I brewed an IPA ~3 weeks ago and just kegged it tonight. It smells great, seems a bit thin -- but carbonation will change it some. It went from 1.063 -> 1.010 with WLP002. 84% apparent attenuation. I usually get pretty good attenuation (70% - 75%) out of this yeast, but this is crazy. Thoughts? (it's not infected)
I fermented at 64F and let it rise to 66F over 3 days, then rested at 68F while dry hopping. The malt bill is based on the Union Jack CYBI recipe -- so my mashing was 60m @ 145F, then stepped up to 155F for 15m.
Process wise, I vorlauf/drain the initial wort without raising the temp (~25m). Then I add in the sparge water (~5g) to raise up to 168 then repeat. While this is happening my original wort is not getting heated. Am I creating really really fermentable wort by letting it sit?
I used a properly sized stir plate starter (per Mr Malty) and pushed oxygen for ~1 minute through a stone before pitching. This was also the first batch where I used an oxygen stone -- I used to use the shake method. That said, I did some measurements prior on flow rate, etc and don't believe it was over oxygenated.
I fermented at 64F and let it rise to 66F over 3 days, then rested at 68F while dry hopping. The malt bill is based on the Union Jack CYBI recipe -- so my mashing was 60m @ 145F, then stepped up to 155F for 15m.
Process wise, I vorlauf/drain the initial wort without raising the temp (~25m). Then I add in the sparge water (~5g) to raise up to 168 then repeat. While this is happening my original wort is not getting heated. Am I creating really really fermentable wort by letting it sit?
I used a properly sized stir plate starter (per Mr Malty) and pushed oxygen for ~1 minute through a stone before pitching. This was also the first batch where I used an oxygen stone -- I used to use the shake method. That said, I did some measurements prior on flow rate, etc and don't believe it was over oxygenated.