Topics Topics Help/Instructions Help Edit Profile Profile Member List Register  
Search Last 1 | 3 | 7 Days Search Search Tree View Tree View  

Visit The Brewery's sponsor!
Brews & Views Bulletin Board Service * Brews and Views Archive 2010 * Archive through September 10, 2010 * Wyeast 1214 < Previous Next >

  Thread Last Poster Posts Pages Last Post
  ClosedClosed: New threads not accepted on this page        

Author Message
 

Jeff Stein
New Member
Username: Steinie

Post Number: 1
Registered: 07-2010
Posted From: 71.230.45.202
Posted on Friday, July 23, 2010 - 08:23 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

So, I've been visiting and reading this board for so many years now, I cannot remember. This is probably my first time actually posting a question. I guess I really should participate more, given the amoung of brewing knowledge, plus a few laughs, I've experienced over that time. So as they say, first time, long time.

I've tried searching archives, but cannot find anything that addresses my question.

Currently fermenting a Saison. 10g AG batch, fermenting 5g in a 7g conical, 5g in a glass carboy. Pitched 1000mL WY1214 in the conical, 1000mL WY3724 in glass. OG 1.074, temp in each ~71F. Conical with 1214 is at 1.040, glass with 3724 at 1.010. The only thing I really did differently was removing the trub and yeast from the conical, the stuff on glass was still on the yeast cake.

I am assuming it is something to do with the 1214 as Wyeast's website says it tends to stick at 1.035. I don't recall having this issue with this yeast before. If that is all it is, how long is typical for this yeast to get through? Targeting 1.004 for FG.