experimental brew

Comment by Mike Neilson on May 12, 2009 at 7:31pm

Cool Sounds like what im doing but 1.090, 20L, Trappist Yeast and Brett!! Good Luck Man!!! post your findings with it I would love to know how it goes!!

Comment by Dai on May 12, 2009 at 8:00pm

Yeah, I am a bit worried about it, to tell the truth. I got such low attenuation on the yeast: like OG 1.051, FG 1.030!! This yeast had been in the fridge for over six months, so this could be the problem :).

Comment by Mike Neilson on May 12, 2009 at 8:11pm

Ouch!! Yeah it may have got lazy!! but was that on the last gen or this gen and pitched into this porter?

Comment by Dai on May 12, 2009 at 8:27pm

It was 3rd geneneration- at least 6mths between 2nd and 3rd generations! (not a big belguim brewer) Made a 150mL starter to grow the culture. Because it was such a small starter, I did not have enough to take a gravity reading but thought it was okay as it was bubbling away. Acutally, after pitching it was bubbling away like crazy, so thoughtt things would be fine. Guess I was wrong; hence the 'experimental' aspect of it!!

Comment by Mike Neilson on May 13, 2009 at 3:37pm

Yeah could be a factor but, so can a shit load of other reason why it only attenuated to 1.030, it could be your recipe, mash temp, oxygen levels, under pitching, fermentation temps and so on and so on!! If it under attenuates this time and you pitched the correct amount of yeast, I wouldnt try it again just bin it!!

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