High FG -Guiness clone - liquid yeast

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cnelsonplumber

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This was my first go at a stout also the first time using liquid yeast and the results are not as I expected.

The recipe is from GW and for a guiness clone, using quality fresh ingredients and liquid yeast from Rob.

All went well with the mash giving an OG of 1044 which was a single point above the expected. I did loose 2 Ltrs of wort as my home made plate chiller started leaking during transfer. This gave me 21 ltrs into the FV instead of the predicted 23, so not a disaster. Aeration into the FV was very good using a modified fire sprinkler head.

I raised a starter using a stir plate, DME and boiled water to 1040 and cultivated the White labs stout yeast (004) for 36 hours. This is my normal practice and has always been with previous dry yeasts, although I rehydrate these first.

Primary fermentation tooking place in my temp controlled fridge at a constant 18.5C. Initially it went off like a rocket and after 3 or 4 days was down to 1017, this is where it has stayed for an additional 7days to date. I did give it a good shake a couple of days ago to try and achieve my target FG of around 1012, but this doesn't seen to have made any difference.

Question is does 1017 sound to high to bottle.
 
Wow. By all accounts you did everything spot on. Good healthy yeast via starter. Nice constant temp.

As a last resort, you could always pitch some dry Notty or S04 into it and see what happens. But if it's done, it's done. Extract beers do tend to finish higher than AG but I would have expected nearer to .012 like you said.

Baz
 
well if its done its done-which liquid yeast did you use because some really dont attenuate while others really chew through the sugars
 
WLP004 attenuation is 69-74% (whatever that means) according to The Malt Miller website.

Have you tried gently stiring and raising the temperature a tad?
 
What was your mash temp? that could account for it. I usually find most my brews end up at 1015, so you are not far off.

:thumb:
 
Thanks for all the advice, I have notched the temp up to 19.5C and given it another stir. Well, however out ends up, it is going into bottles on Saturday as I need the FV for the next brew.
Hope I don't end up with sweet flat stout, but if I do, Im sure it wil be drinkable.
I mashed at 66 C for 90 mins with a HERMS do no change in temp over the 90 mins.
 
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