Christmas Ale (honey, ginger, cinnamon)
Planned OG: 1.076
Measured OG: 1.088
Planned FG: 1.017
Estimated FG: 1.021 (based on WLP013 attenuation)
I overshot mash running volume. I've been having efficiency issues so I let them go over and just added to boil time to bring it to target volume. Batch sparging so not so concerned about PH. I ended up adding about 30 minutes turning my 90 minute boil to 120 minutes.
What resulted was an OG of 1.088 when I was shooting for 1.076. I'm suspecting I miscalculated some of my grain weights at LHBS. I pitched WLP013 London Ale Yeast which has 67-75% attenuation.
Basic calculations put a 75% apparent attenuation at FG of 1.021. My target FG was supposed to be 1.017.
I'm fairly new to AG, are my estimates correct and if so is there something I can do to get the FG down further? I want some residual sugars for sweetness but I'm concerned they will be too much at 1.021. I thought of pitching another yeast kind of like what you do in super high gravity but I don't want to dry it out.
Would pitching US05 help or any other type of yeast? If so at what point do I do it. I'm close to 4 days in primary right now.
Thanks!
Planned OG: 1.076
Measured OG: 1.088
Planned FG: 1.017
Estimated FG: 1.021 (based on WLP013 attenuation)
I overshot mash running volume. I've been having efficiency issues so I let them go over and just added to boil time to bring it to target volume. Batch sparging so not so concerned about PH. I ended up adding about 30 minutes turning my 90 minute boil to 120 minutes.
What resulted was an OG of 1.088 when I was shooting for 1.076. I'm suspecting I miscalculated some of my grain weights at LHBS. I pitched WLP013 London Ale Yeast which has 67-75% attenuation.
Basic calculations put a 75% apparent attenuation at FG of 1.021. My target FG was supposed to be 1.017.
I'm fairly new to AG, are my estimates correct and if so is there something I can do to get the FG down further? I want some residual sugars for sweetness but I'm concerned they will be too much at 1.021. I thought of pitching another yeast kind of like what you do in super high gravity but I don't want to dry it out.
Would pitching US05 help or any other type of yeast? If so at what point do I do it. I'm close to 4 days in primary right now.
Thanks!