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- Jan 26, 2022
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I brewed a Weizenbock 12 days ago. OG was 1.076, FG is supposed to be 1.019. The yeast is Wyeast 3068 and fermentation was furious the first few days. The gravity was at 1.029 after 36 hours. But it has only gotten to 1.026-27. I've raised the temperature to as high as 74 and shaken the fermenter, but not much has changed. It's not where it's supposed to be, but it's not crazy off, so I can live with it. But I haven't had this problem before. Any opinions?
I used two packs of 3068 and actually did a starter on one of them because I wasn't sure it was enough.
The recipe for 5.5 gallons:
8 lbs German wheat malt.
2 lbs German pilsner.
2.5 lbs Dark Munich.
1 lb Vienna.
1 lb Honey malt.
1 lb Dark crystal malt.
I use a Mash & Boil. Mashed for 90 minutes, boiled for 90 minutes -- that has worked on every other recipe I've done.
The only thing I can think of is that I overpitched. Would that have affected attenuation?
Can I expect an effect on taste if the gravity is off by .007?
I used two packs of 3068 and actually did a starter on one of them because I wasn't sure it was enough.
The recipe for 5.5 gallons:
8 lbs German wheat malt.
2 lbs German pilsner.
2.5 lbs Dark Munich.
1 lb Vienna.
1 lb Honey malt.
1 lb Dark crystal malt.
I use a Mash & Boil. Mashed for 90 minutes, boiled for 90 minutes -- that has worked on every other recipe I've done.
The only thing I can think of is that I overpitched. Would that have affected attenuation?
Can I expect an effect on taste if the gravity is off by .007?