poor Attenuation WLP400

[Braumeise]

So, we are talking my third batch - no4 is still in the fermentor.

I did not hit the OG.
Started with 1.030, fermented at 67°F for almost 5 weeks now.
Bottled yesterday.
Gravity is 1.015 which makes for a apparent attenuation of only 49%...

I did research on that yeast and did as some people suggested "swirl" the bucket after audible signs of fermentation decreased ....

Will bottle batch 4 today, this one seems slightly better but I started of with 1.048 on that one...

Any ideas why I keep brewing ultra-light beers here?

 

[porterpounder]

What are we looking at for recipe and process? Extracts often finish higher, or mash temp too high if going all/partial mash and the low OG would be a result of too much initial dilution, poor mash efficiency if using grain, and/or an insufficient boil.

 

[dmtaylor]

I love this yeast. My average attenuation with this yeast is 75-80%. It might be an extract problem, either that or a recipe problem. Try getting recipes from a different source. Learn much more about extract brewing here:

Copy and paste this image into Word in landscape, then print and enjoy.

 

[Braumeise]

What are we looking at for recipe and process? Extracts often finish higher, or mash temp too high if going all/partial mash and the low OG would be a result of too much initial dilution, poor mash efficiency if using grain, and/or an insufficient boil.

All Grain, no extract not bags

My Conversion was extremely poor in the first two attempts due to various mistakes.

3rd attempt my conversion was better, but I still ended up not hitting the OG.

4th batch I did hit the OG the recipe suggested, will bottle today and take final gravity reading.

Yet batch no 3 seems pretty "messed up"

 

[Braumeise]

I love this yeast. My average attenuation with this yeast is 75-80%. It might be an extract problem, either that or a recipe problem. Try getting recipes from a different source. Learn much more about extract brewing here:

Copy and paste this image into Word in landscape, then print and enjoy.

I refuse to do extract brewing German house wife pride speaking here

 

[dmtaylor]

Oh, okay. So it's a little different problem then. Two big things: Crush harder, and mash at a cooler temperature. Start there.

 

[OswaldvW]

Do you keep using the same yeast? Perhaps try a Wyeast equivalent.

Also, make sure you really aerate your wort.

I get great attenuation from the Witbier strain, so I think if the yeast is healthy, it shouldn't be a problem.

Have you made a yeast starter?

 

[Braumeise]

Do you keep using the same yeast? Perhaps try a Wyeast equivalent.

Also, make sure you really aerate your wort.

I get great attenuation from the Witbier strain, so I think if the yeast is healthy, it shouldn't be a problem.

Have you made a yeast starter?

No starter.

Liquid Yeast. Bought fresh and stored for 4 days in fridge, let warm up to room temp before pitching.

I did aerate the wort.

4th batch went from OG 1048 to FG 1020 - apparent attenuation of 57%

hmmm................

I always used the same yeast from the same HBS.

 

[dmtaylor]

That is crazy. I forgot something very very important though:

Are you using a hydrometer to measure final gravity, or a refractometer? A hydrometer should be very accurate; however, a refractometer does not work properly with alcohol! Refractometers are wonderful tools, but if you use it for final gravity measurements especially, you need to enter the results into a correction formula. See here:

http://www.brewersfriend.com/refractometer-calculator/

So for your latest beer from 1.048 to 1.020, what you actually have is 12 Brix to 5 Brix, which in the calculator gives you a final gravity of not 1.020 but rather 1.008!

I hope that's it. Otherwise, you've been mashing too hot and didn't know it. Maybe just need to recalibrate your thermometer in boiling water, or take a lot more temperature measurements at different spots in your mash tun and take the overall average. I measure my mash temps in at least 3 or 4 different spots and take the average, because it can vary, a LOT.

Hope this helps!!!!

P.S. It's not a starter thing, don't worry much about that, unless your yeast was friggin old and dead for some reason. Use reasonably fresh yeast and this will NOT happen.

 

[Braumeise]

I actually use a hydrometer.

The mash Temperature IS an issue. I know that.
Just bought a new Thermometer.


Will see what the nex batches come out like AND bought adifferent yeast this time.
So we will see.

Thanks for helping me out here