On my first three batches that have gone to bottles I've noticed they are all reaching high attenuation and I'm missing my FG target on the low side by sometimes quite a bit. Each of the recipes are just extract kits with specialty grains and I'm not doing anything different with the recipes other than using a 4.5 gallon boil vs. the 2 or so the recipe instructions use.
A 1 L starter was made with each one about 24 hours in advance of pitching and were pitched into the wort when at or near high kraeusen.
I can post detailed recipes for each if needed, but here are the yeasts and attenuation I've calculated for each:
Cream Ale
wyeast 1056 (expected attenuation: 73-77%)
OG - 1.042
FG - 1.008
Target FG - 1.010-1.012
attenuation = 81%
American Amber Ale
wyeast 1007 (expected att: 73-77%)
OG - 1.058
FG - 1.011
Target FG - 1.014
attenuation = 81%
American Hefe
WLP320 (expected att: 70-75%)
OG - 1.055
FG - 1.008
Target FG - 1.013
attenuation 85.5%
I know that it technically isn't a bad thing and at least my yeast are working, but is it normal to consistently see this? The cream and amber ales aren't too out of the park, but the wheat seems like it really went above and beyond. Is there something in my process that could be doing this? Is it really something to not even worry about? I just don't want all my beers to be finishing drier than they should.
And yes, hydrometer readings were taken at either 60 degrees or corrected, and the hydrometer seems calibrated according to a plain water reading. The formula I was using to calculate apparent attenuation was: [(OG-FG)/(OG-1)] x 100
Anyway, I'm relaxed and I'm drinking a homebrew right now, but I'm just curious and trying to learn more about the whole process. Thanks
A 1 L starter was made with each one about 24 hours in advance of pitching and were pitched into the wort when at or near high kraeusen.
I can post detailed recipes for each if needed, but here are the yeasts and attenuation I've calculated for each:
Cream Ale
wyeast 1056 (expected attenuation: 73-77%)
OG - 1.042
FG - 1.008
Target FG - 1.010-1.012
attenuation = 81%
American Amber Ale
wyeast 1007 (expected att: 73-77%)
OG - 1.058
FG - 1.011
Target FG - 1.014
attenuation = 81%
American Hefe
WLP320 (expected att: 70-75%)
OG - 1.055
FG - 1.008
Target FG - 1.013
attenuation 85.5%
I know that it technically isn't a bad thing and at least my yeast are working, but is it normal to consistently see this? The cream and amber ales aren't too out of the park, but the wheat seems like it really went above and beyond. Is there something in my process that could be doing this? Is it really something to not even worry about? I just don't want all my beers to be finishing drier than they should.
And yes, hydrometer readings were taken at either 60 degrees or corrected, and the hydrometer seems calibrated according to a plain water reading. The formula I was using to calculate apparent attenuation was: [(OG-FG)/(OG-1)] x 100
Anyway, I'm relaxed and I'm drinking a homebrew right now, but I'm just curious and trying to learn more about the whole process. Thanks