In May I brewed the following beer:
- 81% Pale 2 row malt
- 16% Brown malt
- 3% Black malt
Single step mash at 73C.
With 290g of hops for a total of 103 IBUs.
The OG was 1.077 and it went into primary fermentation at around 18C on 9th May. With an old vial (around 1 year after the best used date) of WLP007 Dry English Ale (I made 2x 1.5l starters for it).
So on the 16th May i checked again and it dropped to 1.036, waited and on the 5th June it still was at 1.036 (figured the fermentation was finished?) so I racked into the secondary and added 50g of Burbon soaked oak chips.
On the 27th of June I racked it of the oak chips as the beer already had a heavy tanninic/woody/unpleasant note.
As I didn't have any space in the cellar I moved it into the flat and stood there (no bottles for filling) at around 23C.
And then the fermentation started again. The airlock got activity and by the 9th of September dropped down to 1.009.
Now 9th of October it went down to 1.006 and activity is still present.
So I was wondering what happened? It is a very attenuative yeast but down to 1.004 should not happen especially with the high mash temperature.
So possibly contamination with a wild yeast? The beer is at the moment quite hash, but at that IBU and alcohol content with not much sugar left it is no wonder.
I thought about waiting for the residual fermentation to stop and then adding lactose to get some sweetness back in?