Schnitzengiggle
Well-Known Member
I bottled my first AG brew last night, and when I checked my SG it dropped lower than it was estimated. My OG was 1046, and my FG came out to 1010, my estimated FG was 1014.
Why or what factors influenced this?
I understand mash temperatures may play the largest role in fermentability, but how about attenuation, is it possible that he yeast just had a higher attenuation for this ferentation?
I used WLP002, and their website shows an attenuation of 63-70%. According to my OG and FG that is 77% AT!
Even if my SG ended at 1013, I would have been at the top end of attenuation for this yeast.
What happened?
FWIW, this recipe was for an ordinary bitter, and I mashed at 148°F for 75 min, @ 1.25 qt/lb with a total grist of 8lb (6.5 lb marris otter, 1 lb victory, .5 lb of crystal 40, 90 minute boil.) I used a 1.5 liter starter and left in the primary for 3 weeks before racking straight to bottling last night. The smaple tasted decent, and didn't smell sour, and I had no airlock activity for about the past week (even htough I know this isn't a way to guage fermentation, the airlock stopped bubbling completely, and appeared fermentation was complete.)
Why or what factors influenced this?
I understand mash temperatures may play the largest role in fermentability, but how about attenuation, is it possible that he yeast just had a higher attenuation for this ferentation?
I used WLP002, and their website shows an attenuation of 63-70%. According to my OG and FG that is 77% AT!
Even if my SG ended at 1013, I would have been at the top end of attenuation for this yeast.
What happened?
FWIW, this recipe was for an ordinary bitter, and I mashed at 148°F for 75 min, @ 1.25 qt/lb with a total grist of 8lb (6.5 lb marris otter, 1 lb victory, .5 lb of crystal 40, 90 minute boil.) I used a 1.5 liter starter and left in the primary for 3 weeks before racking straight to bottling last night. The smaple tasted decent, and didn't smell sour, and I had no airlock activity for about the past week (even htough I know this isn't a way to guage fermentation, the airlock stopped bubbling completely, and appeared fermentation was complete.)