So I guess over attenuation is better than it's counter part, but the FG on this brew was supposed to be 1.011. After 4 days using US-05 and a targeted mash temp of 153, it went from a SG of 1.041 to 1.006?
Now, is not having the mash temp at 153 supposed to promote the beta enzymes to allow larger sugar chains to remain present, so you get more flavor out of your brew? I did a protein rest at 122 because I have a higher pH water, (starts at 7.4, and only drops to about 6.6 after adding a ton of 5.2) and got my mash where I needed it to be when I sparged (wanna say 5.5 or 5.6pH). The malt bill was simple. 7# marris 2# flaked corn....I rehydrated the yeast and pitched on July 1st at 1am...so it's barely been 3.5 days, and I'm seeing 005-006. I measured with 2 hydrometers which both read 005-006, and my refractometer - which upon correction was saying the brew was supposed to be a FG of 0075. So I'm guessin the readings aren't off.
Did the same thing with a saison, but it did the same thing. It's got a FG of 002! This was simple saison yeast that I rehydrated same as the US-05. I wanna add strawberries to it in the secondary, but am afraid the berries would combust before imparting any flavors into the brew on this yeast!
I've never had overattenuation when it comes to brews, but I'm looking at two pretty dry beers here from what I can see. I don't think I did anything out of the ordinary. Both beers were fermented at 65 degrees...which is cool for a saison yeast.
Any ideas why I got terminator yeast this time around?
Now, is not having the mash temp at 153 supposed to promote the beta enzymes to allow larger sugar chains to remain present, so you get more flavor out of your brew? I did a protein rest at 122 because I have a higher pH water, (starts at 7.4, and only drops to about 6.6 after adding a ton of 5.2) and got my mash where I needed it to be when I sparged (wanna say 5.5 or 5.6pH). The malt bill was simple. 7# marris 2# flaked corn....I rehydrated the yeast and pitched on July 1st at 1am...so it's barely been 3.5 days, and I'm seeing 005-006. I measured with 2 hydrometers which both read 005-006, and my refractometer - which upon correction was saying the brew was supposed to be a FG of 0075. So I'm guessin the readings aren't off.
Did the same thing with a saison, but it did the same thing. It's got a FG of 002! This was simple saison yeast that I rehydrated same as the US-05. I wanna add strawberries to it in the secondary, but am afraid the berries would combust before imparting any flavors into the brew on this yeast!
I've never had overattenuation when it comes to brews, but I'm looking at two pretty dry beers here from what I can see. I don't think I did anything out of the ordinary. Both beers were fermented at 65 degrees...which is cool for a saison yeast.
Any ideas why I got terminator yeast this time around?
