WY1968 for high gravity brew?

Discussion in 'Homebrewing' started by InVinoVeritas, Jan 2, 2016.

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  1. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    Yesterday I brewed my biggest beer to date, a holiday beer for next year. I took what proved to be a conservative guess at what my efficiency impact would be and ended up with 1.110.

    I pitched WY1968 doing all that I could to ensure yeast "happiness." With the big starter, oxygenatation, nutrients, and wort chilled to match pitch temp, it took off with no lag; it started CO2 production literally as I added the yeast. Then I oxygenated a second time 6.5hr later.

    Details regarding sugar structure, I mashed at 148 deg F and grain bill was 91.5% base, most of which is Maris Otter, and remaining 8.5% is crystal.

    My original plan, with an OG target of 1.096 was to kick off with WY1968, then 3 days later pitch WY1056 and add a lbs of candi sugar for fresh fermentables.

    I'd like to see FG in the mid 1.020s. Wyeast spec WY1968 as 9% alcohol tolerance. Has anyone seen what it will truly do with proper treatment as I mentioned above? Shall I stay with plan to pitch a backup strain either, WY1056 or something else (this could finish past its alcohol tolerance as well), with or without the addition of candi?
     
    #1 InVinoVeritas, Jan 2, 2016
    Last edited: Jan 2, 2016
  2. Scumbag81

    Scumbag81 Initiate (0) Sep 10, 2014 California
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    I've got 1968 to go up to 14% with no issues, by pitching the adequate amount of yeast with nutrients, oxygenating at pitching and 24 hours.
     
    #2 Scumbag81, Jan 2, 2016
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  3. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    @Scumbag81 thanks for the feedback. I would rather not add another strain. However, I will to avoid the greater risk of an under attenuated syrup mess if need be. Think I'll run with starting a WY1056 starter and take a reading Monday night. If still a pretty high gravity, pitch WY1056 and if not let it ride.
     
    #3 InVinoVeritas, Jan 2, 2016
  4. ryane

    ryane Initiate (0) Nov 21, 2007 Washington

    Make sure and give it a few swirls because of how much 1968 like to drop out
     
    #4 ryane, Jan 2, 2016
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  5. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    It's too late now, but Morebeer has an exclusive blend of the two yeasts you mention. WLP200
     
    #5 Brew_Betty, Jan 2, 2016
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  6. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    Slick @Brew_Betty, thanks for the heads up; great for future reference. Too bad it's a Morebeer exclusive, I'm very lucky to be live a little over a mile from Northern Brewer.
     
    #6 InVinoVeritas, Jan 2, 2016
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  7. ChrisMyhre

    ChrisMyhre Initiate (0) Sep 15, 2013 Massachusetts

    Anecdotally it should be fine on it's own. I'm just about to use 1968 for something in the vein of a Marshall Zhukov/ Hunnapu. I will use yeast nutrient and a double dose of O2 in addition to a very healthy pitch(used it for a sub 5% oatmeal stout an am pitching on mot of the yeast cake).
     
    #7 ChrisMyhre, Jan 3, 2016
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  8. NiceFly

    NiceFly Initiate (0) Dec 22, 2011 Tajikistan

    I have had 1968 finish up to 11+% ABV when treated right. Sounds like you treated it right. I do not have O2 but I would pour from the fermenter into my kettle and back the next morning for oxygenation which I thought was important for getting it to finish.

    I usually fermented around 68F for 2 days then let it rise to 70-72F after that. I think you will be fine with 1968 alone getting to FG mid 20s.
    Good luck!
     
    #8 NiceFly, Jan 3, 2016
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