Brewed a PA last Friday using Wyeast 1968 London ESB and fermentation has stalled/stopped. All indications of fermentation had ceased by Monday morning. Beersmith calculated the OG to be 1.053 and FG at 1.013. After the wort cooled I used a hydrometer and got 1.058 for an OG and currently the SG is 1.020. Wyeast states 1968 attenuates at 67-71% I got 65%. I’ve used the yeast before without a problem getting 69&70% attenuation. In an effort to rouse the yeast I removed the collection ball from the fast ferment gave it a few gentle swirls and dumped it back into the wort. That effort did not change a thing.
I guess I’m down to two choices. Let it ride as is, bottle it in a week or two and hope it’s not too sweet or pitch a pack Nottingham (it’s on hand) to hopefully bring down the SG. If the Nottingham doesn’t start a new fermentation process will it just fall out of suspension without affecting the taste of the beer?
The following is the recipe info.
Pale malt 45.9%
Munich 26.2%
Maris Otter 17.5%
C80 4.4%
Acid Malt 1.7%
Sugar 4.4%
Mashed at 152….Pitched a 1 L starter into 68f wort...Fermented at 68-70f
I guess I’m down to two choices. Let it ride as is, bottle it in a week or two and hope it’s not too sweet or pitch a pack Nottingham (it’s on hand) to hopefully bring down the SG. If the Nottingham doesn’t start a new fermentation process will it just fall out of suspension without affecting the taste of the beer?
The following is the recipe info.
Pale malt 45.9%
Munich 26.2%
Maris Otter 17.5%
C80 4.4%
Acid Malt 1.7%
Sugar 4.4%
Mashed at 152….Pitched a 1 L starter into 68f wort...Fermented at 68-70f