Little_Lebowski
Well-Known Member
- Joined
- May 31, 2016
- Messages
- 209
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- 39
Well, I've come to the point where I'm desperate for advice on issues with over attenuation. It doesn't seem to matter which thermometer I use for mash temps, the size of my starter ( 1L vs 2L), ferm temps, type of yeast... you name it. MY BEERS ARE FINISHING SO DRY!
I don't know if in the last 6 beers I've brewed I've been able to keep FG from finishing under a 1.010. Heck I'd be delighted with a 1.010! The last beer I made which was an Alpine Nelson clone, my OG was a 1.070 and the beer dropped to a 1.006! With things being so dry the bitterness really jumps at you and there's absolutely no malt sweetness at all to balance.
I typically use gigayeast VT IPA, but on this Nelson clone I used Wyeast dennys favorite. Regardless, both overattenuate for me. I typically use 2L starters for 5 gallon batches but tried to use a 1L instead to see if that amount of yeast was just too much but things were no different.
I switched over to batch sparging from fly sparging with a blichman autosparge about a year ago. I'm thinking back and cAnnot recall having these issues prior to batch sparging. Could this be a culprit? I may switch back for a brew to see if that helps. I also started hearing my first runnings while batch sparging to keep temps elevated post mash but to no really noticeable avail.
I'm just begging for some malt body here because I feel like I have to compensate so much with lowered hop additions, which pains me to do.
I don't know if in the last 6 beers I've brewed I've been able to keep FG from finishing under a 1.010. Heck I'd be delighted with a 1.010! The last beer I made which was an Alpine Nelson clone, my OG was a 1.070 and the beer dropped to a 1.006! With things being so dry the bitterness really jumps at you and there's absolutely no malt sweetness at all to balance.
I typically use gigayeast VT IPA, but on this Nelson clone I used Wyeast dennys favorite. Regardless, both overattenuate for me. I typically use 2L starters for 5 gallon batches but tried to use a 1L instead to see if that amount of yeast was just too much but things were no different.
I switched over to batch sparging from fly sparging with a blichman autosparge about a year ago. I'm thinking back and cAnnot recall having these issues prior to batch sparging. Could this be a culprit? I may switch back for a brew to see if that helps. I also started hearing my first runnings while batch sparging to keep temps elevated post mash but to no really noticeable avail.
I'm just begging for some malt body here because I feel like I have to compensate so much with lowered hop additions, which pains me to do.