Thin mashing = Extreme US05 Auttenuation. or? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Thin mashing = Extreme US05 Auttenuation. or?

Reply
 
Thread Tools
Old 09-21-2012, 08:46 PM   #1
Bonde
Recipes 
 
Oct 2010
Denmark
Posts: 110
Liked 1 Times on 1 Posts



Attenuation with S-05

I had a few beers going quite low recently. I know the first thing that spring to mind is an infection here in the summer time but I very much doubt it due to my process and the looks/taste of it.

But, the last supposed to be, session Centennial IPA went from 1053 to 1006in 5 days (today). Ive never seen that before and Ive been quite hysteric about cleanliness recently due to a few very low fgs. No sign of infection though.

Is a thin mash really capable of making the worth that much more fermentable? 88%.

Mashed 1:5.5 so quite thin.

 
Reply With Quote
Old 09-21-2012, 08:49 PM   #2
Obliviousbrew
 
Obliviousbrew's Avatar
Recipes 
 
Feb 2012
Benidorm, Alicante/Spain
Posts: 1,567
Liked 230 Times on 161 Posts


More than the thin mash Ill check on you mash temp, if temp is very low or you do a long protein rest for a long time with well modified malts you can get this, US-05 is a working horse too, some people have reported a low FG with it, Ive used quite a lot and never had those problems, did you checked that you hydrometer is accurate?

 
Reply With Quote
Old 09-21-2012, 08:54 PM   #3
Bonde
Recipes 
 
Oct 2010
Denmark
Posts: 110
Liked 1 Times on 1 Posts


Had 2 thermometers going due to the recent problems with low fg. And even crosschecked them before brewing with 2 other thermometers.
Single infusion mashed at 68-69c (154-156) for aprox 2 hours incl. sparge (mashed 65) Also another crazy thing 11% crystal, that really speaks aginst the low fg.

 
Reply With Quote
Old 09-21-2012, 08:56 PM   #4
HollisBT
Recipes 
 
Aug 2011
Greenville, SC
Posts: 686
Liked 68 Times on 31 Posts


A thinner mash will make a more fermentable wort, but like above, I think you might look more into your mash temps and also tell us your grain bill.


88% AA is pretty astonishing though.

 
Reply With Quote
Old 09-21-2012, 08:56 PM   #5
duboman
Recipes 
 
Jul 2011
Glenview, IL
Posts: 6,368
Liked 508 Times on 470 Posts


+1 on mash temp, if you were below 150 you got a much more ferment-able wort and greater attenuation. Is your thermometer calibrated? You may be mashing much lower than you think Also, at what temperature are you fermenting at, high temperatures will cause fast and furious fermentations as well as off flavor production depending on the yeast.

Edit: WOW, two posts before I finished typing!
__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010

 
Reply With Quote
Old 09-21-2012, 09:02 PM   #6
Bonde
Recipes 
 
Oct 2010
Denmark
Posts: 110
Liked 1 Times on 1 Posts


Grain bill:

Pale 66%
Crystal 120 11%
Munich 11%
Flaked Oats 11%

In terms of thermometers, I must admit that I do not use state of the art thermos. But 4-5 cheap digital ones. Threw 2 away as they were 2c off. Chose the one in the middle of them all, and hoped for the best, maybe not that good after all.

Fermentation temps are at a steady controlled 67.1f

 
Reply With Quote
Old 09-21-2012, 09:04 PM   #7
weirdboy
HBT_LIFETIMESUPPORTER.png
Recipes 
 
May 2009
Los Angeles
Posts: 8,216
Liked 492 Times on 397 Posts


I have (deliberately) gotten over 90% attenuation with US-05.

A 2 hour mash is pretty long, and likely to result in a more fermentable wort. If your thermometers are off by a degree or two, you are more likely to favor beta amylase and break down those complex sugars a bit more than you may have expected.

 
Reply With Quote
Old 09-21-2012, 09:06 PM   #8
Bonde
Recipes 
 
Oct 2010
Denmark
Posts: 110
Liked 1 Times on 1 Posts


Quote:
Originally Posted by weirdboy View Post
I have (deliberately) gotten over 90% attenuation with US-05.

A 2 hour mash is pretty long, and likely to result in a more fermentable wort.
Above 90% now thats crazy...

i thought i was crazy when my french Saison hit the late 90'ies... but us05...

The 2 hours was including batch sparge, the normal mash took 65min.

 
Reply With Quote
Old 09-21-2012, 09:13 PM   #9
jtejedor
Recipes 
 
Sep 2010
Las Vegas
Posts: 651
Liked 11 Times on 10 Posts


I would check thermometer as others have stated. I used to get crazy attenuation but now that I am using a thermopen my numbers are more in line with what they should be. That is a pretty thin mash though. I even do overnight mash and my attenuation numbers are still pretty close.

 
Reply With Quote
Old 09-22-2012, 12:35 AM   #10
Denny
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Jun 2005
Eugene, OR
Posts: 4,872
Liked 682 Times on 490 Posts


Quote:
Originally Posted by Bonde View Post
Above 90% now thats crazy...

i thought i was crazy when my french Saison hit the late 90'ies... but us05...

The 2 hours was including batch sparge, the normal mash took 65min.
Waidaminnit....are you saying you batch sparged for an hour?
__________________
Life begins at 60....1.060, that is!

www.dennybrew.com

http://www.experimentalbrew.com - "Homebrew All Stars" now shipping!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
US05 dry yeast Tubbster85 Fermentation & Yeast 11 09-08-2012 06:26 PM
Us05 iowabrew Fermentation & Yeast 12 10-27-2011 04:57 PM
Us05 tasting seriously Belgian-y duckmanco Fermentation & Yeast 40 07-20-2011 09:22 PM
Does Underpitching US05 = Low flocculation? sco999 Fermentation & Yeast 7 01-23-2011 02:47 AM
US05 and Sulphur? winvarin Fermentation & Yeast 4 11-08-2010 02:23 AM


Forum Jump