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Old 10-23-2007, 09:20 PM   #1
Hopper31
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Sep 2007
Salt Lake
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My last 2 beers have had a bad attenuation % (I have been around 55%-60%). I have the 02 setup so I know my aeration is good. I am wondering if temp has anything to do with it my basement has been really cold lately like around 60 f. would this cause bad attenuation and if so what is the best way to regulate the temp?



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Old 10-23-2007, 09:24 PM   #2
BierMuncher
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On an ale yeast…it might slow it , but I don’t know that it would stall it.

What kind of yeast was it? What was the recipe…the OG and final?

You could move it to a warmer part of the house and deal with the opposite problem (too warm). Just keep it in a water bath with a towel draped and wicking the water up.



 
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Old 10-23-2007, 09:37 PM   #3
Hopper31
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Sep 2007
Salt Lake
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Here is the 2 recipes

7 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 73.68 %
2 lbs 8.0 oz Wheat Malt, Ger (2.0 SRM) Grain 26.32 %
1.00 oz Hallertauer [4.80 %] (60 min) Hops 17.0 IBU
0.50 oz Tettnang [4.50 %] (15 min) Hops 4.0 IBU
1.00 oz Tettnang [4.50 %] (5 min) Hops 3.2 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
5.00 gal Salt Lake City, UT Water
1 Pkgs German Ale/Kolsch (White Labs #WLP029) Yeast-Ale

OG- 1.050
FG- 1.020
60%



8 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 61.54 %
2 lbs Aromatic Malt (26.0 SRM) Grain 15.38 %
1 lbs 8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 11.54 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3.85 %
0.05 oz Styrian Goldings [5.40 %] (90 min) Hops 0.9 IBU
0.75 oz Styrian Goldings [5.40 %] (15 min) Hops 6.3 IBU
1.00 oz Strisslespalt [4.00 %] (5 min) Hops 2.5 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 7.69 %
5.00 gal Salt Lake City, UT Water
1 Pkgs Trappist Ale (White Labs #WLP500) Yeast-Ale

OG- 1.071
FG- 1.030
57%


Thanks for the help
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Primary- Oatmeal Stout

2nd- Kolsch

Bottled- Amber Ale and Brown Porter

Up next- Winter Ale

 
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Old 10-23-2007, 09:50 PM   #4
Iordz
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Aug 2007
Phoenix, AZ
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I ferment my Kolsch at 58F and get 80% attenuation, without using adjuncts. The main factor is the mash, I do a 90min mash at 148F.
As for the Belgian style tripple, the yeast likes to start cool and warm up, by the end of fermentation it should be around 75F. The cool temperature could be the cause of the poor attenuation in the beer.
You said you aerate well, but do you pitch plenty of healthy yeast?

 
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Old 10-23-2007, 09:59 PM   #5
PintOfBitter
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I've just had trouble with a trippel stalling out early - i began the ferment at 62F and brought it to about 73 (temperature controlled throughout) and decided I hadn't made a large enough pitch. Same yeast you're using.

FWIW.
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Maybe you can use these Grain, Hops, Yeast Reference Charts

 
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Old 10-23-2007, 10:00 PM   #6
Hopper31
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Sep 2007
Salt Lake
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Yeah I made a starter for both 3 days in advance. I only did a 60 minn mash @ 150 but I did the iodine test and it looked fine. I can’t figure it out.
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Primary- Oatmeal Stout

2nd- Kolsch

Bottled- Amber Ale and Brown Porter

Up next- Winter Ale

 
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Old 10-24-2007, 05:19 PM   #7
Hopper31
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Sep 2007
Salt Lake
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Here is my Ghetto solution so far it is back up to 72f and I am seeing some activity from the airlock again I would move it upstairs but the SWMBO said no way!!

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2nd- Kolsch

Bottled- Amber Ale and Brown Porter

Up next- Winter Ale

 
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Old 10-24-2007, 08:27 PM   #8
Jekster
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Be careful with sharp increases in temperature like that. I know that everyone wants to see bubbles in their airlock, but I've also heard that a lot of fermentation temperature is keeping things consistent. Yeasties apparently don't like to be chilled and warmed up too quickly. Also, watch out for too hot of a fermentation. It could be worse than low attenuation: it could cause your beer to have weird off smells.


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