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Old 05-25-2012, 04:08 AM   #1
B_Lines
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I did my first all grain and the OG was a 1.040. after primary and secondary the FG is 1.002. target was about a 1.014 i think. Is that from a bacteria or wild strain of yeast?

10.5 lbs of grains and the WPL002 yeast. That was in the started for about 24 hours prior.

An help would be nice

 
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Old 05-25-2012, 04:55 AM   #2
DrinkNoH2O
 
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I think it def. finished dry but I doubt there was an infection or anything. 1.040 is a pretty low OG (especially for an ESB) so I'd expect it to finish somewhat low.

What was your mash schedule? What was your grain bill?

Might also check that your thermometer is accurate (both for the mash temp as well as correction factor when checking gravity).

 
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Old 05-25-2012, 05:46 PM   #3
shawnbou
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I agree there's no reason to suspect an infection if it doesn't taste infected / sour / horsey / etc.

As DrinkNoH2O noted, 1.040 is a little low for an ESB. OG on batches I've done was more like 1.050-1.055, so it could be that you just got less saccharification and started and finished lower than expected.

But a drier-than-expected finish could be the result of mashing too low. What was your mash temperature?
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Old 05-25-2012, 07:36 PM   #4
phoenixs4r
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That's 95% apparent attenuation.....

White labs lists that strain at 63-70%.

Are you sure your hydrometer is reading correctly?

EDIT: wait do least manufactuers list apparent or actual attentuation? I can't remember

 
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Old 05-25-2012, 08:42 PM   #5
daksin
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In my hands WLP002 attenuates more than WY1968 which is a similar strain. That said, I don't think I've ever seen a british yeast go that far down- I've never even had US05 do that. It was a pretty low gravity beer though, so if you mashed lower than you thought, had a real low % crystal in there, and fermented warm, I suppose it's possible. What temperature did you mash at? What was the grain bill? Do you know your efficiency? What temperature did the beer ferment at (beer temp, not ambient temperature)? Did you aerate at all or use pure O2?

+1 to checking the calibration on your hydrometer. Put it in some tap water (don't need distilled, the TDS in tap isn't enough to show up as a difference from distilled on a homebrew hydrometer) at 60F and make sure it's reading 1.000.
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Old 05-25-2012, 10:34 PM   #6
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I'm with daksin - 1st thing I thought is maybe a low mash temp produced a lot of fermentables.
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Old 05-29-2012, 07:19 PM   #7
B_Lines
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O.k. here are some numbers
Grain Bill
1/2 lb 60L
9 lb 2row
1 lb 90L

3 gallons of strike water washed in at 160. I added the 5.2 ph stabilizer and at 30 min the PH was 5.0 and the temp was 154 in the center. I mashed in a 10 gallon igloo cooler with a false botton. I rinsed the grains and had a total of about 5.8 gallons with an OG of 1.043. One thing i know i did wrong is i didnt have enough sparge water as my HLT is only 5 gallons (new one is coming).

 
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Old 05-29-2012, 07:31 PM   #8
cdeme123
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Your water to grain ratio is nearly 2 to one. Is that what the recipe calls for? It's not ridiculously high but most recipes I work with are between 1.2 and 1.5.

 
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Old 05-29-2012, 07:35 PM   #9
cdeme123
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Just had another thought. What temps did you take you gravity readings at?

 
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Old 05-29-2012, 07:42 PM   #10
cdeme123
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Disregard my first post. Got my units screwed up.

 
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