smollocks
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I know there's been a few stalled ferment threads lately due to the weather, but I'm looking for some advice from experienced Wyeast 1968 users. I've read the past threads & followed the advice but my FG is still a bit high.
I brewed Andrew's ESB, mashed at 67C, got 25L with OG 1.049 and pitched an active 1.2L starter. It maintained itself at 20C for the first few days, but then dropped to about 18C. This is what I've done since then:
Day 5: 1.021. Stirred with sanitised spoon, bumped to 20-22C.
Day 7: 1.020. Stirred with sanitised spoon, maintained at 20-22C.
Day 9: 1.020. Stirred with sanitised spoon, maintained at 20-22C.
Day 12: 1.019.
Day 13: 1.018. Racked to secondary to try and drop a few more points.
Day 14: 1.018.
Wyeast says I should get 67-71% attenuation. As I understand it, attenuation is a simple calculation of (OG-FG)/OG x 100%, giving me 31/49 x 100% = 63%.
Can someone advise me whether this is safe to bottle at this relatively high FG, or whether there's anything else worth doing to drop a few extra points. Cheers
I brewed Andrew's ESB, mashed at 67C, got 25L with OG 1.049 and pitched an active 1.2L starter. It maintained itself at 20C for the first few days, but then dropped to about 18C. This is what I've done since then:
Day 5: 1.021. Stirred with sanitised spoon, bumped to 20-22C.
Day 7: 1.020. Stirred with sanitised spoon, maintained at 20-22C.
Day 9: 1.020. Stirred with sanitised spoon, maintained at 20-22C.
Day 12: 1.019.
Day 13: 1.018. Racked to secondary to try and drop a few more points.
Day 14: 1.018.
Wyeast says I should get 67-71% attenuation. As I understand it, attenuation is a simple calculation of (OG-FG)/OG x 100%, giving me 31/49 x 100% = 63%.
Can someone advise me whether this is safe to bottle at this relatively high FG, or whether there's anything else worth doing to drop a few extra points. Cheers