Attenuation - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Extract Brewing > Attenuation

Reply
 
Thread Tools
Old 03-03-2006, 07:16 AM   #1
flingdingo
Recipes 
 
Mar 2006
LAX
Posts: 91


Okay, here we go...first Official thread...bear with me if this is in the wrong section.

I've brewed about ten batches, and I have yet to have a beer attenuate out completely. If attenuation is 70% - 80%, I will get 70% at most. I've tried pitching yeast straight from the package, making a starter, and in two cases, pithcing the yeast cake from the previous batch, and still, I get minimal attenuation. Any thoughts?

 
Reply With Quote
Old 03-03-2006, 08:17 AM   #2
SwAMi75
 
SwAMi75's Avatar
Recipes 
 
Mar 2005
Midwest City, OK
Posts: 2,478
Liked 7 Times on 7 Posts


What type/brand of extract are you using? Some have more unfermentable stuff in them than others.

Welcome to the forum!
__________________
May you go marching in three-measure time
Dressed up as asses, drunk to the nines
Swing from the rafters, shouting those songs
Gone unsung for far too long


 
Reply With Quote
Old 03-04-2006, 12:40 AM   #3
flingdingo
Recipes 
 
Mar 2006
LAX
Posts: 91

Mostly I've used Alexander's extract syrup, both dark and light, and Munton's DME.
__________________
Beer. It's what's for dinner.

 
Reply With Quote
Old 03-04-2006, 12:42 AM   #4
homebrewer_99
 
homebrewer_99's Avatar
Recipes 
 
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,792
Liked 132 Times on 99 Posts


I got sent to the principle's office because I couldn't pay attenuation....

In my own defense, I wasn't sure if I could trust my 3-fingered shop teacher as he gave us instruction on how to use the band saw!!
__________________
HB Bill

 
Reply With Quote
Old 03-04-2006, 12:52 AM   #5
rewster451
 
rewster451's Avatar
Recipes 
 
Oct 2005
columbia, MO
Posts: 496

I've had similar problems lately, but I was doing mini-mashes too. I assumed that I wasn't converting my starches properly. If you're doing extract, and you've tried all those different methods of pitching, my only guess is temperature. But I'm not even sure that would affect it as long as the ferment finished.
__________________
Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA

 
Reply With Quote
Old 03-04-2006, 12:56 AM   #6
homebrewer_99
 
homebrewer_99's Avatar
Recipes 
 
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,792
Liked 132 Times on 99 Posts


Quote:
Originally Posted by rewster451
I've had similar problems lately, but I was doing mini-mashes too. I assumed that I wasn't converting my starches properly. If you're doing extract, and you've tried all those different methods of pitching, my only guess is temperature. But I'm not even sure that would affect it as long as the ferment finished.
"Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer)."

Man, that's the longest beer name I've ever heard of? Is the label on a scroll?
__________________
HB Bill

 
Reply With Quote
Old 03-04-2006, 12:59 AM   #7
Ivan Lendl
 
Ivan Lendl's Avatar
Recipes 
 
Feb 2006
Wimbledon Finals
Posts: 1,290
Liked 8 Times on 7 Posts


are you talking BIG beers? what type of yeast are you using? i dont even consider attenuation, i just try to stay away from really dry/highly attenuate yeasts...but iwould guess its probably the types of extract: munstons is dry, and laaglander is fuller bodied (more dextrins),and briess is in-between

 
Reply With Quote
Old 03-04-2006, 01:02 AM   #8
rewster451
 
rewster451's Avatar
Recipes 
 
Oct 2005
columbia, MO
Posts: 496

Quote:
Originally Posted by homebrewer_99
"Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer)."

Man, that's the longest beer name I've ever heard of? Is the label on a scroll?
Ha ha! We're going to come up with the names later, also our team names. I just thought it was a cool idea and wanted to put it in my signature.
__________________
Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA

 
Reply With Quote
Old 03-04-2006, 01:51 AM   #9
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
Liked 152 Times on 143 Posts


Alexander's Specs

Although I haven't quite figured out what it all means.

I often have attenuation problems: extract, AG, whatever. Since I'm brewing for flavor, I don't sweat it too much. I suspect it will get better once I have a temperature stable cabinet for fermenting.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 03-04-2006, 02:33 AM   #10
Kaiser
 
Kaiser's Avatar
Recipes 
 
Nov 2005
Pepperell, MA
Posts: 3,895
Liked 128 Times on 74 Posts


What you may want to do, is a forced ferment test with the extract that you are using. This may be used with AG batches to determine the FG before the main fermentation is done, but can also be used to determine the attenuation of malt extract.

Simply make a starter with the yeast you plan to use and let it ferment out. Now with the FG and the SG you can now determine the attenuation that you get with this extract and the yeast.

The dry extract that I was using attenuated very well (to well I would say) one of the batches came all the way down to 1.008 from 1.060.

Kai

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Attenuation beerthirty General Techniques 3 02-06-2009 06:36 AM
Help with Low Attenuation newbrewerny Beginners Beer Brewing Forum 3 10-26-2008 03:11 AM
Attenuation? jayhuff Beginners Beer Brewing Forum 7 08-05-2008 03:37 AM
Attenuation ? Chris_Dog General Beer Discussion 31 01-07-2008 10:57 PM
attenuation???? pa-in-utah General Techniques 4 04-06-2007 12:44 AM


Forum Jump