Timothy Taylor Yeast

[SaintKel]

Has anyone got any experience with this yeast? Still got bubbles coming out of my blow off tube a week after pitching. It’s slowed down a lot but I’m usually done in 4 days. I held it at 19.5C for approx first 4 days until it started to slowdown and then it’s been at 22C since.

 

[Clint]

Leave it another week...

 

[SaintKel]

Leave it another week...

Oh yeah, always gets 2 and then go into a cold crash for the 3rd. Just the blowoff tube activity that as struck me as odd.

 

[Ben034]

Give it a rouse by giving the fermenter a little shake. I've used this least quite a lot and it's never been an issue getting to a reliable FG in a week or 10 days. Traditionally the yeast would be constantly roused in a Yorkshire square fermenter. I've never found the need for this to get it to finish but it can't hurt.

 

[SaintKel]

Give it a rouse by giving the fermenter a little shake. I've used this least quite a lot and it's never been an issue getting to a reliable FG in a week or 10 days. Traditionally the yeast would be constantly roused in a Yorkshire square fermenter. I've never found the need for this to get it to finish but it can't hurt.

Cheers Ben, it’s doing it’s thing based on refractometer readings and is getting there. It was still blowing this morning. I’m not used to yeast still showing activity after a week, is this what you have experienced also?

 

[terrym]

Just a thought that this yeast might be one of the group that is so top fermenting that basically it all migrates to the top leaving little in the fermenting beer and eventually the fermentation slows or stops. So you have to stir it back in to keep it going. That was my experience when I used a cultured 1698 yeast.

 

[Ben034]

Last use it was down to 1012 after 3 days (from 1047) and then FG 1011 (it was left 2 weeks but I assume was done on day 4 or 5). This was the Wyeast 1469. I pitched a large healthy starter so it took off quickly.

Also consider that the rise in temperature from 19 to 22 will have caused airlock activity as when temp rises, gas needs to escape through the airlock. It may have finished as you were expecting but still be bubbling due to this. Only way to be sure is to take a reading.

Edit - just noticed you said you were taking refractometer readings. If these are accurate and adjusted to account for alcohol, you may just have to wait it out.

 

[SaintKel]

Just a thought that this yeast might be one of the group that is so top fermenting that basically it all migrates to the top leaving little in the fermenting beer and eventually the fermentation slows or stops. So you have to stir it back in to keep it going. That was my experience when I used a cultured 1698 yeast.

Cheers Terry, it was still popping out the odd bubble this morning, will take a reading tonight.

 

[SaintKel]

Last use it was down to 1012 after 3 days (from 1047) and then FG 1011 (it was left 2 weeks but I assume was done on day 4 or 5). This was the Wyeast 1469. I pitched a large healthy starter so it took off quickly.

Also consider that the rise in temperature from 19 to 22 will have caused airlock activity as when temp rises, gas needs to escape through the airlock. It may have finished as you were expecting but still be bubbling due to this. Only way to be sure is to take a reading.

Edit - just noticed you said you were taking refractometer readings. If these are accurate and adjusted to account for alcohol, you may just have to wait it out.

Cheers Ben, I am using a refractometer with BeerSmith to hopefully give me something accurate for fermenting wort. It’s slowing down but it’s lasted nearly a week longer than I typically see from other yeasts.