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Old 03-26-2009, 10:28 PM   #1
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Default Best way to increase attenuation

So I've made two all grains now and had great success hitting my gravities on Edworts Haus Pale, and hit my OG exactly on Biermunchers Centennial Blond, but the FG came out at 1.02! I let it go in the primary for 3 weeks and just couldn't get it any lower. I cracked one open tonight however after only a week and its already great, unbelievable turn around time.

I am just wondering what to do to drop my FG, I really like hitting my numbers and was a little dismayed about this. The beer is good, but I am just getting into this AG gig and want to turn out great stuff.

Thanks

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Old 03-26-2009, 10:31 PM   #2
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what was your mash temp?

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Old 03-26-2009, 10:31 PM   #3
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Lower your mash temp. The lower the mash temp the higher the attenuation.

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Old 03-26-2009, 11:02 PM   #4
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I mashed at 150 for 60 minutes, I hit my mash temp dead on, this is something I really need to increase my knowledge on is the affect of mash temps. A low and long mash is going to dry your beer out correct, but how would lower my mash temp help attenuation. Thanks guys.

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Old 03-26-2009, 11:04 PM   #5
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check thermometer calibration. aerate. if you use dry yeast, make a starter. my $.02

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Old 03-26-2009, 11:08 PM   #6
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Yeast, did you make a starter? How healthy was the yeast? I find a tube or a smack pac does not cut it by just pitching that. Make a good starter pitch the right amount and if on temp control warm it up a few degrees after the first 1/3 or fermentation.

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Old 03-26-2009, 11:15 PM   #7
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Quote:
Originally Posted by jmp138 View Post
A low and long mash is going to dry your beer out correct, but how would lower my mash temp help attenuation. Thanks guys.
you answered your own question! you equated low mash temp with a drier beer. A drier beer = less sugars remaining; menaing higher attenuation.
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Old 03-26-2009, 11:16 PM   #8
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Quote:
Originally Posted by blackwaterbrewer View Post
if you use liquid yeast, make a starter. my $.02
fixed that for ya
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Old 03-26-2009, 11:21 PM   #9
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I always make a starter. Regardless of type of yeast.

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Old 03-26-2009, 11:44 PM   #10
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Quote:
Originally Posted by eschatz View Post
I always make a starter. Regardless of type of yeast.
It really isn't necessary though for all but the biggest beers. From what I've read, it can actually be detrimental to the yeast...although I admittedly can't explain why.

Try playing around with this yeast pitching calculator: Mr Malty Pitching Rate Calculator
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