Hi there,
I'd like some pointers here, pretty confused with current fermentation.
Brewed a double IPA :
7.7 kg German - Pilsner 38 1.6 80.6%
400 g German - Carapils 35 1.3 4.2%
400 g German - CaraHell 34 11 4.2%
400 g German - Munich Light 37 6 4.2%
200 g German - Wheat Malt 37 2 2.1%
450 g Belgian Candi Syrup - Clear (0L) 32 0 4.7%
12 g Mosaic Pellet 12.8 Boil 30 min 10.82
5 g Citra Leaf/Whole 13 Boil 30 min 4.16
15 g Citra Pellet 13 Boil 20 min 10.82
15 g Citra Pellet 13 Boil 10 min 6.48
15 g Polaris Pellet 20 Boil 5 min 5.48
15 g Citra Pellet 13 Boil 5 min 3.56
Mash for 30 min at 61C
Raise temperature to 66C and hold 15min
Raise temperature to 70C and hold 30min
Mashout
Final wort into fermenter was 24L at 1.082.
Now...i know my mash temps were low, but i was not expecting this :
I divided the wort into 2 fermenters (experiment):
19L with 2 packets US-05 , ferment at 15C
5L with harvested yeast from bottle of Belgian La Chouffe, ferment at 21C
Fermented for 3 weeks.
FG for 19L/US05 is now 1.014 (just raised temp to 21C now....will drop a bit more)
FG for 5L/Chouffe is now 1.004 !!!!
So that is 94% attentuation !!???!!?
How the hell did those litle belgian buggers attenuated so much ?
I was not expecting this. I am afraid that this may be contamined with wild yeast.
Taste and smell of US05 batch is wonderfull. Bang on.
Taste and smell of Chouffe bathc is "meeehhh" Not bad, but still very belgian green and less fruity. I am used to brwe belgians, they do get better with time.
Do you think that its impossible to attenuate 94%?
My plans are to leave it be another 2 weeks and then dry hop and bottle.
I was hoping to save this yeast from fermenter, but now i do not know anymore...
Cheers to all,
SAF
I'd like some pointers here, pretty confused with current fermentation.
Brewed a double IPA :
7.7 kg German - Pilsner 38 1.6 80.6%
400 g German - Carapils 35 1.3 4.2%
400 g German - CaraHell 34 11 4.2%
400 g German - Munich Light 37 6 4.2%
200 g German - Wheat Malt 37 2 2.1%
450 g Belgian Candi Syrup - Clear (0L) 32 0 4.7%
12 g Mosaic Pellet 12.8 Boil 30 min 10.82
5 g Citra Leaf/Whole 13 Boil 30 min 4.16
15 g Citra Pellet 13 Boil 20 min 10.82
15 g Citra Pellet 13 Boil 10 min 6.48
15 g Polaris Pellet 20 Boil 5 min 5.48
15 g Citra Pellet 13 Boil 5 min 3.56
Mash for 30 min at 61C
Raise temperature to 66C and hold 15min
Raise temperature to 70C and hold 30min
Mashout
Final wort into fermenter was 24L at 1.082.
Now...i know my mash temps were low, but i was not expecting this :
I divided the wort into 2 fermenters (experiment):
19L with 2 packets US-05 , ferment at 15C
5L with harvested yeast from bottle of Belgian La Chouffe, ferment at 21C
Fermented for 3 weeks.
FG for 19L/US05 is now 1.014 (just raised temp to 21C now....will drop a bit more)
FG for 5L/Chouffe is now 1.004 !!!!
So that is 94% attentuation !!???!!?
How the hell did those litle belgian buggers attenuated so much ?
I was not expecting this. I am afraid that this may be contamined with wild yeast.
Taste and smell of US05 batch is wonderfull. Bang on.
Taste and smell of Chouffe bathc is "meeehhh" Not bad, but still very belgian green and less fruity. I am used to brwe belgians, they do get better with time.
Do you think that its impossible to attenuate 94%?
My plans are to leave it be another 2 weeks and then dry hop and bottle.
I was hoping to save this yeast from fermenter, but now i do not know anymore...
Cheers to all,
SAF