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Old 10-23-2012, 12:49 PM   #1
Grannyknot
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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?



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Old 10-23-2012, 12:59 PM   #2
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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.



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Old 10-23-2012, 01:57 PM   #3
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Any ideas on if there will be any remaining yeast to carbonate the bottles?

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Old 10-23-2012, 02:46 PM   #4
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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.
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Old 10-23-2012, 03:26 PM   #5
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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/2012/10/brew-house-efficiency.html



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