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Old 03-29-2007, 12:18 AM   #1
shlap
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So far I've done 3 all-grain batches. An amber, an IPA, and a Kolsch. All three have had the correct OG but the final gravity on all 3 batches came to 1.003/4 !!?!

All of the batches taste completely as expected but are hella-dry.

I've verified at the LHBS that my hydrometer is correct.

Two of the batches used 1.25qt water/lb. The IPA used 1.7qts/lb because my mash temp was low at first and I had to add some hot water to bring it up.

With the Kolsch, I intentionally let the mash rest at 160 degrees for 60 min to see if that thickened it up at all; didn't matter, I still got 1.004.

WTF is going on here? Do I have some sort of Super-Ultra-Mega Yeast lurking in my house?



 
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Old 03-29-2007, 12:38 AM   #2
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Quote:
Originally Posted by shlap
So far I've done 3 all-grain batches. An amber, an IPA, and a Kolsch. All three have had the correct OG but the final gravity on all 3 batches came to 1.003/4 !!?!

All of the batches taste completely as expected but are hella-dry.

I've verified at the LHBS that my hydrometer is correct.

Two of the batches used 1.25qt water/lb. The IPA used 1.7qts/lb because my mash temp was low at first and I had to add some hot water to bring it up.

With the Kolsch, I intentionally let the mash rest at 160 degrees for 60 min to see if that thickened it up at all; didn't matter, I still got 1.004.

WTF is going on here? Do I have some sort of Super-Ultra-Mega Yeast lurking in my house?
Did you use the same yeast on all of them?


Dan


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Old 03-29-2007, 01:12 AM   #3
The Pol
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What yeast strain?

 
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Old 03-29-2007, 01:18 AM   #4
Yuri_Rage
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What OG?
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Old 03-29-2007, 01:42 AM   #5
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I know this is going to sound incredibly EAC and I really don't mean it that way. But when you are describing a problem and need a solution you should give us all of the information you can. Like yeast strand, fermenting temp, OG and any other little boring pieces of info you can think of.
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Old 03-29-2007, 05:14 AM   #6
shlap
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The amber and the IPA used White Labs California Ale, the Kolsch used White Labs Kolsch.

OG was 1.056 on the IPA, 1.056 on the Amber, and 1.041 on the Kolsch.

Fermenting temp was between 62-70 with all three. It ranged quite a bit because I had all of the glass primarys in a rubbermaid container, with about 2 inches of water in the bottom, a wet towel wrapped around them and a fan on. The temp never got above 70 though.


I used a starter on the amber but not the IPA or the Kolsch.

I left them all in the primary for about 10 days because they all kept fermenting until then. I figured it was because my temp was on the low side.

I'm trying to think of anything else that might help... my amber is about 1.5 months old and still taste great; aside from being dry.

Let me know if there are any other details that might help.

Thanks!


 
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Old 03-29-2007, 05:37 AM   #7
shlap
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I did: OG was 1.056 on the IPA, 1.056 on the Amber, and 1.041 on the Kolsch

Did you want the gravitys before the boil?

 
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Old 03-29-2007, 05:41 AM   #8
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Ok, you've got 92-94% apparent attenuation, and that just doesn't seem possible. I was hoping your OGs would be really low, then the attenuation wouldn't be so high. I've heard of infection playing a part in low finishing gravity before, but I'm not inclined to blame that just yet. So far, you have me about as stumped as you are!
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Old 03-29-2007, 05:44 AM   #9
shlap
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Yeah, it's pretty strange. The LHBS owner says I'm just making very fermentable wort and to try thickening up my mash. Also, I brought a sample of the Amber in to him and he took the gravity himself with his own hydrometer; same result.

 
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Old 03-29-2007, 01:02 PM   #10
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Even if you purposefully made a really fermentable wort it is just not probable that you would reach those attenuations. In fact getting a dry, highly attenuated finish requires good planning. Have you ever used any champagne yeast in your house? I would lean towards a wild yeast infection. I am not aware of anything else that can produce the results you are describing unless for some reason you have hit upon a combination of perfect parameters that would allow your yeast to go far beyond what they are cited to perform at. I am inclined to guess at wild yeast over the latter because of probability alone. To further the case, take Orval for instance. That finishes somewhere at 1.006, which I don't really know of many other commercial examples that come close. This is done in an environment where they make pretty much one beer, with highly adapted strains and near perfect process.


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