WLP 833 Bock attenuation?

[BeaverBarber]

Has anyone got any experience with this yeast? I used it in a Rogue Dead Guy Ale clone because it was too cold to use ale yeast. It was a well-oxygenated repitch from another batch. Mash temp was 149. Fermented @ 55 for 10 days. OG was 1.070. FG is 1.024, and it's been that way for a week. I've swirled the fermentor and added a starter of WLP 029 at 68 degrees to try to get that extra 4-6 points because I want something close to Dead Guy. It's still 1.024 and very much like a traditional bock. I imagine that it's just the way that the yeast works to create bock beers, but I thought mashing lower would get a drier beer and it didn't. As a side note, I checked the Ayinger site for their fermentation numbers, and theirs were similar; Celebrator 18.5 plato 6.7% ABV...so that's 1.074 to 1.023. Does anyone get different attenuation with WLP 833 yeast? I couldn't use WLP 830 because my LHBS didn't have it.

[BrewerJ]

Thats around 66% attenuation which seems a little bit low for that yeast. The first thing i would check is make sure your thermometer is calibrated. Secondly Rogue designs all of their beers around pacman yeast which is very agressive. You might need to back off on the xtal malts if you are going to use a less attenuative yeast. I don't think its a yeast issue but a mashing or recipe error.

[BeaverBarber]

Thats around 66% attenuation which seems a little bit low for that yeast. The first thing i would check is make sure your thermometer is calibrated. Secondly Rogue designs all of their beers around pacman yeast which is very agressive. You might need to back off on the xtal malts if you are going to use a less attenuative yeast. I don't think its a yeast issue but a mashing or recipe error.

Agreed.

My beer tastes nothing like Dead Guy Ale. I'll blame it on oxidation on the part of commercial product. I wouldn't change the recipe because it was given by John Maier himself. So I guess it's cloned.

[BrewerJ]

Well grain bill might be cloned but you are using the wrong yeast. Yeast makes 50% of the beer IMO. So you are only 50% right, listen to the can you brew it and you will understand how important yeast strain is. All that matters is do you enjoy the beer you brewed? Drink it and make it better next time.

[Ozwald]

My beer tastes nothing like Dead Guy Ale. I'll blame it on oxidation on the part of commercial product. I wouldn't change the recipe because it was given by John Maier himself. So I guess it's cloned.

Sounds to me like the recipe is cloned. Can't say much beyond that.

[12stones]

My beer tastes nothing like Dead Guy Ale. I'll blame it on oxidation on the part of commercial product. I wouldn't change the recipe because it was given by John Maier himself. So I guess it's cloned.

Sounds to me like the recipe is cloned. Can't say much beyond that.

I'd say that the grain bill was cloned. But I'm a very specific asshole, so take it for what it is.

[Ozwald]

My beer tastes nothing like Dead Guy Ale. I'll blame it on oxidation on the part of commercial product. I wouldn't change the recipe because it was given by John Maier himself. So I guess it's cloned.

Sounds to me like the recipe is cloned. Can't say much beyond that.

I'd say that the grain bill was cloned. But I'm a very specific asshole, so take it for what it is.

I see your specific asshole-ness and raise you OCD brewing techniques.

I still say the recipe is cloned. Never said that it was followed.

[BeaverBarber]

Well grain bill might be cloned but you are using the wrong yeast. Yeast makes 50% of the beer IMO. So you are only 50% right, listen to the can you brew it and you will understand how important yeast strain is. All that matters is do you enjoy the beer you brewed? Drink it and make it better next time.

Yeah, I know Pacman is the real character of any Rogue Ale, and I never expected my beer to taste anything like Dead Guy. I was just having a little fun at the expense of Can You Brew It?