After around 30 hours or so I raised the temp to 20.5 and then another 12 hours later to 21.5 and finally 12 hours later to 22.5. I had a look tonight and not seeing much activity if any at all from the blowoff into the jug of Starsan. This doesn't concern me too much though. Currently I am reading 1.020 which is still a bit high but I appreciate I am only 5 days in.
What I was wondering is if anyone has experience of the yeast and if the attenuation 70-75% range? I will give it as much time as needed and have upped the temperature to 25c to finish which is the upper range. Just looking to see if I am more likely to look out for 1.015 as opposed to 1.012?
The factsheet for this yeast is below.
A traditional, top-fermenting yeast that has a good balance between fruity esters, and warming spice phenolics. The yeast will leave some sweetness, and will drop bright if left long enough.
STRAIN CLASSIFICATION: Saccharomyces cerevisiae RECOMMENDED TEMPERATURE RANGE: 64 - 77°F (18 - 25°C) PERFORMANCE CHARACTERISTICS: (5- high, 1- low) ATTENUATION: (70 - 75%)
FLOCCULATION RATE: 2
VIABLE YEAST CELLS: >5 x 109 cells per gram DRY WEIGHT: 93 – 96%
WILD YEAST: <1 per 106 cells
TOTAL BACTERIA: <1 per 106 cells
GMO STATUS: GMO Free
Belgian Wit yeast presents a very light spice with a hint of bubble-gum character, this yeast works exceptionally well with botanics.
This yeast has a slightly suppressed Belgian character presenting as phenolic and dry, fruity and very complex character. The mouthfeel is smooth, light, dry and crisp.
HIGHER ALCOHOL BEERS:
With a medium attenuation this strain will struggle with extremely high alcohol beers and may become stressed.