luckybeagle
Making sales and brewing ales.
I've brewed a few dozen AG batches and, no matter what I mash at or what yeast I use, I always seem to get very high attenuation. I don't think much of it when brewing Belgians due to adjunct sugars and naturally high attenuating yeast strains/the desire for a very dry beer, but I also seem to get it with other non Belgian strains:
WY1388: 94% average - Belgian Golden Strong, Blonde, Dubbel, Trappist Single (average mash temp: 149F for 60min. All finished around 1.005-1.008
Wy1214: 90% average - Tripel, BDS (149 mash). Finished below 1.010 IIRC)
WY1007: 88% average - Kolsch, Porter, "Irish" Dry Stout (151F mash on each). Finished 1.004-1.008
The list goes on. I don't think I've come close to 70-75% advertised by some of Wyeast's strains, which I know is typical--but my numbers just seem higher than coincidence.
WY1388: 94% average - Belgian Golden Strong, Blonde, Dubbel, Trappist Single (average mash temp: 149F for 60min. All finished around 1.005-1.008
Wy1214: 90% average - Tripel, BDS (149 mash). Finished below 1.010 IIRC)
WY1007: 88% average - Kolsch, Porter, "Irish" Dry Stout (151F mash on each). Finished 1.004-1.008
The list goes on. I don't think I've come close to 70-75% advertised by some of Wyeast's strains, which I know is typical--but my numbers just seem higher than coincidence.
- All fermentations are temperature controlled via Inkbird probe and chest freezer.
- All yeast pitches involve a starter or properly calculated slurry volumes (no direct cake pitches)
- I brew 3 to 5 batches on one yeast culture before "retiring" it down the drain.
- FG is reached in most cases within 4 to 7 days (no extended primary, have only secondaried once in my life)
- I batch sparge at 1.25 ratio and get 72 - 75% efficiency, depending on grain bill weight