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Old 05-30-2010, 01:20 AM   #1
KyleWolf
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Mar 2010
Saint Louis, Missouri
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Hey everyone.

Ran into a curious little thing yesterday. I am producing a "tamed" version of Avery's maharaja IPA and I used Safale S-05. I mashed at ~151 and had an OG of 1.062 and fermented around 70, let it go 3wks. Yesterday I transfer to secondary, added my dry hops, and low and behold, my FG was 1.008!

Doing the calculation, that gives me an attenuation of 86.4%. I have seen these magic numbers appear on the forum before concerning the S-05...Just seems odd to get that high of an attenuation. Though, I am not complaining. The actual maharaja starts at 1.090 and ends at 1.009-1.011, so finishing so dry was helpful.

I must say... this may have turned out perfect! the color and aroma is spot on as is the pre-dry hop flavor. Cant wait to taste it in 8 days! (6 more days of dry hop, 2 days for force carbing )
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Old 05-30-2010, 02:20 AM   #2
944play
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Jul 2008
Santa Rosa, CA
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Impressive, but not too surprising.

Here's the attenuations I've achieved (including WLP001):
US05 1.056 -> 1.009, 83%
001 1.072 -> 1.012, 83%
US05 1.057 -> 1.011, 80%
001 1.060 -> 1.013, 78%
US05 1.049 -> 1.011, 77%

Those are roughly in chronological order. I've learned to compensate for aggressive yeast, apparently.
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Old 05-30-2010, 04:10 AM   #3
Teacher
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Sep 2007
Grand Forks, ND, USA
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I've done it.

 
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Old 05-30-2010, 05:01 AM   #4
Craigvu
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Dec 2009
San Diego
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what fermentation temps have you found to result in the highest attenuation? I'm brewing an IIPA tomorrow and want to get it down as low/dry as I can. As i'm getting more brewing experience I am learning how important "treating the yeast well" is.

 
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Old 05-30-2010, 03:44 PM   #5
KyleWolf
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Mar 2010
Saint Louis, Missouri
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apparently, my lucky number as far as temp goes is between 70-73 with safale s-05
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Old 06-03-2010, 02:20 AM   #6
JKoravos
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Jul 2009
Chelmsford, MA
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It's kinda surprising to me, unless you added simple sugar to the recipe. Then it's not surprising at all.

 
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Old 06-03-2010, 02:58 AM   #7
KyleWolf
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Mar 2010
Saint Louis, Missouri
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no simple sugars added.
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Old 06-03-2010, 01:43 PM   #8
Cpt_Kirks
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Sep 2008
Lakeland TN
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US-05 is a beast. It sucks up sugars like a sponge, and pumps out the alcohol.

It's about the only dry yeast I use anymore.


 
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Old 06-03-2010, 02:03 PM   #9
Brewminator
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May 2010
FL
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Quote:
Originally Posted by KyleWolf View Post
no simple sugars added.


Do you pump oxygen into the fermenter at the start to get the yeast going?

Also have you ever heard of using hydrogen Peroxide to infuse oxygen into the wort to get the yeast off and running?

 
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Old 06-03-2010, 02:16 PM   #10
SpanishCastleAle
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Jan 2009
Central Florida
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It has as much to do with the mash temp/etc., things that affect the fermentability of the wort. You can get S-05 to finsh high/low/in-between just by varying your mash.

If that attenuation surprised you, you might want to check your thermometer(s) accuracy.
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