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Old 11-02-2012, 07:35 PM   #1
gkeusch
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Nov 2007
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I used WL 005 for my last two batches, sister slants from the same purchased liquid-yeast package, made into starters in the identical way. White Labs lists the attenuation range of 67 to 74%. The last two times I brewed I calculated my actual as 72% both times. One was mashed at about 153 degrees, the other at 150. I thought I should see a difference in attenuation between the two - the whole alpha versus beta thing. Hypothetically should I have? (I haven't had a chance to drink the second one yet to see if I can discern a difference in body).
Thanks for any comments!

 
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Old 11-02-2012, 08:08 PM   #2
DrinkNoH2O
 
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Oct 2009
Aliso Viejo, CA
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Everything we as homebrewers read would lead one to believe that mashing lower will result in higher attenuation but you are seeing otherwise, and I typically see what you are seeing.

In my experience attenuation/final gravity is much more dependent upon the % of specialty grains in the mash than the mash temp.

I'm sure there is a noticeable difference between mashing at 148 and 158, but in general I never see much difference in the 150-154 window.

 
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Old 11-02-2012, 09:44 PM   #3
badonkadundkel
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Mar 2011
las vegas, nv
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Agreed. I've noticed that pitching rate and health of yeast play a much bigger role in attenuation than a few deg F mash temp.

 
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