stockin-hop
New Member
All of my beers are over attenuating. I brew all-grain via batch sparge. I just brewed an ESB using Wy1469. It's a lower attenuation strain and my resting sach temps were 152F. It should have finished at the 70% mark but it still attenuated to 78%.
It's been the same with all my batches the last couple of months. It's really frustrating because I want some sweeter beers but their all turning out thin with strong alcohol. It's really frustrating because I hit all my marks on this ESB and I was really expecting a fantastic beer.
The only thing I can think of are my protein rests. I started doing decoction mashes to increase extraction and maltiness. . . . it certainly increases extraction efficiency (I often hit 89%)! The protein rest was at 125F for about 45-min before I added the decoction back raising temps to 152F. What should I be doing differently?
It's been the same with all my batches the last couple of months. It's really frustrating because I want some sweeter beers but their all turning out thin with strong alcohol. It's really frustrating because I hit all my marks on this ESB and I was really expecting a fantastic beer.
The only thing I can think of are my protein rests. I started doing decoction mashes to increase extraction and maltiness. . . . it certainly increases extraction efficiency (I often hit 89%)! The protein rest was at 125F for about 45-min before I added the decoction back raising temps to 152F. What should I be doing differently?