Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > attenuation
Reply
 
Thread Tools
Old 04-14-2009, 03:40 AM   #1
nutcase
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Posts: 155
Liked 1 Times on 1 Posts

Default attenuation

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.
nutcase is offline
 
Reply With Quote
Old 04-14-2009, 03:43 AM   #2
pompeiisneaks
Why that human mask?
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
pompeiisneaks's Avatar
Recipes 
 
Join Date: Jan 2009
Location: Redmond, WA
Posts: 906
Liked 48 Times on 29 Posts
Likes Given: 4

Default

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
__________________
~Phil
Fermenting/Kegged/Bottled NONE :( I moved to the NW and haven't had time to setup my brew rig since! (but hey, I'm in the Pacific NW so there's so much awesome beer I don't need to brew it as much hah!
pompeiisneaks is offline
 
Reply With Quote
Old 04-14-2009, 03:56 AM   #3
nutcase
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Posts: 155
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by pompeiisneaks View Post
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.
nutcase is offline
 
Reply With Quote
Old 04-14-2009, 09:10 AM   #4
944play
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,733
Liked 45 Times on 41 Posts
Likes Given: 56

Default

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.
__________________
OD: ?
Pri:-
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)
944play is offline
 
Reply With Quote
Old 04-14-2009, 09:55 AM   #5
drayman86
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: Lansing, Michigan
Posts: 307
Liked 9 Times on 5 Posts

Default

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?
drayman86 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Attenuation beerthirty General Techniques 3 02-06-2009 05:36 AM
Help with Low Attenuation newbrewerny Beginners Beer Brewing Forum 3 10-26-2008 03:11 AM
Attenuation? jayhuff Beginners Beer Brewing Forum 7 08-05-2008 03:37 AM
Attenuation ? Chris_Dog General Beer Discussion 31 01-07-2008 09:57 PM
attenuation???? pa-in-utah General Techniques 4 04-06-2007 12:44 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS