Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Super-Yeast, or is something else going on?)
Reply
 
LinkBack Thread Tools
Old 03-29-2007, 12:18 AM   #1
shlap
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: Phoenix, AZ
Posts: 166
Liked 2 Times on 2 Posts
Likes Given: 1

Default Super-Yeast, or is something else going on?)

So far I've done 3 all-grain batches. An amber, an IPA, and a Kolsch. All three have had the correct OG but the final gravity on all 3 batches came to 1.003/4 !!?!

All of the batches taste completely as expected but are hella-dry.

I've verified at the LHBS that my hydrometer is correct.

Two of the batches used 1.25qt water/lb. The IPA used 1.7qts/lb because my mash temp was low at first and I had to add some hot water to bring it up.

With the Kolsch, I intentionally let the mash rest at 160 degrees for 60 min to see if that thickened it up at all; didn't matter, I still got 1.004.

WTF is going on here? Do I have some sort of Super-Ultra-Mega Yeast lurking in my house?

__________________
shlap is offline
 
Reply With Quote Quick reply to this message
Old 03-29-2007, 12:38 AM   #2
Willsellout
Feedback Score: 0 reviews
 
Willsellout's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Oregon coast
Posts: 914
Default

Quote:
Originally Posted by shlap
So far I've done 3 all-grain batches. An amber, an IPA, and a Kolsch. All three have had the correct OG but the final gravity on all 3 batches came to 1.003/4 !!?!

All of the batches taste completely as expected but are hella-dry.

I've verified at the LHBS that my hydrometer is correct.

Two of the batches used 1.25qt water/lb. The IPA used 1.7qts/lb because my mash temp was low at first and I had to add some hot water to bring it up.

With the Kolsch, I intentionally let the mash rest at 160 degrees for 60 min to see if that thickened it up at all; didn't matter, I still got 1.004.

WTF is going on here? Do I have some sort of Super-Ultra-Mega Yeast lurking in my house?
Did you use the same yeast on all of them?


Dan
__________________
Disgrunt-Aled Brewery
Primary One-empty
Primary Two-Empty
Secondary One-Empty
Secondary Two-Empty

On Tap: Hobgoblin, Coffee Stout
Bottled: Arrogant Bastard clone, Summit IPA, Apfelwein
Willsellout is offline
 
Reply With Quote Quick reply to this message
Old 03-29-2007, 01:12 AM   #3
The Pol
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Posts: 11,616
Liked 54 Times on 51 Posts

Default

What yeast strain?

__________________
The Pol is offline
 
Reply With Quote Quick reply to this message
Old 03-29-2007, 01:18 AM   #4
Yuri_Rage
Gritty.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 13,916
Liked 607 Times on 376 Posts
Likes Given: 54

Default

What OG?
...

__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc
Yuri_Rage is offline
 
Reply With Quote Quick reply to this message
Old 03-29-2007, 01:42 AM   #5
God Emporer BillyBrew
Feedback Score: 0 reviews
 
God Emporer BillyBrew's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Melnibone
Posts: 1,519
Liked 7 Times on 7 Posts

Default

I know this is going to sound incredibly EAC and I really don't mean it that way. But when you are describing a problem and need a solution you should give us all of the information you can. Like yeast strand, fermenting temp, OG and any other little boring pieces of info you can think of.

__________________

---------------------------------------------------
Desert Planet Brewing Co.

Primary :Bloody Nose Porter
Primary 2: Bloody Nose Porter
Secondary: Blackberry Melomel
Secondary 2:air
Bottled : 14 Pound Hammer Cider, Punkin Ale, know ale, Domino wheat
Keg 1: **** Inside Her
Keg 2: IPA
Keg 3: one on a weeknight, two on a weekend IIPA
Future : Ginger Cream Ale,

God Emporer BillyBrew is offline
 
Reply With Quote Quick reply to this message
Old 03-29-2007, 05:14 AM   #6
shlap
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: Phoenix, AZ
Posts: 166
Liked 2 Times on 2 Posts
Likes Given: 1

Default

The amber and the IPA used White Labs California Ale, the Kolsch used White Labs Kolsch.

