I just brewed two beers a few weeks ago using white labs cal ale and a kolsch ale. I made 1500 ml starters with both. The Cal ale got 86% apparent attentuation and the kolch 84%. This is alot higher than listed attenuation for both. I mashed both a little on the low side - 149 for the cal ale and 152 for the kolch - but doesnt this attenuation seems a little much even for the low mash temps. Could other factors be at work? (ie, wild yeasts or otehr contaminants?). I ended up with a 1.008 FG on an IPA and a 1.009 FG on a pale. Much dryer than I was shooting for on both.
attenuation
- Thread starter nutcase
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
temperature of the fermentation is also a factor, the higher the temps, the quicker the ferment and the better attenuation, but at the cost of potential off flavors. Sometimes you just get fresher yeast and it does a better job than it would have if it was a little older, i.e. better healthier yeast population. Or so it seems I've gleaned from my reading 
temperature of the fermentation is also a factor, the higher the temps, the quicker the ferment and the better attenuation, but at the cost of potential off flavors. Sometimes you just get fresher yeast and it does a better job than it would have if it was a little older, i.e. better healthier yeast population. Or so it seems I've gleaned from my reading
to add a little more info- both beers were fermented at 68 degrees. I'm just surprised by the high attenuation and wondering if it might be a sign that something more sinister might be involved.
I've never gotten less than 80% from Chico yeast, even with scads of crystal.
RDWHAHB, literally -- if the beer tastes good, and you can repeat it, great! If it tastes too dry and thin, try mashing higher next time.
RDWHAHB, literally -- if the beer tastes good, and you can repeat it, great! If it tastes too dry and thin, try mashing higher next time.
drayman86
Well-Known Member
My high gravity IPA (1.084) attenuated at about 85% w/ WLP001, also using a starter.
Those ranges published by White Labs are just that....ranges. You can exceed them w/ ideal conditions such as a healthy pitch and a well aerated wort.
Better than having the opposite situation, no?
Those ranges published by White Labs are just that....ranges. You can exceed them w/ ideal conditions such as a healthy pitch and a well aerated wort.
Better than having the opposite situation, no?
Similar threads
