1 batch ago, I did an IPA using WLP001. I re-pitched what I could siphon out of the carboy into a 2qt starter. The starter was sluggish, but was at high krausen when I pitched it into my last batch, an american brown, 3 days later.
This was an all grain batch, 1lb (10% of grain bill) was dark brown sugar. I just changed my mashing setup, and I'm not used to it yet, and accidentally held too long at 148-ish. So, I'd expect the result to be maybe on the drier side, and pretty thin.
I just kegged the brown last night. I took a swig of my sample and my, did have a burn to it. I poured it into thief and took a reading -- no wonder: 1.003
OG of the batch was 1.064, down to 1.003: 94.5% apparent attenuation. What in the wide, wide world of sports is going on here? Rhetorical question I suppose. Obviously some super-yeast made it's way into my starter, I doubt a poor mash could cause this.
Anyone ever run into this?
tl;dr - My yeast has grown too strong. Mutiny inevitable. Please send help.
This was an all grain batch, 1lb (10% of grain bill) was dark brown sugar. I just changed my mashing setup, and I'm not used to it yet, and accidentally held too long at 148-ish. So, I'd expect the result to be maybe on the drier side, and pretty thin.
I just kegged the brown last night. I took a swig of my sample and my, did have a burn to it. I poured it into thief and took a reading -- no wonder: 1.003
OG of the batch was 1.064, down to 1.003: 94.5% apparent attenuation. What in the wide, wide world of sports is going on here? Rhetorical question I suppose. Obviously some super-yeast made it's way into my starter, I doubt a poor mash could cause this.
Anyone ever run into this?
tl;dr - My yeast has grown too strong. Mutiny inevitable. Please send help.