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Date: 30 Aug 2007 11:42:07
From: JS
Subject: WLP550 Belgian Yeast Very Slow
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Two weeks ago exactly I brewed my first Strong Belgian Golden Ale,
using this yeast and a 6 liter starter. The fermentation got off
smoothly with an OG of 1.076. I just checked the primary, and after
14 days it's still bubbling out the airlock at the rate of once every
5-6 seconds. IOW, it seems to be taking an unusually long time to
ferment out, but even stranger to me is that it hasn't seemed to have
slowed much. Anyone else with similar experience using this yeast, or
opinions as to why it's behaving like this? The wort temp, BTW, has
been in the mid-high 60sF the whole time.
John S.
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Date: 30 Aug 2007 21:35:51
From: DUNNGOOD
Subject: Re: WLP550 Belgian Yeast Very Slow
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On Aug 30, 11:10 am, dan <d...@nospam.net > wrote:
> JS wrote:
>
> The wort temp, BTW, has> been in the mid-high 60sF the whole time.
>
> > John S.
>
> This yeast likes to be warm. Like 75+ degrees warm. I fermented at 78
> or so, with no off flavors that I could detect. Apparently it can go up
> to 85 degrees or more. I let my fermentation drop to about 72 at one
> point and fermentation seemed to stop, so I warmed it up again.
>
> dan
Yes john is right on about the temp.75+. You might not get the full
yeast profile at your low temp but worst of all the yeast might poop
out leaving you with a over sweet beer.You should finish at around
1.012 or lower.To many beers don't reach there FG and have a syrup
sweet taste. There is a difference between a good malt taste and left
over sugar.One way to help this is to use a lower mash temp around
140-145 and a thiner water to grain ratio in the mash 1.5qt per
pound.Also a protien rest at 120 for 20-30 min will make more
fermentables and help to stop chill haze and finish with a lower FG.
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Date: 30 Aug 2007 09:10:57
From: dan
Subject: Re: WLP550 Belgian Yeast Very Slow
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JS wrote:
The wort temp, BTW, has
> been in the mid-high 60sF the whole time.
>
> John S.
>
This yeast likes to be warm. Like 75+ degrees warm. I fermented at 78
or so, with no off flavors that I could detect. Apparently it can go up
to 85 degrees or more. I let my fermentation drop to about 72 at one
point and fermentation seemed to stop, so I warmed it up again.
dan
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