General Category > Ask the Experts  Ask the Experts: Chris White
& Jamil Zainasheff  << < (2/3) > >>  Andrew from Maryland asks:
I used to aerate starters by intermittent shaking and recently
moved to a stir plate. My beer ferment profile: using
WLP550,WY3711, WY3522-was fairly consistent.(as consistent as
Belgian yeasts can be).Since I got the stir plate, I decant and
pitch, get lag times of 6-12 hours, and furious ferments lasting
24-36 hours.  The puzzling part is now the yeast stays in
suspension for 7-10 days and will suddenly drop like a rock. I
have hit low end FGs depending on the beer but not always full
attenuation which leaves some residual sweetness. The beer is
still good but I would like to know what's causing the yeast to
remain in suspension for so long so I can re-jigger my
fermentation management. I use the Mr. Malty pitching
calculator. My starter wort is around 1.035, and I add yeast
nutrient. I have not changed my brewing processes. I brush my
teeth and say my prayers.  Thanks for making