To keg or not to keg

Discussion in 'Homebrewing' started by Abk542, Sep 7, 2018.

  1. Abk542

    Abk542 Initiate (69) Sep 26, 2015 Michigan

    So I brewed a neipa that I've done before. Same recipe, 20# of grain, 8 oz of hops. The only difference was the use of imperial yeast's juice strain. Og 1.095 was supposed to finish at 1.020 but finished at 1.030. should I keg it up and cut the abv loss or give it time?
  2. NorCalKid

    NorCalKid Initiate (99) Jan 10, 2018 California

    A lot more questions than your question presented.

    But a quick run of your numbers, you were shooting for 78% atten. but hit 67%. What temp did you mash at? How long of a ferment? What temp did you ferment at?

    In my experience, the Juice/1318 strain has been the best for NEIPA.
    riptorn likes this.
  3. GreenKrusty101

    GreenKrusty101 Crusader (733) Dec 4, 2008 Nevada

    A 1.095 anything is going to require a metric shit-ton of 1318 or any yeast. How big a starter did you make and how fresh was the original?
  4. riptorn

    riptorn Initiate (106) Apr 26, 2018 North Carolina

    FWIW I had a 1.094 that bottomed out at 1.014 in no less than 18 days after co-pitching one pack each Belle Saison and BE-134, no starter.
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  5. Maestro0708

    Maestro0708 Aspirant (239) Feb 27, 2015 Kentucky

    Talk about a "super" saison
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  6. Abk542

    Abk542 Initiate (69) Sep 26, 2015 Michigan

    Mashed at 150 for 60 minutes and it's been fermenting for 3 weeks on Monday in the coldest room of the house (about 63 degrees). I used fast pitch for the starter one can plus another of water and let that chew on the imperial yeast on a stir plate for 2 days. The previous batch where I got the higher atten Used 1318. I expected better atten from the imperial yeast since they boast a 2 billion initial cell count. PS. Sorry for the ambiguous initial post the Homebrew was flowing last night. Cheers!
  7. PortLargo

    PortLargo Devotee (436) Oct 19, 2012 Florida

    You you have a couple of things working against you: Imperial Juice publishes an attenuation range of 72 - 76, so 1.020 was a little optimistic. Recommended ferm temp is 64 - 74 . . . you being at 63 probably cost you a few points. Also, you are pushing an ABV level of 10%, making high attenuation more difficult. It's still possible you under-pitched . . . what was the date of the packet? The 2 billions cells could easily be 1 billion if it was an older packet (which I find retailers have no trouble pushing to their customers).

    To try and knock off a few points I would raise temp to mid-70s for a couple of days, then rack to keg and leave it in the mid-70s (a week?). The little yeasties have probably gone dormant, but increasing temp and a rousing might perk them up a little bit. Also suggest you look into any of the good online yeast-pitch calculators for the future.
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  8. VikeMan

    VikeMan Meyvn (1,475) Jul 12, 2009 Pennsylvania

    I know you know, but for the benefit of future googlers, the boasted cell count would be 200 Billion (not 2 Billion).
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  9. Bryan12345

    Bryan12345 Devotee (497) Mar 17, 2016 Texas

    I’ve found that in brewing, more time is rarely bad. Less time is often worse.

    FWIW :slight_smile:
    GormBrewhouse likes this.
  10. GormBrewhouse

    GormBrewhouse Disciple (398) Jun 24, 2015 Vermont

  11. SFACRKnight

    SFACRKnight Meyvn (1,262) Jan 20, 2012 Colorado

    So, you essentially started with a one liter starter. A beer that big would take a 2l starter using 200g dme and two 1318 if it was my beer. Plus oxygen. And some yeast nutrient. So I'm going with underpitched.
    SABERG likes this.
  12. Bryan12345

    Bryan12345 Devotee (497) Mar 17, 2016 Texas

    Thanks Vermont :wink:
  13. GormBrewhouse

    GormBrewhouse Disciple (398) Jun 24, 2015 Vermont