Originally Posted by Grinder12000
I don't know - I just hear claims like Pols "I have easily gotten below 1.008 with S-05" and have attenuation envy I guess.
If I'm within the norm then I'm OK with it.
There are a couple of variables that control attenuation:
- the fermentability of the wort, which is determined by mash temperature. (temps up to around 150° favor beta-amylase and temps higher and approaching 160° favor alpha amylase)
- yeast health and viability
As I recall, you are PMing on the stovetop, right? Some systems are able to maintain precise temperatures better than other. I mash in a 10 gallon Rubbermaid cooler - but I also use a thermocouple K-probe thermometer which I know is dead-on accurate. Household digital thermometers can be quite inaccurate, so it is possible
that your actual mash temperature is several degrees higher than your thermometer indicates.
However, if you are satisfied with the results, the rest of this discussion is just academic.