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Old 02-13-2011, 08:43 PM   #1
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Default Attenuation question

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.


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Old 02-13-2011, 09:07 PM   #2
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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?


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Old 02-13-2011, 09:11 PM   #3
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IPA was OG 1.065 FG 1.020, Blonde OG 1.046 SG 1.014, Porter OG 1.065 SG 1.020.
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Old 02-13-2011, 09:16 PM   #4
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Sounds about right, Boston. This is part of the S-04 description - I'm not familiar with 1728.

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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.
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Old 02-14-2011, 12:43 AM   #5
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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.
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Old 02-14-2011, 12:45 AM   #6
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I just thought it was strange that all my brews so far look to be at the same attenuation.
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Old 02-14-2011, 02:28 AM   #7
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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.
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Old 02-14-2011, 02:47 AM   #8
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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.
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Old 02-14-2011, 02:56 AM   #9
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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
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Old 02-14-2011, 05:09 AM   #10
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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...


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