EvilBrewer
Well-Known Member
I'm sure this question has been posted but I couldn't think of any key words that were unique enough to search for it without returning, well, just about every thread on the site.
Recently brewed a pumpking ale and everything went really well. Hit my starting gravity of 1.063 and pitched my 1.5L starter of 1056.
Quick and vigorous fermentation completed within 3 days or so; final gravity is at 1.011.
Question: Does that seem normal? Seems like a pretty high attenuation even for this yeast strain. Beer Smith says I got 81.6% apparent attentuation and 66.1% Real Attenuation. Wyeast's site says 73-77% attenuation for this strain. Seems like I'm outside that range which makes me nervous.
Mash temp was 152 so I guess I'd expect it to an extent...but just wanted to see. This is the highest attentuation I've gotten in a while using the basic same ingredients for most beers I brew.
I used a larger starter for this batch (previously made starters about half this size), and I also oxygenated the wort using an O2 tank with stone--which I hadn't done before.
The samples I took don't taste bad...just a tad dry. Actually pretty clean though. It's possible that nothing is wrong, but...
Thoughts?
Recently brewed a pumpking ale and everything went really well. Hit my starting gravity of 1.063 and pitched my 1.5L starter of 1056.
Quick and vigorous fermentation completed within 3 days or so; final gravity is at 1.011.
Question: Does that seem normal? Seems like a pretty high attenuation even for this yeast strain. Beer Smith says I got 81.6% apparent attentuation and 66.1% Real Attenuation. Wyeast's site says 73-77% attenuation for this strain. Seems like I'm outside that range which makes me nervous.
Mash temp was 152 so I guess I'd expect it to an extent...but just wanted to see. This is the highest attentuation I've gotten in a while using the basic same ingredients for most beers I brew.
I used a larger starter for this batch (previously made starters about half this size), and I also oxygenated the wort using an O2 tank with stone--which I hadn't done before.
The samples I took don't taste bad...just a tad dry. Actually pretty clean though. It's possible that nothing is wrong, but...
Thoughts?