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Old 05-30-2010, 01:20 AM   #1
KyleWolf
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Default 86% attenuation with Safale S-05?

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
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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
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I've done it.
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Old 05-30-2010, 05:01 AM   #4
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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
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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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I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...

Primary 1:Honey Rye Saison
Primary 2:
Primary 3:
Secondary:
Secondary:

Up next: Rye Amber Ale, Brett Braggot.
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Old 06-03-2010, 02:20 AM   #6
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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
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no simple sugars added.
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Originally Posted by KyleWolf View Post
I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...

Primary 1:Honey Rye Saison
Primary 2:
Primary 3:
Secondary:
Secondary:

Up next: Rye Amber Ale, Brett Braggot.
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Old 06-03-2010, 01:43 PM   #8
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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
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Default have you heard of adding Hydrogen Peroxide?

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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
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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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