High OG, Yeast Stops Short

[iRikal]

Hello all brewers...

Looking for some insight... I think I already know the answer but... no harm in checking.

I have this recipe I make (3rd time already in my 18 months brewer career) that is pretty high at 1.082. I'm aiming 1.016 for FG but... I seem to always fall short. Last time I brew, yeast stopped it's magic at 1.028, before 1.030 and my 1st time, 1 was able to squeeze 1.025... So, obviously, that beer is a bit too sweet.

I use Wyeast Trappist HG (1 smack pack for 5Gal) which is good up to 12% Alc/Vol but even around 7-8% It struggles. My fermentation temp is steady at around 22C (or 72F). The start is very active and when I transfer in my carboy after 5 days, it chugs along for around 15 more days before just quitting on me.

I'm starting to think I may need a starter to give my yeast some legroom... Any other things I should consider?

Thanks for your input.

-iRikal

 

[bilhelm96]

You definitely need a starter with that high of an OG. I use TrappistHG in many of my beers and get in the 80s for attenuation. My last batch started at 1.084 and finished at 1.015 with a 68F fermentation temp, but I pitched from a 3.4L starter that sat on a stir plate for two days. Also make sure you oxygenate the wort really well.

What do you mean by:

The start is very active and when I transfer in my carboy after 5 days,

If you are only going 5 days in primary, then racking into secondary I would also suggest that you give the beer more time before racking. For the beer mentioned above I did 17 days in primary, cold crashed for three days and then went into the keg.

 

[Ozarks Mountain Brewery]

my rule I go by is
over 1045, 2 yeast needed or a good 24 hour 1L starter,
over 1060, 3 yeast or a good 2L starter,
over 1085, 4 yeast or a good 3L starter with 2

also theres a good calculator here to give a better ratio to your brew

 

[iRikal]

Thanks for the answers. It is pretty much what I had expected... Starters will be a must.

My brew store keeps telling me that I don't really need them but my batches are always stopping short... I tend to brew into the very high gravity stuff...

I'll definitely take the advice about staying in the primary longer. I was told when I started that once the krausen has collapsed, it was time to move to the carboy but... I see that this also will penalize my yeast by removing a lot of it from the brew.

Again, thanks for the great advice.

-iRikal