Yeast giving up?

[Asalpaws]

Hi could I get a bit of advice. I accidentally made a silly stout with an OG of 1070, I pitched it with a 1 L starter culture of Wyeast 1335 British Ale II, the starter was prepared 3 days in advance and had some yeast nutrient with it.

The yeast was top cropped off another brew which was originally pitched with yeast from the pack.

It's been in the FV for 4 days, initially had a aggressive fermentation but in the last 24 hours the yeast has dropped out and no signs of fermentation. Checked the gravity today, it's at 1022. Giving alcohol of about 6.4%. I gave it a gentle stir and put the lid down.

The beer itself tastes great, evil, roasty and strong.

How much more can I expect from my abused yeast? Is it at the limit due to alcohol? Will it be able to carbonate or will I need to force carb?

Cheers!

 

[pittsy]

i would of thought the yeast will be fine as you made a starter which is what you should do with a high og (although the yeast will be no good to re use afterwards most likely) now even though its stopped at 1022 did you mash (is it ag ?) at a high temp (70c plus) meaning you had a lot of un fermentable sugars and if so its prob as low as its going to go (how many days has it been at this reading and at what temp have you fermented it at ?) to be honest 4 days ain't enough time whatever you may or may not have done i would just leave it for 7 more days and because its a high og you will need to condition it longer before at its best . You will be fine as regarding priming with sugar and the yeast etc

 

[graysalchemy]

I had a barley wine which was above 1080 it took a while to finish which i expected. I would have thought it would drop further. I have just finished a pale ale which started at 1065 and went down to 1010 no bother using us-05.

 

[Asalpaws]

I mashed at 66 degrees for 90 mins, however I panicked thinking I was going to miss my target FG so I chucked in 800 g of DME and boiled off 9 L from my wort volume. I will give it several more days, I guess the alcohol will tend to inhibit any infection. It's been fermenting at about 18 to 20 degrees.

Must say this is only my third AG and it tastes amazing, like Guinness on steroids!

Looks like the end of the road for my British Ale yeast! At least it died doing what it loved ; )

 

[Good Ed]

That yeast should give you 73-75% attenuation and is good for high ABV beers, you might get it down a bit more with time but if not I wouldn't worry too much.

It's probably down to not making a big enough starter, something that can not be stressed enough especially with big beers or lagers.

Mr Malty is very good http://www.mrmalty.com/yeast-tools.php use the yeast calculator to know what size of starter to make.

Looks a nice stout :