Palmetto33
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- Feb 10, 2008
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Well, I checked on the IPA in the secondary and it is .006 off the high end of the FG at 1.020. My Brown ale in the bottles are also way over FG.
I read in another thread going on that Munton's Dry Ale yeast (Mine just says Muntons Active Brewing Yeast) has a low attenuation rate. For the Brown ale in the bottles the Attenuation rate is 55% and for the IPA in the secondary it is only 60%. Also, on Palmer's website he said to use 7-14 grams of yeast for a 5 gallon batch. My package that I used for the first two brews are only 6 grams.
I'm starting to think that these two factors are what's causing my extraordinarily high gravity readings. Any thoughts on the possibility of the yeast causing the problem?
By the way I rehydrated the yeast before pitching in both and I aerated pretty thoroughly I thought, at least in the IPA. And the fermentation was very vigorous at the start in both batches. I transferred both after a week in the primary.
I'm thinking about rehydrating the one extra packet of Muntons I've got and adding it to my IPA in the secondary. It has already been dryhopped and has attenuated 60%. Should I do this?
Also, I'd really like to figure this out before brewing another batch, so any help (or suggestions for other dry yeast brands) would be greatly appreciated.
I read in another thread going on that Munton's Dry Ale yeast (Mine just says Muntons Active Brewing Yeast) has a low attenuation rate. For the Brown ale in the bottles the Attenuation rate is 55% and for the IPA in the secondary it is only 60%. Also, on Palmer's website he said to use 7-14 grams of yeast for a 5 gallon batch. My package that I used for the first two brews are only 6 grams.
I'm starting to think that these two factors are what's causing my extraordinarily high gravity readings. Any thoughts on the possibility of the yeast causing the problem?
By the way I rehydrated the yeast before pitching in both and I aerated pretty thoroughly I thought, at least in the IPA. And the fermentation was very vigorous at the start in both batches. I transferred both after a week in the primary.
I'm thinking about rehydrating the one extra packet of Muntons I've got and adding it to my IPA in the secondary. It has already been dryhopped and has attenuated 60%. Should I do this?
Also, I'd really like to figure this out before brewing another batch, so any help (or suggestions for other dry yeast brands) would be greatly appreciated.