smokewater
Well-Known Member
I did 2 BIAB SMASH brews one week apart. The first was a 5.5 gallon Marris Otter/Ammarillo brew OG 1.062. The second was a 4 gallon Vienna/Amarrillo OG 1.059. The MO batch sat on the primary 3 weeks. The Vienna batch sat 2 weeks. Both batches used the same yeast slurry.
I washed the yeast by dumping about 2 quarts of boiled/cooled water onto an S-05 cake, swirled it around, filled 2 quart mason jars with slurry and placed that in the fridge for a couple of weeks. I used about 3/4 of the jar in each batch after decanting the clear liquid. Both batches started showing air lock activity within 24 hours. I made no starter with either batch.
I bottled both batches yesterday
The Marris Otter batch reached a FG of 1.020 after 3 weeks from OG1.062
The Vienna Batch reached a FG of 1.012 after 2 weeks from OG1.059
Both were mashed around 152 for 1 hour. Why the lower attenuation in the Vienna batch?
I washed the yeast by dumping about 2 quarts of boiled/cooled water onto an S-05 cake, swirled it around, filled 2 quart mason jars with slurry and placed that in the fridge for a couple of weeks. I used about 3/4 of the jar in each batch after decanting the clear liquid. Both batches started showing air lock activity within 24 hours. I made no starter with either batch.
I bottled both batches yesterday
The Marris Otter batch reached a FG of 1.020 after 3 weeks from OG1.062
The Vienna Batch reached a FG of 1.012 after 2 weeks from OG1.059
Both were mashed around 152 for 1 hour. Why the lower attenuation in the Vienna batch?