Beer Forum

On Sunday, brewed an Amer. Amber, my OG was 1.064, and I used a 1000mL starter, with one vial of WLP007 (Dry English) since my LHBS was out of Cal. Ale. Now, I know that this particular yeast doesn't attenuate as fully as, say, an American strain, and this was my first starter. Krausen started about 6 hours after pitching. This morning, I took a reading and it was at 1.012! Now, is this possible? Also, last night, I was concerned about how the krausen only seemed to last about 12 hrs, and then went away, so I pitched another vial of WLP007, in a bit of a panic. So now the gravity is 1.012, and there is still some action (about every 5 seconds) in the airlock? What happens from here?

Thank you in advance for any advice you can offer!

you corrected for temperature, right?

Wort temp. has been between 65-70F.

I have used the strain about 4 times now. WLP 007... License to Kill. clears really well, awesome strain especialy when using a starter.
I have had kruasen rise and then drop 48 hours after pitching this yeast and acyivity stopped after 96 hours.
But I would still keep it on for a full week before racking just to make sure.
Good job soldier.

WLP 007 can attenuate as high as 80%, so you're not too far out of parameters. Fast fermentation, but you'll probably be fine. Just leave it alone for a while. Airlock activity can just be a sign of the beer off-gassing co2, and doesn't necessarily mean it's still fermenting strong. I'd generally rather have an overattenuated beer than an underattenuated one... relax.

Thanks Stumblemonk. I've heard of it attenuating that fast before, but was surprised because of the ferm. temp. What will happen with the vial I pitched last night? Should that just drop out? since it's fully attenuated?

The second vial of yeast added will drop out especially if the first yeast feasted on all the available sugars. Sounds like you will have a delicious amber to drink soon. Are you dry-hopping it?

brewinhard wrote:The second vial of yeast added will drop out especially if the first yeast feasted on all the available sugars. Sounds like you will have a delicious amber to drink soon. Are you dry-hopping it?

I may dry-hop it with 1oz. of Perle.