Rhymenoceros
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What percent attenuation do you normally get from extract brews? I've brewed 3 batches and they've always stopped at around 1.02 FG and had attenuation in the 60's how about you guys?
extract attenuation
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ArcaneXor
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I partial mash, but I get around 75-80% depending on the yeast strain and extract brand. I have had very good luck with the extract AHS sells.
It's all about pitching a large starter (or equivalent amount of rehydrated dry yeast), providing the yeast with readily available nutrients and starting fermentation cool and letting it slowly rise during the last states of fermentation.
It's all about pitching a large starter (or equivalent amount of rehydrated dry yeast), providing the yeast with readily available nutrients and starting fermentation cool and letting it slowly rise during the last states of fermentation.
SumnerH
Well-Known Member
My extract BDSA started at 1.085 and was at 1.020 and still going (76%) 10 days later, but BDSAs have a ton of simple sugars added that ferment easily and increase apparent attenuation.
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