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Old 09-26-2009, 09:55 PM   #1
carp
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I've been experiencing consistently high attenuation using US-05 in various pale ales and IPAs. For example recent recipe used approx 50/50 2-row/vienna, with 4% rye malt and 8% crystal. OG was 1.060 and FG was 1.008. I'm quite confident in my gravity readings (taken with refractometer only for FG, refract and hydrometer both for OG).

I mashed a bit lower than planned for this batch, 150, in a cooler, measured with a cole-parmer thermocouple.

I'm experiencing 80% + attenuation on previous batches as well.

Not that this is a bad thing, just curious about why.

 
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Old 09-26-2009, 10:10 PM   #2
s3n8
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Mash higher or ferment cooler.

 
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Old 09-27-2009, 02:21 AM   #3
KayaBrew
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Quote:
Originally Posted by s3n8 View Post
Mash higher or ferment cooler.
Agreed. Lower mash temps equal drier beer.

 
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Old 09-27-2009, 02:23 AM   #4
Beerrific
 
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US-05 is one of the best attenuating yeast you can get. I have always gotten great attenuation with it. Attenuates better than its counter parts WLP001 and Wyeast 1056.

 
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Old 09-27-2009, 12:26 PM   #5
The Pol
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Yah, the -05 will go 80+% easy with a low mash temp. It is a rockstar yeast that you have to intentionally put the brakes on!

 
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Old 09-28-2009, 03:06 PM   #6
CaptYesterday
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May 2008
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My most recent pale ale (OG 1.054, FG 1.008) was fermented at 66 F and I still got 85% apparent attenuation.

I love the way this yeast works and tastes.

 
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Old 09-28-2009, 03:25 PM   #7
weirdboy
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Same here my latest IPA had 81% apparent and I had mashed at 152F. If I were trying to keep it from attenuating so much, I would mash at 156 and/or boil it longer.

 
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Old 09-28-2009, 03:46 PM   #8
The Pol
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Quote:
Originally Posted by weirdboy View Post
Same here my latest IPA had 81% apparent and I had mashed at 152F. If I were trying to keep it from attenuating so much, I would mash at 156 and/or boil it longer.
Yah, mash it higher (ie 156F)

 
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Old 09-28-2009, 04:25 PM   #9
Denny
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Quote:
Originally Posted by Beerrific View Post
US-05 is one of the best attenuating yeast you can get. I have always gotten great attenuation with it. Attenuates better than its counter parts WLP001 and Wyeast 1056.
I split a batch of wort between 05 and 1056. The FG was exactly the same in each one, although the 05 batch did have less mouthfeel than the 1056.
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Old 09-28-2009, 04:33 PM   #10
Beerrific
 
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Quote:
Originally Posted by Denny View Post
I split a batch of wort between 05 and 1056. The FG was exactly the same in each one, although the 05 batch did have less mouthfeel than the 1056.
Did you ensure that the pitching rates were the same? That can make a big difference and can come into play especially when using dry vs. liquid yeast.

 
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