Beer Forum

I brewed an IPA on July 4th that was split into two 5.5 gallon ferments. I pitched 2 vials each grown up in 1.4L starters on stir-plates and then decanted (target cells were 1.3X Mr. Malty calculator). OG 1.068. Mashed at 150-151F. The WLP001 is now at 1.012; the WLP051 is now at 1.028. I am not too concerned since I KNOW the 051 seems to take its own sweet time, but thought I'd throw this out on the boards to see what experience others have had with 051. I anticipate it'll ferment down to around 1.018 or less in another 2-3 weeks. The fermentation schedule has been 67F for 5-6 days then ~ 1 degree per day rise to 72F.

I've never had an ale fermentation take that long (13 days?) to get to FG. I hate to say it, but I think you need to get some active yeast in there ASAP.

I've only brewed with 051 one time before and it was slow to attenuate. I am unable to do anything until at least Friday. I suppose I'll order some yeast and plan to pitch an active healthy starter on Saturday. What strain should I consider pitching?

I'd just rack the 051 batch directly onto the 001 yeast cake.

That's a pretty good idea. I just dry-hopped the 001 batch in the primary though but the timing'd be about right since I plan to keg the 001 next Saturday.

I'll take some gravity readings when I am back in my basement at the end of the week and go from there.

I am not too worried. A week to see what happens will not change or hurt the beer. Plus, based upon the 001's performance, the wort is fermentable and the 051 should perform.

Lately my 001 fermentation have been at close to 13 days, with sluggish fermentations. But Iv'e been messing with temp's about 60f. I really like the taste profile of the 051, Maybe better than 001. It should finish out. When I ferment low in temp with 051 it takes some extra time as well. But it doesn't attenuate quite as much. To be expected though.

7/23/11
OG 1.068
WLP 001 - 1.010 85% apparent attenuation
WLP 051 - 1.016 77% apparent attenuation (still some light activity in air lock)

I am leaving the '51 6 more days, then racking and dry-hopping.

As for the WLP001 - I have Chinook and Cascade whole leaf hops. I am going to keg-hop 3-gallons in a corny. Any suggestions?