OG was 1.056 on the IPA, 1.056 on the Amber, and 1.041 on the Kolsch.

Fermenting temp was between 62-70 with all three. It ranged quite a bit because I had all of the glass primarys in a rubbermaid container, with about 2 inches of water in the bottom, a wet towel wrapped around them and a fan on. The temp never got above 70 though.


I used a starter on the amber but not the IPA or the Kolsch.

I left them all in the primary for about 10 days because they all kept fermenting until then. I figured it was because my temp was on the low side.

I'm trying to think of anything else that might help... my amber is about 1.5 months old and still taste great; aside from being dry.

Let me know if there are any other details that might help.

Thanks!

__________________

Last edited by shlap; 03-29-2007 at 05:19 AM.
shlap is offline
 
Reply With Quote Quick reply to this message
Old 03-29-2007, 05:37 AM   #7
shlap
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: Phoenix, AZ
Posts: 166
Liked 2 Times on 2 Posts
Likes Given: 1

Default

I did: OG was 1.056 on the IPA, 1.056 on the Amber, and 1.041 on the Kolsch

Did you want the gravitys before the boil?

__________________
shlap is offline
 
Reply With Quote Quick reply to this message
Old 03-29-2007, 05:41 AM   #8
Yuri_Rage
Gritty.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 13,916
Liked 607 Times on 376 Posts
Likes Given: 54

Default

Ok, you've got 92-94% apparent attenuation, and that just doesn't seem possible. I was hoping your OGs would be really low, then the attenuation wouldn't be so high. I've heard of infection playing a part in low finishing gravity before, but I'm not inclined to blame that just yet. So far, you have me about as stumped as you are!

__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc
Yuri_Rage is offline
 
Reply With Quote Quick reply to this message
Old 03-29-2007, 05:44 AM   #9
shlap
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: Phoenix, AZ
Posts: 166
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Yeah, it's pretty strange. The LHBS owner says I'm just making very fermentable wort and to try thickening up my mash. Also, I brought a sample of the Amber in to him and he took the gravity himself with his own hydrometer; same result.

__________________
shlap is offline
 
Reply With Quote Quick reply to this message
Old 03-29-2007, 01:02 PM   #10
zoebisch01
Feedback Score: 0 reviews
 
zoebisch01's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Central PA
Posts: 5,198
Liked 7 Times on 7 Posts

Default

Even if you purposefully made a really fermentable wort it is just not probable that you would reach those attenuations. In fact getting a dry, highly attenuated finish requires good planning. Have you ever used any champagne yeast in your house? I would lean towards a wild yeast infection. I am not aware of anything else that can produce the results you are describing unless for some reason you have hit upon a combination of perfect parameters that would allow your yeast to go far beyond what they are cited to perform at. I am inclined to guess at wild yeast over the latter because of probability alone. To further the case, take Orval for instance. That finishes somewhere at 1.006, which I don't really know of many other commercial examples that come close. This is done in an environment where they make pretty much one beer, with highly adapted strains and near perfect process.

__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

Last edited by zoebisch01; 03-29-2007 at 05:50 PM.
zoebisch01 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
Trying to brew a super high gravity beer with white labs yeast... kingbb69 Extract Brewing 12 12-05-2009 03:59 PM
Best Yeast for super malty taste? ApolloSpeed Recipes/Ingredients 9 03-25-2009 03:47 PM
SUPER YEAST 40 proof (20%abv) Old_Brewer General Techniques 10 01-07-2008 02:52 PM
super noob mistake, killing yeast with high gravity? miatawnt2b Beginners Beer Brewing Forum 6 10-16-2007 12:44 PM
Super Yeast Alcopops mileswilliams Beginners Beer Brewing Forum 8 07-08-2006 01:22 PM