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Old 05-22-2012, 08:02 PM   #11
SwampassJ
 
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If I mash at 152 with Vienna and wheat only and no crystal/dextrin or any roasted malts I get about the same attenuation. S05 is a beast. Try a higher mash at 156 or some crystal malt. Or you can try a less attenuative yeast like 04 or Another American yeast like Dennys or American Ale 2.
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Old 05-22-2012, 08:47 PM   #12
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Quote:
Originally Posted by SwampassJ View Post
S05 is a beast.
Very much this, in my experience. I use it almost exclusively for extract IPAs because I love the dryness.

 
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Old 05-22-2012, 09:07 PM   #13
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Yup, US-05 took my last IPA down to 1.004, whoops! But like others are saying, mashing a little higher should fix that to some degree, I mashed at about 150 F.

 
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Old 05-23-2012, 01:22 PM   #14
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Quote:
Originally Posted by Jayhem View Post
I was wondering if this could be my problem. I mash at a measured 150-154F but my thermometer is just a lab thermometer like this:



What is the best way to calibrate it?
There is no way to adjust this thermometer, which by the way is probably more accurate (but less convenient) than what most of us use. You can test it in ice water and boiling water to see how close it is. If it is not dead on, then you'll have to add or subtract by the amount it is off. Simple enough.

Since you are doing all grain, how you mash can have a large affect on the apparent attenuation.
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Old 05-23-2012, 01:43 PM   #15
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Quote:
Originally Posted by lowtones84 View Post
Yup, US-05 took my last IPA down to 1.004, whoops! But like others are saying, mashing a little higher should fix that to some degree, I mashed at about 150 F.
it took my last PA to 1.005 (or 1.007...not sure my hydrometer is reading correctly). I mashed at 152 and dropped a degree or 2 during the mash. i'm not too concerned...the sample tasted good!

 
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Old 05-23-2012, 03:25 PM   #16
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I just tried the brown ale that finished @ 1.008 and it doesn't taste dry since it does have 10oz of pale chocolate malt + 1lb of C-60 malt.

Any other dry yeasts that won't attenuate so much? I also have Nottingham.
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Old 05-23-2012, 04:06 PM   #17
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Originally Posted by weirdboy View Post
How long is your sparge?


I use a thermapen but it is rather pricey. However, it totally rocks as a thermometer. I know plenty of folks use some of the cheaper digital instant-read thermometers and like them.
I used to use one of those glass thermometers with the red alcohol inside from my LHBS because they were supposed to be accurate, but I found that it wasn't very accurate at all, so now have switched to a cheap digital probe thermometer and it is surprisingly accurate. Hit 32.3 in an ice slurry and seemed to be accurate at the boiling end as well. I bought it from focalprice for like 6 bucks shipped. Only down side is it is kind of slow.
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Old 05-23-2012, 04:29 PM   #18
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Quote:
Originally Posted by Jayhem View Post
Any other dry yeasts that won't attenuate so much? I also have Nottingham.
Depending on your system you could use S-04. I would use it if I wanted a less dry american ale, but only with a big pitch, plenty of oxygen, and cold, slowly rising fermentation temps. Even then I'd still worry about diacetyl.

I think this problem is better solved in the mash, especially if you've got doubts about your measurements.

 
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Old 05-23-2012, 05:14 PM   #19
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Personally I don't think S-04 is a good substitute for US-05. S-04 tends to have a lot more fruitiness. I think of it as more of an English-style ale yeast.

 
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Old 05-23-2012, 05:50 PM   #20
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So Mash temps are the most important thing here? Mash @ 154F for 50-60 minutes for less attenuation/sweeter beer?
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