anbowden
Well-Known Member
Hi guys, I've brewed about 6 batches of extract so far, and I've incorporated more and more techniques that I read on here with each batch. With my recent batches I've started fermentation on the cool end of the yeast spec and then after active fermentation starts to slow, I'll bump the temperature up a few degrees slowly("diacetyl rest" maybe). After that, I'll let it get cold again("cold-crashing" perhaps).
I feel this has really helped my beers get down to a lower FG, but it appears as if they're over-attenuating. My latest example:
Innkeeper extract 5 gal. batch from Northern Brewer
Wyeast 1469 with a ~700mL yeast starter
Attenuation spec: 67-71%
OG: 1.043 (after temp. correction)
FG: 1.004 (after temp. correction)
Apparent Attenuation: 90%
I haven't calibrated my hydrometer with distilled water recently, but I did use tap water @ 60 and my hydrometer read 0.998, so I don't think it could be too far off.
On one hand, I'm happy to get the extra ABV, but on the other I'm afraid it will make the beers taste too "watery" and not full-bodied. What do you guys think?
Thanks,
Andy
I feel this has really helped my beers get down to a lower FG, but it appears as if they're over-attenuating. My latest example:
Innkeeper extract 5 gal. batch from Northern Brewer
Wyeast 1469 with a ~700mL yeast starter
Attenuation spec: 67-71%
OG: 1.043 (after temp. correction)
FG: 1.004 (after temp. correction)
Apparent Attenuation: 90%
I haven't calibrated my hydrometer with distilled water recently, but I did use tap water @ 60 and my hydrometer read 0.998, so I don't think it could be too far off.
On one hand, I'm happy to get the extra ABV, but on the other I'm afraid it will make the beers taste too "watery" and not full-bodied. What do you guys think?
Thanks,
Andy