Quick OG/yeast starter Question

[Babbage78]

Okay so a few days ago I brewed an IPA that ended up with an OG of 1.066 but changed to an OG of 1.064 after I had pitched a yeast starter. My question is whether I should use 1.066 or 1.064 as my starting OG when I try to solve for my beers abv?

Thank you!

 

[FirstAidBrewing]

1.064 is what the beer started at when the yeast began their work, so that's what you should stick to when doing your calculations.

 

[Babbage78]

Thanks for the quick reply! Btw, this was my first time using US-05 and am very surprised by how well it attenuated. The IPA ended at 1.008, which I calculated as being almost 87% attenuation! Is this normal for US-05? I mashed at 151 F for 60 mins and have only ever experienced this kind of fermentation with belgian yeast.

 

[kombat]

Don't make starters for dry yeast. Just rehydrate it (per the manufacturer's instructions) and pitch it.

 

[Babbage78]

So i now realize that my really high attenuation came from mashing at 151 F and adding 3/4 lb of sugar. Next time I'm gonna try mashing at 153 F and skip the sugar addition. Opinions?

 

[m00ps]

Id keep doing what you did. You want IPAs to be that dry. I always add sugar to mine and mash at 148F. Ideally, theyll end below 1.010