Thwaites yeast finished at 1.016

[Sunter0100]

Just brewed a mosaic smash with Thwaites yeast cultured from a bottle of nutty black.

OG was 1.044 and was expecting an FG of around 1.013. It has actually finished at 1.016-1.017. The mash was started at 67 degrees and dropped to 65 degrees over the 90 mins.

I have roused the yeast and kept it at a constant 18 degrees throughout fermentation. No change has occurred after the rousing.

The beer out of the fermenter tastes and smells good.

I have never had a beer finish so high. Is this the Thwaites yeast or have I done something wrong?

[Dave S]

I've not used Thwaites' yeast, but some yeasts do tend to finish high. Windsor is a prime example. One way to try to get them to attenuate further would be to mash on the low side - 64-65C. Another is to up the grain bill for a target ABV to account for the residual sweetness.

[Matt12398]

That's not a strange finishing point for an English yeast strain. If it tastes good there's nothing to worry about. Just check the FG is constant then you're away.