I haven't been following this thread that closely, but from what I can
discern from previous posts, you started out with an O.G of 1.058 and
now you're at 1.012 after 6 days. I have no experience with dried yeast
but I have used the Wyeast 1056 on at least two dozen occasions. It is
my yeast of choice for high gravity barleywines, IPA's etc. where I'm
not concerned with the flavor added by the yeast, but where voracity
and attenuation are desired.
If memory serves me (wow, that sounds like the beginning of Iron Chefs)
the 1056 is listed as having 77-78% attenuation which would put your TG
of 1.012 right on. Six days is not extraordinary -- actually more
ordinary. I've had beers ferment out to within a point of TG within a
couple of days.
Cheers and happy brewing!
Generally I would rack, not so much because your going to ferment out
too much more, but you can get a little settling and clarity without
having your beer sit on a big yeast and protein cake. However there is
wisdom to not racking -- the less transferring, the less chance of
oxidation and/or spoilage.
Even though it's not a hard and fast rule, I generally look for, and
get, 75% attenuation on average with the majority of my beers. For
instance, on your 1.082 beer I would have anticipated a TG of 1.020 or
a quarter of the OG.
There are several other factors that can cause your higher final
gravities. Are you using extract or doing all-grain? I quickly switched
to all-grain brewing some 10 years ago because the quality and
fermentability of the LME and DME available was low. Because of the
processing of both ME's they tended to have a great deal of
unfermentable sugars. This may be the case with your beers.
I believe that AleX had mentioned that good healthy starters are
paramount to great beers. Aside from switching to all-grain and
impeccable sanitation, I firmly believe that the pitching of huge
starters is the single most import factor in brewing great beers.
Please tell me how to unsubscribe from this list. I enjoy a good brew like the rest of you, but as I'm not a brewer, I don't need to constantly be baraged with all the finer points of the process. I thought that the whole point of this mailing list was to unite the microbrew community, not be a Q & A session for homebrewers. I appreciate the heads up about the brewery in Broad Ripple and will check it out the next time I'm there - but as for the rest of it, I'm out.
I would hate to see anyone leave the list when it seems that if it
weren't for the homebrewing discussions there would be little else
going on. A little input from everyone makes for much more spirited and
interesting interplay. I'm glad you found the Brugge post helpful; why
not kick in a comment about your favorite Belgian beer or brewery.
The model of this group is akin to the Chicago Beer Society's page;
that group seems to keep things going by allowing for "all things
beer". Although I admit to hitting the delete button quickly when they
start talking about their rib or chile competition.
I think AleX had a good bit of advice about opting out of the email
mode and just checking in on the Googlegroup. Although you may miss an
invitation for free beer when I'm conducting my focus groups prior to
opening my brewery/brew pub if you're not monitoring the emails. ;)
How about everyone contributes by answering the following: What is the
most interesting brew pub, brewery or great beer pub you have ever