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Old 03-03-2006, 06:16 AM   #1
flingdingo
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Default Attenuation

Okay, here we go...first Official thread...bear with me if this is in the wrong section.

I've brewed about ten batches, and I have yet to have a beer attenuate out completely. If attenuation is 70% - 80%, I will get 70% at most. I've tried pitching yeast straight from the package, making a starter, and in two cases, pithcing the yeast cake from the previous batch, and still, I get minimal attenuation. Any thoughts?

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Old 03-03-2006, 07:17 AM   #2
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What type/brand of extract are you using? Some have more unfermentable stuff in them than others.

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Old 03-03-2006, 11:40 PM   #3
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Mostly I've used Alexander's extract syrup, both dark and light, and Munton's DME.

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Old 03-03-2006, 11:42 PM   #4
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I got sent to the principle's office because I couldn't pay attenuation....

In my own defense, I wasn't sure if I could trust my 3-fingered shop teacher as he gave us instruction on how to use the band saw!!

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Old 03-03-2006, 11:52 PM   #5
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I've had similar problems lately, but I was doing mini-mashes too. I assumed that I wasn't converting my starches properly. If you're doing extract, and you've tried all those different methods of pitching, my only guess is temperature. But I'm not even sure that would affect it as long as the ferment finished.

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Old 03-03-2006, 11:56 PM   #6
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Quote:
Originally Posted by rewster451
I've had similar problems lately, but I was doing mini-mashes too. I assumed that I wasn't converting my starches properly. If you're doing extract, and you've tried all those different methods of pitching, my only guess is temperature. But I'm not even sure that would affect it as long as the ferment finished.
"Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer)."

Man, that's the longest beer name I've ever heard of? Is the label on a scroll?
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Old 03-03-2006, 11:59 PM   #7
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are you talking BIG beers? what type of yeast are you using? i dont even consider attenuation, i just try to stay away from really dry/highly attenuate yeasts...but iwould guess its probably the types of extract: munstons is dry, and laaglander is fuller bodied (more dextrins),and briess is in-between

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Old 03-04-2006, 12:02 AM   #8
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Quote:
Originally Posted by homebrewer_99
"Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer)."

Man, that's the longest beer name I've ever heard of? Is the label on a scroll?
Ha ha! We're going to come up with the names later, also our team names. I just thought it was a cool idea and wanted to put it in my signature.
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Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA
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Old 03-04-2006, 12:51 AM   #9
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Alexander's Specs

Although I haven't quite figured out what it all means.

I often have attenuation problems: extract, AG, whatever. Since I'm brewing for flavor, I don't sweat it too much. I suspect it will get better once I have a temperature stable cabinet for fermenting.
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Old 03-04-2006, 01:33 AM   #10
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What you may want to do, is a forced ferment test with the extract that you are using. This may be used with AG batches to determine the FG before the main fermentation is done, but can also be used to determine the attenuation of malt extract.

Simply make a starter with the yeast you plan to use and let it ferment out. Now with the FG and the SG you can now determine the attenuation that you get with this extract and the yeast.

The dry extract that I was using attenuated very well (to well I would say) one of the batches came all the way down to 1.008 from 1.060.

Kai

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