Wyeast 1450 holding at 1.017 after 4wks

[system]

Made DC’s Rye IPA and fermented a 10g batch with a 1g starter of 1450. Fermented at 65* for three weeks and it didn’t appear to be moving from 1.017. So, I warmed it up to 70* a few days ago and it still isn’t budging. I’m guessing it’s done, but when I cold crash the hydrometer sample there’s a lot of yeast that falls out of suspension. If I were kegging I wouldn’t bat an eye, but I’m bottling this batch so I’m a bit gun shy of bottling too early.

I’m thinking it’s time to dry hop, give it 7 days, then bottle.

Any advice?

Before you ask, I have no idea what OG was because I forgot to take a hydrometer reading but the runoff was pretty tasty 

[fejjgw (Jeff M)]

If you get no movement for a solid week you are probably done:)

Cheers,
Jeff

[majorvices]

Make sure you calibrate your hydrometer in tap (or better yet distilled) and check to see that it reads 1.000. Most of mine are off from 2-6 points.

[system]

I used two different hydrometers and they both read very close to the same, however I just calibrated as you suggested only to discover they both read 2-3pts high.

Sounds like she’s done. Thanks for the quick responses.

[jonhughey_att.net (HoosierBrew)]

I bet you’re done.  The recipe in the wiki here shows an OG of 1.085, finishing @ 1.015 which is attenuation of ~ 81%.  Assuming you used that recipe and were at or near the stated OG, and finished @ 1.017 then you’re pretty much there. +1 to calibrating your hydrometer.

[pinnah]

I may be the odd man out here, but I regularly get around 75% attenuation with this yeast.

[denny]

I bet you’re done.  The recipe in the wiki here shows an OG of 1.085, finishing @ 1.015 which is attenuation of ~ 81%.  Assuming you used that recipe and were at or near the stated OG, and finished @ 1.017 then you’re pretty much there. +1 to calibrating your hydrometer.

Wow. 1.085?  Really?  I’d better go look into that.  Should be 1.073.  Usually finishes around 1.013.

ETA:  you must be looking at a different recipe.  I just checked and the Rye IPA is listed with a 1.074 OG.

[jonhughey_att.net (HoosierBrew)]

@denny

I bet you’re done.  The recipe in the wiki here shows an OG of 1.085, finishing @ 1.015 which is attenuation of ~ 81%.  Assuming you used that recipe and were at or near the stated OG, and finished @ 1.017 then you’re pretty much there. +1 to calibrating your hydrometer.

Wow. 1.085?  Really?  I’d better go look into that.  Should be 1.073.  Usually finishes around 1.013.

ETA:  you must be looking at a different recipe.  I just checked and the Rye IPA is listed with a 1.074 OG.

This was the one I found Denny:

http://wiki.homebrewersassociation.org/Wry-Smile-Rye-IPA

[denny]

@denny

I bet you’re done.  The recipe in the wiki here shows an OG of 1.085, finishing @ 1.015 which is attenuation of ~ 81%.  Assuming you used that recipe and were at or near the stated OG, and finished @ 1.017 then you’re pretty much there. +1 to calibrating your hydrometer.

Wow. 1.085?  Really?  I’d better go look into that.  Should be 1.073.  Usually finishes around 1.013.

ETA:  you must be looking at a different recipe.  I just checked and the Rye IPA is listed with a 1.074 OG.

This was the one I found Denny:

Site Not Found

Thanks for the heads up!  That’s the version John Maier and I brewed for NHC 2012.  The link I posted is the correct “homebrew” version.

OK, correction and clarification has been made

[jonhughey_att.net (HoosierBrew)]

Cool.  I just assumed over time you tweaked it a bit. But it’s mighty damn good regardless !