I’m trying a partial-mash old ale started on April 29.
OG= 1.092
Pitched two packs (500 ml) of Wyeast Old Ale Blend 9097. Tthe blend contains some brettanomyces. It was in the basement at 65-degrees for the first two weeks and there was good activity. I racked to secondary on 5/13 and moved it upstairs to about 75-degrees. The gravity has not budged from 1.030 since I moved it to secondary. I anticipated the brett taking a longer time to work, but would have thought I should see something after three weeks in secondary. Anyone worked with this yeast blend or something like it? Definitely open to ideas.
I’ve brewed with it twice now, both times underpitched (one smack pack per 5 gallon 1080ish wort) and had no issues whatsoever. In fact I took a first with one batch, batch two is still aging.
Brett works very slowly. Be patient. According to Vinnie at Russian River. A 100% Brett fermentation will ferment to 1.020 in about 10 days. It will take a beer 8 weeks for the beer to drop to 1.010. So I would expect it to take months, not weeks for the beer to reach terminal gravity.
My last old ale that I made started at 1.080. I also used the Wyeast Old Ale Blend. I racked it to secondary after 2 month then let it sit another 2 months. It dropped to 1.013 when I finally decided to bottle it. I don’t remember. What the S.G. was after a couple of weeks in the primary. It may have been 1.020??? I did ferment warmer than you though. My ferment temp was 68 deg.F. I’m not sure if that would make a difference. I usually make a starter but since I did not write it down I’m not sure if I did this time or not. I guess all - in - all I would let it sit longer. As others have said… “Brett takes a long time to work”
Happy Brewing,
Brandon
what is the final gravity supposed to be?
1.030 might be about right for a 1.092 old ale