I typically get attenuation well over the manufacturer's specified attenuation range. Does anyone else experience this? What do you do to compensate, increase mash temps? or Carapils?
My starter process is as follows -- White Labs Yeast and make 1.5L, 1.037 OG starters (no stir plate), oxygenate with pure o2 and add 1/2 tsp of Yeast Energizer
My last two batches were a (Octoberfest grain bill plenty of munich and vienna) 1.052 with WLP036 Max of 72% and it attenuated 80% to FG of 1.010 and a 1.055 ESB with WLP002 Max of 70% and I took a reading yesterday and it was down to 1.014 which I think is 75%, and it was still chugging along.
Basically, I am trying to brew medium bodied beers and mash around 152-154 and blow the yeast attenuation specified by the manufacturer out of the water. Is this normal, and should I just adjust my brew plan and know that I typically attenuate 5 to 10% more than specified for Medium attenuators.
EDIT: I oxygenate Wort with pure o2, and generally ferment in the low 60s (62*) and bring up to 68* towards end of fermentation (these are ferm temps not ambient).
My starter process is as follows -- White Labs Yeast and make 1.5L, 1.037 OG starters (no stir plate), oxygenate with pure o2 and add 1/2 tsp of Yeast Energizer
My last two batches were a (Octoberfest grain bill plenty of munich and vienna) 1.052 with WLP036 Max of 72% and it attenuated 80% to FG of 1.010 and a 1.055 ESB with WLP002 Max of 70% and I took a reading yesterday and it was down to 1.014 which I think is 75%, and it was still chugging along.
Basically, I am trying to brew medium bodied beers and mash around 152-154 and blow the yeast attenuation specified by the manufacturer out of the water. Is this normal, and should I just adjust my brew plan and know that I typically attenuate 5 to 10% more than specified for Medium attenuators.
EDIT: I oxygenate Wort with pure o2, and generally ferment in the low 60s (62*) and bring up to 68* towards end of fermentation (these are ferm temps not ambient).
