Wyeast 1968 for imperial stout?

Discussion in 'Homebrewing' started by nniicckkww, Oct 25, 2012.

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  1. nniicckkww

    nniicckkww Aspirant (242) Dec 25, 2005 Florida

    The title says it all, except that I plan to pitch onto a yeast cake of 1968 from an English bitter I just brewed. I hae enjoyed this yeast's character. The stout will be around 10%abv. Any thoughts? I plan on mashing in the 148-149F range. Some concerns about alcohol tolerance, diacetyl, and possible yeast crap out.

    Thanks!
     
  2. NiceFly

    NiceFly Aspirant (275) Dec 22, 2011 Tajikistan

    I have brewed RIS up to 11% with WY1968.
    The key is to mash low and have plenty of yeast, which you seem to have covered.
     
  3. telejunkie

    telejunkie Disciple (311) Sep 14, 2007 Vermont

    nicefly, do you get decent attenuation with this strain? 68-71% just doesn't scream RIS material? This is enough to scare me: "Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish."
    Source
     
  4. NiceFly

    NiceFly Aspirant (275) Dec 22, 2011 Tajikistan

    I mash low, and longer, to help it out. I usually get 75% attenuation for the RIS so I go from OG 1.100 to FG 1.025. That may be a higher final gravity than most people like, but I like it.

    I do think your fears are warranted and there may be better performing yeasts out there but with enough yeast and pitching low it works.

    I also use 1968 in Pale Ales and IPAs, all pale ale malt or 80/20 pale ale/munich and can get 80% attenuation by mashing low and long.
     
  5. NiceFly

    NiceFly Aspirant (275) Dec 22, 2011 Tajikistan

    I just looked through some notes. Alot of my IPAs have had 10% sugar lately, but I have attenuations anywhere from 80-85% to 90% on an OG 50 pale ale with WY1968. These are all mashed at 148F.

    The 11% RIS I ended up with better efficency than expected. Something to do with a lack of grain absorbtion or who the hell knows what but I had to boil longer to get down to volume. OG112 FG27 for a 75.8% attenuation. Worth noting that I make stirplate starters and I did a homebrew yorkshire square thing at 18 hours where I pour from one fermenter to the other to get some "airation".

    I think that covers it.
     
  6. nniicckkww

    nniicckkww Aspirant (242) Dec 25, 2005 Florida

    Very interesting. I think 75% attenuation for an 11% abv RIS is near perfect. I'm thinking the yeast cake will eat this beer fast. Will post my results. Cheers!
     
  7. JebediahScooter

    JebediahScooter Initiate (0) Sep 5, 2010 Vermont

    1968 floccs really quickly, so I've found that it benefits from jostling the carboy a bit after a couple of days. Might be good to do a few times on a big beer.
     
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