-10 Plato then just stops. Malt bill is pretty straight forward with about 50 pounds of sugar in a 20 hl batch (1300 # of malt). We have tried adding the sugar 4-5 days into fermentation and it hasn't helped. It just sits and puts along dropping a tenth of a degree a day. We have now begun using our house ale yeast to finish it off. Makes repitching difficult which makes it even more expensive. Wyeast says the yeast is good up to 12% ABV and we come in around 9.4% ABV. We pitch around 68F and let it rise to 71-72F over the first few days. We add O2 the same way we do every other beer.
Thoughts? Anyone out there using this yeast and have similar issues or preferable solutions to similar issues? We are at the point where we are going to run some start batches to try and find another yeast.
Thanks,
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