I pushed the envelope for the low end of the temp range for this strain. Pitched at 60F. OG 1052. Brown Porter. Expected a slight rise from active fermentation. I used a starter from a fresh pack and O2 in the wort before pitch. I put the bucket in the cold side of the room where ambient was 60ish. This has never been a problem before. Fermentation started actively as expected. After 9 days it was “stuck” at 1022 and was at 59F. I was fully expecting it to be done. I moved it to a warmer spot. Expected it to drop a few more points. Checked today after another 10 days. Beer is at 66F, but still at 1022. Beer is clear, but still has a good layer of yeast on top that hasn’t fallen yet.
I had great results when I did this beer last year at 64 degrees. I thought for sure this one would rise to 64 from activity. Only a 4 degree difference obviously makes a big difference for this strain. Recommended temp range is 66-74. The beer I made last year at 64 was the silver medal winner at NHC and qualified for MCAB at the UMMO. This rebrew is for MCAB next month. Arrgghhh…
I try not to get too caught up in numbers. Just take good notes and repeat my process as closely as possible. Every time I’ve used this strain (at least 4 times) I’ve gotten 64-68% apparent attenuation. Right now this beer is at 57%. I’m good with 64%, even though that is lower than the expected range (72-77%) because my experience tells me that’s what I get on my system and my beers are good.
Long explanation for my current issue. Any thoughts would be appreciated as always!
UPDATE: It occured to me I am using a brand new hydrometer. So I decided to test it in water. Guess what? It’s about 4 points off!! So I’m going with 1018 as my actual FG. That gets me my 64% aa. I’m good with that.