Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Low attenuation please help!

Reply
 
LinkBack Thread Tools
Old 02-03-2011, 03:02 PM   #1
andyveedub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: San Diego, CA
Posts: 31
Default Low attenuation please help!

I've been brewing for a couple months and had most of my beers turn out well. For some reason the last few batches have been finishing at 1.020 ish. I'm really racking my brain to figure this thing out. I have 3 thermometers that I use to ensure my mash temps arent too high. for darker beers I've been mashing at 154 to get a little fuller body. My IPA's though, I mash at 152, follow mr. malty to pitch an appropriate sized starter, my sanitation is excellent. I use yeast nutrient. And on tuesday night I got a stir plate and made a starter per mr. malty for a beer that will be somewhere in the 1.066 range. I made the starter which was calculated on a stir plate to be 1.05L. when I put the wort into the flask it measured more like 700ml. I have never measured my starter wort volume before pitching. so its possible that I've under pitched my last few batches. Just for an experiment though I checked the gravity of the starter after 24hrs on the stir plate and my gravity at 60 degrees was only 1.016. How come I cant get better attenuation? BTW I'm using WLP001. After I stuck the flask in the fridge overnight this is the size of the cake I got. Looks sort of small to me. Or is that a proper amount? It doesnt look like much more yeast than the vile...? The OG of the starter was 1.040.

__________________
andyveedub is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2011, 03:40 PM   #2
Clonefarmer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Springfield, MA
Posts: 1,399
Liked 5 Times on 5 Posts
Likes Given: 2

Default

What's the OG of your starters?

Are you extract brewing?

__________________
"Just remember Scooty Puff Jr. sucks!"....Philip J. Fry
Clonefarmer is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2011, 03:54 PM   #3
dinertime
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: New York, NY
Posts: 76
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Are you oxygenating? What is the grain bill--are you using a lot of specialty malts (Crystal, etc...)?

__________________
dinertime is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2011, 04:04 PM   #4
andyveedub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: San Diego, CA
Posts: 31
Default

All grain only. I've been going by the general 100grams of DME per liter of water. I dont use any oxygenation equipment but I cap the carboy and shake it and roll it on the floor for 10 minutes. the grain bill on the IPA was as follows with WLP001 yeast:

11.5# 2 row
1.25# crystal 10
1# carapils
.5# caravienne

__________________
andyveedub is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2011, 04:13 PM   #5
Clonefarmer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Springfield, MA
Posts: 1,399
Liked 5 Times on 5 Posts
Likes Given: 2

Default

Quote:
Originally Posted by andyveedub View Post
All grain only. I've been going by the general 100grams of DME per liter of water. I dont use any oxygenation equipment but I cap the carboy and shake it and roll it on the floor for 10 minutes. the grain bill on the IPA was as follows with WLP001 yeast:

11.5# 2 row
1.25# crystal 10
1# carapils
.5# caravienne
It could be the amount of specialty grains.
__________________
"Just remember Scooty Puff Jr. sucks!"....Philip J. Fry
Clonefarmer is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2011, 04:46 PM   #6
sjbeerman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: San Jose, CA
Posts: 305
Liked 5 Times on 5 Posts
Likes Given: 2

Default

20% specialty grains does seem to be a bit on the high side...What were the OGs and FGs?

__________________

Primary: Belgian Dark Strong
Secondary: EMPTY
Bottled: Belgian Saison Noel, Chocolate Porter, Raspberry Wheat

sjbeerman is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2011, 05:08 PM   #7
andyveedub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: San Diego, CA
Posts: 31
Default

OG was 1.067 FG was 1.020. so only 70% attenuation. I'd like to see at least 75% with WLP001.

__________________
andyveedub is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2011, 05:24 PM   #8
dinertime
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: New York, NY
Posts: 76
Liked 1 Times on 1 Posts
Likes Given: 1

Default

I dunno, with 20% specialty grains that's not totally out of the ballpark. It would make a bit more sense if they were darker, like crystal 60 or something, but you could still have a bunch of dextrine in there.

Quote:
Originally Posted by andyveedub View Post
I dont use any oxygenation equipment but I cap the carboy and shake it and roll it on the floor for 10 minutes.
Also, I don't think your aeration method is actually introducing any extra oxygen into the wort because the carboy is capped. You are only mixing up what air is already in there, which is the same amount of oxygen as if you had just pitched and put on the airlock. What does anyone else think about that?
__________________
dinertime is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2011, 05:54 PM   #9
Beer_Guy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Lubbock, TX
Posts: 622
Liked 3 Times on 3 Posts

Default

I spent a few buck for an Aquarium pump and cheap air stone. My brews have turned out a lot better since then. Just clean the stone good before and after. I soak mine in Starsan for 12 hours after I use it, let it dry good and store it in a sealed container.

I also had to get an inline air valve because the bubbles kept coming out the top of my fermenter. I run it for 15 minutes. Works great for me.

__________________

“Anyone can drink beer, but it takes intelligence to enjoy beer.” — Stephen Beaumont

No more recipies for me. My beer MUST be mine.

Beer_Guy is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2011, 06:18 PM   #10
andyveedub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: San Diego, CA
Posts: 31
Default

what kind of aquarium pump? like from the local pet store?

__________________
andyveedub is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Attenuation help WildGingerBrewing Fermentation & Yeast 2 12-12-2010 04:14 PM
too much attenuation, need help andrew300 Fermentation & Yeast 18 09-15-2010 02:22 PM
93-94% attenuation? lpdb185 Fermentation & Yeast 9 05-25-2010 03:14 PM
Sh**ty Attenuation bjzelectric Fermentation & Yeast 5 12-05-2009 01:54 AM
too much attenuation? defenestrate Fermentation & Yeast 13 09-08-2009 06:10 PM