So a little background.....I recently did a big mash for a blonde ale and did 3 separate boils. Grain bill was pretty simple....mostly 2-row with a touch of vienna, c-20 and c-pils. Mashed at 152 for 75 minutes and sparged to get 22.5 gallons. Did 3 separate boils using different hops, cooled to 65 and pitched yeast. One batch got a simple packet of US-05, the other two got some 6 week old re-harvested Conan yeast from a wheat ale. Fermented all 3 at 65 for 2-3 days and ramped temps up to 69 for another 10 days. Took a gravity reading over the weekend......the batch with US-05 went from 1.046 to 1.011 which was more or less what I was expecting. The two batches with Conan went from 1.046 to 1.015. I tasted a sample and there was definitely more residual sweetness than I wanted. I kegged the batch with US-05 and poured ~1/2 cup of leftover slurry into the higher FG batches to see if it would clean things up. It's now 3 days later and the gravity hasn't budged. Is it safe to assume that 1.015 is where this is ending up? Anyone have any ideas on how to get it a few points lower?
I would try raising the temp a bit and wait at least another week. Just wondering, what was the calculated FG for the beer in question?
calculated was 1.009....Conan usually eats through anything I throw at it but this may have been a cycle that was nearing it's end....just trying to figure out why the added slurry wouldn't drop down the FG anymore. the mash fermentability should've been the same across all 3 batches
Tired yeast? I recently had a big batch stall using wyeast 1388. After 8 weeks I threw in some Danstar Windsor dry yeast to finish the job.
