Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Over attenuation question
Reply
 
LinkBack Thread Tools
Old 10-23-2012, 12:49 PM   #1
Grannyknot
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Knoxville, TN
Posts: 742
Liked 80 Times on 61 Posts
Likes Given: 57

Default Over attenuation question

A few weeks back, I experimented with my sparging method on an IPA recipe, which wasn't successful, got low efficiency, and a OG of 1.052. When I transferred it to a secondary a week or so ago, I took a gravity reading of 1.006. First thing I thought of was infection. But there was nothing visibly growing on the surface, no odd smells, & no sour flavors when I tasted my sample. Regardless of how it got this way, i've got a couple of questions.

-Considering my yeast basically reached a very high % of attenuation, will their be enough yeast cells left to carbonate my bottles? Should I add some yeast before bottling?

-I've read a little about over attenuation, & it sounds like I am going to end up with alcoholic water, and no hop flavor. I've dry hopped it once while in the primary, should I dry hop it again, in an effort to at least make it have some semblance of beer?

Here is a vague overview of my recipe:
5.5 gallons
11 lbs 2row
1 lb Caramel 40
0.5lb Carapils
7 total ounces of hops (60,30,10,5,0)to reach 107ibu
Dry hopped at 9 days with 1.5oz
One packet S-05 pitched dry @ 69*
Fermented @ 66* for 12 days
Secondary @ 69* for 8 days

Also, any predictions on how this beer might turn out?

__________________

Bottled:
On Tap: House IPA, Raspberry Cascade Ale
Secondary:
Primary: Fresh Hop IPA
On Deck: Mt Hood Kolsch, Breakfast Stout, Celebration Clone

Grannyknot is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2012, 12:59 PM   #2
duboman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Glenview, IL
Posts: 6,095
Liked 464 Times on 431 Posts
Likes Given: 209

Default

You will wind up with a drier, thinner bodied beer than intended but it should still taste pretty good. First place to look is your mash temperature. If you mashed lower than you thought you mashed a much more fermentable wort and achieved greater attenuation than desired.

Verify that your thermometer is accurate and calibrated to ensure you are actually mashing at your desired temperature.

__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2012, 01:57 PM   #3
Grannyknot
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Knoxville, TN
Posts: 742
Liked 80 Times on 61 Posts
Likes Given: 57

Default

Any ideas on if there will be any remaining yeast to carbonate the bottles?

__________________

Bottled:
On Tap: House IPA, Raspberry Cascade Ale
Secondary:
Primary: Fresh Hop IPA
On Deck: Mt Hood Kolsch, Breakfast Stout, Celebration Clone

Grannyknot is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2012, 02:46 PM   #4
MrManifesto
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Brooklyn, NY
Posts: 433
Liked 10 Times on 10 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Grannyknot
Any ideas on if there will be any remaining yeast to carbonate the bottles?
You'll be fine on that front. High attenuation doesn't kill yeast, especially in a medium/low OG wort.
__________________
MrManifesto is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2012, 03:26 PM   #5
WoodlandBrew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WoodlandBrew's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Malden, MA
Posts: 1,759
Liked 123 Times on 120 Posts
Likes Given: 57

Default

Mash temperature could be an issue. Check your thermometer in boiling water. Also, check your hydrometer in clean room temperature water.

See this video for more info:
http://woodlandbrew.blogspot.com/201...fficiency.html

__________________

The 2nd edition is now available: Brewing Engineering
Woodland Brewing Research Blog Applied Science for Better Beer.

WoodlandBrew 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 Question bakeup Fermentation & Yeast 14 08-16-2011 01:11 AM
Attenuation question Joedub Fermentation & Yeast 18 02-14-2011 11:47 PM
1.090 RIS attenuation question MVKTR2 Recipes/Ingredients 8 12-23-2009 02:16 AM
Attenuation question Whiskey Beginners Beer Brewing Forum 10 10-12-2007 04:52 PM
Attenuation Question Drew General Techniques 3 11-24-2006 05:50 PM