Attenuation question - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Attenuation question

Reply
 
Thread Tools
Old 02-13-2011, 08:43 PM   #1
Joedub
Recipes 
 
Jan 2011
Cape Cod, Massachusetts
Posts: 93


Ok So I have brewed and bottled 1 beer and have 2 others fermenting one a blonde at 2 weeks old and the other a porter at 1 week old (all extract). My first beer an IPA ended at 69% attenuation. I checked the two fermenting currently today and they are also at 69% attenuation. Is this normal?

The IPA and blonde used S-04 and the porter used Wyeast 1728( with 1300ml starter). I ferment around 64-68F (that is what fermometer says) with peak fermentation barely touching 70F for short periods of time.

 
Reply With Quote
Old 02-13-2011, 09:07 PM   #2
Runyanka
 
Runyanka's Avatar
Recipes 
 
Dec 2008
Providence Village, Texas
Posts: 1,536
Liked 20 Times on 19 Posts


It is what it is... yeast are living, so no controlling what they are going to do. What has your OG and FG on these beers?
__________________
Diverse Haus Brewery

 
Reply With Quote
Old 02-13-2011, 09:11 PM   #3
Joedub
Recipes 
 
Jan 2011
Cape Cod, Massachusetts
Posts: 93

IPA was OG 1.065 FG 1.020, Blonde OG 1.046 SG 1.014, Porter OG 1.065 SG 1.020.

 
Reply With Quote
Old 02-13-2011, 09:16 PM   #4
pernox
Recipes 
 
Jan 2010
Western MA
Posts: 392
Liked 18 Times on 16 Posts


Sounds about right, Boston. This is part of the S-04 description - I'm not familiar with 1728.

Quote:
Originally Posted by SAFALE
A dry ale yeast derived from the Whitbread strain. Popular with ale brewers who use dry yeast. High flocculation, attenuation: 70-75%.
I've seen it run a little better than that from time to time, but 69% is not an indication of anything wrong, IMO.
__________________
"God forbid we should ever be twenty years without such a rebellion.... And what country can preserve its liberties, if its rulers are not warned from time to time, that this people preserve the spirit of resistance? Let them take arms.... The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson, in letter to William S. Smith, 1787

 
Reply With Quote
Old 02-14-2011, 12:43 AM   #5
SKMO
Recipes 
 
Nov 2010
Southwest, MO
Posts: 375
Liked 13 Times on 13 Posts


Quote:
Originally Posted by Joedub View Post
My first beer an IPA ended at 69% attenuation. I checked the two fermenting currently today and they are also at 69% attenuation. Is this normal?
I assume you know that there several things you can put into your wort, that will raise the OG, and not be fermentable? Not trying to be a smart arse but a lot of specialty color and flavor malts don't ferment, or do so minimally, and that can have a huge effect on attenuation, depending on how you calculate it.

 
Reply With Quote
Old 02-14-2011, 12:45 AM   #6
Joedub
Recipes 
 
Jan 2011
Cape Cod, Massachusetts
Posts: 93

I just thought it was strange that all my brews so far look to be at the same attenuation.

 
Reply With Quote
Old 02-14-2011, 02:28 AM   #7
ajf
Senior Member
HBT_LIFETIMESUPPORTER.png
 
ajf's Avatar
Recipes 
 
Oct 2005
Long Island
Posts: 4,646
Liked 105 Times on 99 Posts


You may be able to increase your attenuation by switching to a different brand of extract. (Different brands of extract have different fermentation characteristics.)
You can also increase attenuation be pitching an adequate amount of yeast, and by aerating the wort. (You do seem to be pitching adequate yeast. 1 packet of S-04 should be adequate for most 5g batches, and you had the foresight to make a starter with the liquid yeast.)

-a.
__________________
There are only 10 types of people in this world. Those that understand binary, and those that don't.

 
Reply With Quote
Old 02-14-2011, 02:47 AM   #8
Joedub
Recipes 
 
Jan 2011
Cape Cod, Massachusetts
Posts: 93

Quote:
Originally Posted by ajf
You may be able to increase your attenuation by switching to a different brand of extract. (Different brands of extract have different fermentation characteristics.)
You can also increase attenuation be pitching an adequate amount of yeast, and by aerating the wort. (You do seem to be pitching adequate yeast. 1 packet of S-04 should be adequate for most 5g batches, and you had the foresight to make a starter with the liquid yeast.)

-a.
I have used Northern Brewer and Muntons extract.

 
Reply With Quote
Old 02-14-2011, 02:56 AM   #9
tnbrewer371
Recipes 
 
Mar 2010
Nashville, Tennessee, Tennessee
Posts: 292
Liked 1 Times on 1 Posts


69% seems low for the s04 to me but I don't have much experience with this yeast I average 78% with 1056/s05 if that helps
__________________
Primary1: Cider 4
Primary2: Session XX Pale Ale
Primary3: Twonty Riy
Primary4: Dirty Southern Blonde

Corny1: Southern Blonde
Corny2: sierra madre pale ale (nb)

Bottled: A bunch of stuff

 
Reply With Quote
Old 02-14-2011, 05:09 AM   #10
kanzimonson
Recipes 
 
Aug 2009
Charlottesville, VA
Posts: 2,174
Liked 44 Times on 40 Posts


Quote:
Originally Posted by tnbrewer371 View Post
69% seems low for the s04 to me but I don't have much experience with this yeast I average 78% with 1056/s06 if that helps
How can you possibly say this without having any experience with this yeast...

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Attenuation question - fermenting in corny Hugh_Jass Fermentation & Yeast 28 11-24-2012 03:48 PM
93-94% attenuation? lpdb185 Fermentation & Yeast 9 05-25-2010 03:14 PM
Sh**ty Attenuation bjzelectric Fermentation & Yeast 5 12-05-2009 02:54 AM
103% attenuation gxm Fermentation & Yeast 10 09-03-2009 10:36 PM
us-05 attenuation!? ElDuderino Fermentation & Yeast 13 09-01-2009 06:47 PM


Forum Jump