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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > How does overattenuating happen.
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Old 03-16-2014, 12:34 AM   #11
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Originally Posted by LuNchBoX1371 View Post
But it attenuated 83% when it should of attenuated to 78%, doesn't that seem a little high an extra 5%. And yea thats what i though was an infection but that was at 2 weeks and at 4 weeks it tasted bad still but not as bad. So im waiting to see how it comes out.
The point is "should" is a relative term. The recipe may say 1.018 expected, but I like your numbers better for an American IPA. Very close to what the Pliny clone is supposed to be, matter of fact. I would suspect that whoever designed this recipe with 20% corn sugar wanted to drive up the attenuation and dry it out. I'd say you did well in that aspect, and wait to see what it tastes like carbed up. Next time if you decide you don't like such a dry IPA then cut down the sugar.
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Old 03-16-2014, 03:40 AM   #12
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In this case, the 2 lb of sugar is your likely culprit.

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Old 03-16-2014, 10:53 PM   #13
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ok never thought of the simple sugar but yea that could of been the reason; we'll see how it taste in a couple weeks.

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Old 03-17-2014, 12:51 AM   #14
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When you say sour do you actually mean bitter? Loads of people mix this up, even profession chefs

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Old 03-17-2014, 04:17 PM   #15
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No no not at all the sour was straight sour; but when i tasted it at 2 weeks the bitterness was like that of a blonde ale not a IPA, so thats why i thought infection at first with the sour, mixed with the weak hop bitterness, it tasted terrible. So at 4 weeks we tasted it and the bitterness has risen back to where it almost should be but had almost a budweiser which was not expected because i had used citra but not the ekg, and this was my first time dry hopping but i have used amarillo and citra before i gues it was a bad mix on my part. Next time-depending how it tastes- ill cut the sugar out and not use ekg cause mixed in with everything it didn't make a good combo for me.

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Old 03-17-2014, 04:54 PM   #16
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Based on your recipe (assuming 5 gal batch), I'd expect this brew to start at 1.071-1.072 and attenuate to about 1.012-1.013, so to me you're right on the numbers. But I also agree (as others have said) that 20% of your grain bill being dextrose (or any base sugar) is crazy high for an IPA, and could lead to the sour ("cidery"?) flavor and watery mouthfeel you've experienced.

On the other hand, could the "sour" flavor just be "yeastiness"? 1 or 2 weeks in the bottle and it can still have that young, green, "overly yeasty" flavor.

I see it's now at 4 weeks in the bottle and getting better. Does it seem to be getting clearer? I.e., yeasty matter dropping out of suspension? I bet it will be even better at 6-8 weeks in the bottle. And your next batch, where you don't go over about 5-10% dextrose in the grain bill, will be better still!

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Old 03-19-2014, 05:29 PM   #17
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Thanks for the advice. But yea i think it was all the sugar i put in it that made it attenuate so much because on brewers friend it said that it would attenuate 78% and all my beers that i have done on brewers friend have come out right on the dot for the most part, so im thinking it was the sugar; but next time ill definitely take out the sugar.

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