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MattGuk · 02-14-2013, 02:40 PM

Hi all

I recently brewed a lager 2 weeks ago using 810.
this was an all grain 5 gallon batch.
og was 1.048 and according to the program I use, the expected fg would be 1.017 based on 68% attenuation.
I read that a maximum of 72% was for this strain.
Ferm temps fluctuated between 55f and 57f over the two week with the exception of 2 day d-Rest.
anyhow l, took hydro reading today and have a reading of 1.008, by my calculation that 83% attenuation.
Is this right and has anybody else experienced this from this strain?

cheers guys

bratrules · 02-14-2013, 02:57 PM

Was this a all grain or extract batch? If its a all grain at what temp did you mash at? And am sure there's no problem with the yeast I've had wlp810 attenuate to 80% before. How does it taste?

MattGuk · 02-14-2013, 03:54 PM

Im not sure yet im going to bottle shortly. It was all grain mashed at 148f for 2 hours.
Im really suprise I got that much attenuation.
im tasted half as good as it smells then I will be very happy

zachattack · 02-14-2013, 04:53 PM

You mashed at 148 for 2 hours and are wondering why you saw very high attenuation? Next time try a 60 minute mash at 152.

MattGuk · 02-14-2013, 07:57 PM

Dont get me wrong, im not unhappy with it, just wondering if the mash schedule really make a huge difference in attenuation of a yeast that says its 72% max.
when they specify those figures, are they assuming that the mash is of a higher temp?
I was looking to make a nice, Easy drinking lager but the only reason I went for this yeast is because of temps as it can be a bit hit and miss here this time of year.

**tre9er** · 02-14-2013, 08:06 PM

Quote:

Originally Posted by MattGuk

Dont get me wrong, im not unhappy with it, just wondering if the mash schedule really make a huge difference in attenuation of a yeast that says its 72% max.
when they specify those figures, are they assuming that the mash is of a higher temp?
I was looking to make a nice, Easy drinking lager but the only reason I went for this yeast is because of temps as it can be a bit hit and miss here this time of year.

Yes, because you gave it mostly fermentable sugars, hardly any dextrins. 148 is LOW as it is. I overnight mash, so I hit some low temps later in the night, a few hours after the mash has started, and I have gotten as high as 95% attenuation in a Pale Ale that also had 19% Crystal 40 in it.

**daksin** · 02-15-2013, 05:41 PM

Software typically grossly overestimates the final gravity. I usually get better attenuation than the published range out of my yeast. It's also relative to original gravity.

bratrules · 02-15-2013, 06:38 PM

Quote:

Originally Posted by daksin

Software typically grossly overestimates the final gravity. I usually get better attenuation than the published range out of my yeast. It's also relative to original gravity.

+1 This is absolutely true. As the software doesn't compensate for mash temp or the amount of yeast that you are pitching. Most of the time my f.g. is lower than what my software said it would be. Beside i feel 1.008 is a perfect f.g. for a lager!!

**tre9er** · 02-15-2013, 06:48 PM

Really, to me, there's below 1.010, and then there's above. Below is going to taste dry, mostly, and is perfect for pales, IPAs, light lagers/pilsners, etc. The above would be great for malty lagers, porters, stouts, etc.

bratrules · 02-15-2013, 09:14 PM

Quote:

Originally Posted by tre9er

Really, to me, there's below 1.010, and then there's above. Below is going to taste dry, mostly, and is perfect for pales, IPAs, light lagers/pilsners, etc. The above would be great for malty lagers, porters, stouts, etc.

Well that's true I kind of figured that OP brewed a light type lager. What am basing that on i have no idea lol. Since it wasn't in mentioned in the OP. But yeah for a malty lager i like them to finish around 1.012!! I think for something like a helles 1.008 would great.