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Old 11-04-2010, 07:11 AM   #1
bolts
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I brewed an IPA ~3 weeks ago and just kegged it tonight. It smells great, seems a bit thin -- but carbonation will change it some. It went from 1.063 -> 1.010 with WLP002. 84% apparent attenuation. I usually get pretty good attenuation (70% - 75%) out of this yeast, but this is crazy. Thoughts? (it's not infected)


I fermented at 64F and let it rise to 66F over 3 days, then rested at 68F while dry hopping. The malt bill is based on the Union Jack CYBI recipe -- so my mashing was 60m @ 145F, then stepped up to 155F for 15m.

Process wise, I vorlauf/drain the initial wort without raising the temp (~25m). Then I add in the sparge water (~5g) to raise up to 168 then repeat. While this is happening my original wort is not getting heated. Am I creating really really fermentable wort by letting it sit?

I used a properly sized stir plate starter (per Mr Malty) and pushed oxygen for ~1 minute through a stone before pitching. This was also the first batch where I used an oxygen stone -- I used to use the shake method. That said, I did some measurements prior on flow rate, etc and don't believe it was over oxygenated.

 
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Old 11-04-2010, 11:52 AM   #2
dstar26t
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What % conversion did you have after the 15 minute rest at 155? I like to take a refract reading and compare it to what the 100% conversion gravity should be at that given water to grain ratio. If it's not over 95% converted, the mash sits until it is. You may need to rest for 75 or 90 min next time at 145F or 30 min at 155F. Conversion isn't happening very fast at 145F. How much heat did the first runnings loose while they sat and waited for the rest of the runnings?
I did a similar step mash on my Flower Power IPA imposter recipe. 144F for 90 min and 155 for 15 minutes. After the 90 minute rest, there was 95% conversion and then after 15 minutes at 155F, it went up to 99%. That gave 77% attenuation with Wyeast 1099 Whitbread.
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Old 11-04-2010, 01:12 PM   #3
maida7
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Nov 2009
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Quote:
Originally Posted by bolts View Post
I fermented at 64F and let it rise to 66F over 3 days, then rested at 68F while dry hopping. The malt bill is based on the Union Jack CYBI recipe -- so my mashing was 60m @ 145F, then stepped up to 155F for 15m.

Process wise, I vorlauf/drain the initial wort without raising the temp (~25m). Then I add in the sparge water (~5g) to raise up to 168 then repeat. While this is happening my original wort is not getting heated. Am I creating really really fermentable wort by letting it sit?
Mashing low at 145F + no mash out is probably what's making your wort so fermentable. Heating the first runnings could help a bit. Once you start runing off into the brew pot, turn on the heat. It will stop conversion and it will save some time getting the pot up to boiling.

 
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Old 11-04-2010, 03:53 PM   #4
cookietruck
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Apr 2009
austin
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i mashed an ESB recipe at 151.
something like 12lb maris otter
1lb ambermalt
~ 1.5 lbs dark crystal malts

i was worried about attenuation which is why i mashed kinda low.

the beer went from 1.063 to 1.012, the yeast was pretty much done in 4 days.
i decanted 2300ml of starter, pitched the slurry and had krausen in less than 8 hrs.

i was pretty surprised.
seems this yeast can attenuate just fine if you use it right.
i'll be mashing higher in the future.

 
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Old 11-04-2010, 04:02 PM   #5
maida7
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Nov 2009
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Quote:
Originally Posted by cookietruck View Post
i mashed an ESB recipe at 151.
something like 12lb maris otter
1lb ambermalt
~ 1.5 lbs dark crystal malts

i was worried about attenuation which is why i mashed kinda low.

the beer went from 1.063 to 1.012, the yeast was pretty much done in 4 days.
i decanted 2300ml of starter, pitched the slurry and had krausen in less than 8 hrs.

i was pretty surprised.
seems this yeast can attenuate just fine if you use it right.
i'll be mashing higher in the future.
Nearly 7% ABV! that's a big ESB

Everybody's equipment and process varies so you will need to tune your mash temps for your set up. I've just moved up to a 10 gallon set up and I'm slowly learning my system all over again. Trial and error. Enjoy the journey.

 
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Old 11-04-2010, 04:12 PM   #6
cookietruck
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Apr 2009
austin
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Quote:
Originally Posted by maida7 View Post
Nearly 7% ABV! that's a big ESB

Everybody's equipment and process varies so you will need to tune your mash temps for your set up. I've just moved up to a 10 gallon set up and I'm slowly learning my system all over again. Trial and error. Enjoy the journey.
yeah.
i was expecting the FG to be about 1.016-1.018
oh well. i'll drink it

 
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Old 11-04-2010, 07:42 PM   #7
bierhaus15
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Aug 2008
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I made a batch of ESB with some washed wy1968 (same as wlp002) and got some crazy attenuation. Went from 1.060 to 1.004, no kidding! It was not infected and I mashed at 155F. It's actually a pretty good beer, more like an English IPA than a ESB, and surprisingly smooth for 7+% abv.

People are always worried they wont get good attenuation from this yeast, but I have never had a problem getting 75-80%. Though, once in a while I get one that attenuates wayy to much.

 
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Old 11-04-2010, 08:58 PM   #8
tunoffun
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Oct 2010
AZ
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Quote:
Originally Posted by maida7 View Post
Mashing low at 145F + no mash out is probably what's making your wort so fermentable. Heating the first runnings could help a bit. Once you start runing off into the brew pot, turn on the heat. It will stop conversion and it will save some time getting the pot up to boiling.
.

 
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Old 11-04-2010, 10:38 PM   #9
ajf
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I use a lot of 002, and almost always get 80 - 85% attenuation.

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Old 11-14-2010, 05:54 PM   #10
mattldm
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Apr 2010
Rancho- Redlands, CA
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I used 002 in an english nut brown and I got 78.5% attenuation.
Mashed at 150-151 for 70 minutes.

This was much higher than I expected and the beer is more dry than I would have liked but totally drinkable!

 
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