Fermentation Problems -Update

[MARMITE]

Further to previous posts viz Bottling Technique and P H ,I brewed another Pedigree on 9th Feb ,dropped it after 48 hours at 1028 and today it is at 1011-just the job.PS This was using a pedi yeast recovered from a previous brew.Obviously my 4.87 ph and over enthusiastic water treatment did not cause too much a problem,although I will still adjust it next time and try to hit ph 5.2.

[MARMITE]

Thanks for the reply Daab. Have I misunderstood you because I think I have dropped at exactly the point you are suggesting. ie -
1045 minus 1011 = 34 divded by 2 = 17.
1045 minus 17 = 1028.
Graham also suggests that if the final gravity is not known multiply the OG by .63, which also comes to 1028. I think my pedi yeast took a little longer than normal to get off its starting blocks. I thought I had plenty so I didn't make up a starter.

[MARMITE]

Thanks Daab. The reason I'm dropping is because the primary yeast head isn't that thick and I am having trouble skimming without removing too much of the yeast. I am also harvesting the yeast from the slurry and re-pitching into the next brew. My theory is that the dead cells and trub on the bottom of the primary will not be carried over after dropping and I am more likely to end up with a viable yeast. Perhaps you will tell me if my reasoning is incorrect.