NBS Classic Ale Yeast

[DuncR]

Recently brewed with this yeast (IPA, OG 1.055) and after 10 days the fermentation is not budging below 1.021. Has anyone else had similar behaviours with this yeast?

 

[Stan's Brew]

What are the characteristics of the yeast? Apparent attenuation and pitch rate?

 

[DuncR]

Getting technical now
12g in 23L, attenuation 66-74%

 

[Stan's Brew]

The Apparent attenutation is 61% AA=(OG-FG)/OG

So it hasn't met the standard of the yeast for some reason, assume it was in date and the recommendation is that 12g in 23L of 1.055 is also within this yeasts specification (I usually see a higher pitch rate above 1.060 wort being quoted for some yeasts, so shouldn't be a problem), so it could be an underpitch or a problem with the yeast or fermenting conditions. I've not used this yeast myself. Did you aerate the wort, use yeast nutrient?

 

[MrRook]

What wss your recipe?

 

[DuncR]

Fermenting temperature kept at a steady mid range for the yeast.
Could be lack of aeration and no additional yeast nutrient added but been ok in the past (admittedly not used this yeast before.
Decided to keg/bottle and hope for the best and learn for futures.

Recipe:
MO 4.4kg
Vienna 0.5kg
Crystal 100 0.5kg

Cascade (bittering and aroma)
15g orange peel, 5g coriander
Water additions as per Grainfather app recommendations

Cheers

 

[Northern_Brewer]

Sounds very Windsor-like....

Give it a good rouse, see if that helps it.

 

[Clint]

I'd also put it up a couple of degrees.

 

[DuncR]

I'd also put it up a couple of degrees.

Near top of the range as per the tech spec for the given yeast?

 

[Clint]

What you got it at?

 

[Griff097]

Used Nbs loads as I think MM often supply it in kits, not had a problem.

 

[DuncR]

What you got it at?

It was at 19C before being kegged to make room for next brew