ViciousFishes
Well-Known Member
I brewed two different batches on National Homebrew Day, both of which are now kegged. My Brown came out as expected while the ESB attenuated poorly and I have no idea why. Details:
My "Sharktooth Extra Special Biter" recipe:
http://beersmithrecipes.com/viewrecipe/1121622/sharks-tooth-extra-special-biter
And "Into the Abyss Brown Ale":
http://beersmithrecipes.com/viewrecipe/1121697/into-the-abyss-brown
I hit the OG numbers for each. I used the same yeast for both batches, WLP013, Wyeast London Ale. I created a 3L starter the night before and pitched at high krausen, splitting the same starter between both batches. Each had visible and rigorous airlock activity after ~6 hours.
They were both fermented in my recently acquired True GDM-10 according to the Brulosophy Ale profile as I have a Black Box STC-1000+ controlling temps:
3 day fermentation at 66*
.5 day free rise to 70*
3 day attenuation/diacetyl rest
2.5 day ramp down to 33*
1 day cold crashed at 33* and fined with gelatin
2 days continuing crash at 33* prior to packaging
The Brown FG was 1.018, just above the 1.017 forecast from Beersmith.
The ESB came in at 1.025, well above the 1.015 forecast from Beersmith!!
I didn't (and almost never do) take a FG reading prior to packaging, so it was a discovery when racking from fermenter to keg.
The ESB is supposed to come in at an SRM of 13, but it looks very similar to the Brown which is at a 25 SRM. The ESB is on the right, Brown on the left:
Fortunately, to my palate, the ESB isn't cloyingly sweet, kind of like an Amber/Brown, so definitely not a dumper. But not at all what it was meant to be.
So... given that I hit mash temps, both beers were from the same actively fermenting starter and maintained at fermentation temps in the wheelhouse for the yeast, I don't understand the huge under-attenuation of the ESB and the dramatic difference in color from design to actual.
Any ideas?
My "Sharktooth Extra Special Biter" recipe:
http://beersmithrecipes.com/viewrecipe/1121622/sharks-tooth-extra-special-biter
And "Into the Abyss Brown Ale":
http://beersmithrecipes.com/viewrecipe/1121697/into-the-abyss-brown
I hit the OG numbers for each. I used the same yeast for both batches, WLP013, Wyeast London Ale. I created a 3L starter the night before and pitched at high krausen, splitting the same starter between both batches. Each had visible and rigorous airlock activity after ~6 hours.
They were both fermented in my recently acquired True GDM-10 according to the Brulosophy Ale profile as I have a Black Box STC-1000+ controlling temps:
3 day fermentation at 66*
.5 day free rise to 70*
3 day attenuation/diacetyl rest
2.5 day ramp down to 33*
1 day cold crashed at 33* and fined with gelatin
2 days continuing crash at 33* prior to packaging
The Brown FG was 1.018, just above the 1.017 forecast from Beersmith.
The ESB came in at 1.025, well above the 1.015 forecast from Beersmith!!
I didn't (and almost never do) take a FG reading prior to packaging, so it was a discovery when racking from fermenter to keg.
The ESB is supposed to come in at an SRM of 13, but it looks very similar to the Brown which is at a 25 SRM. The ESB is on the right, Brown on the left:
Fortunately, to my palate, the ESB isn't cloyingly sweet, kind of like an Amber/Brown, so definitely not a dumper. But not at all what it was meant to be.
So... given that I hit mash temps, both beers were from the same actively fermenting starter and maintained at fermentation temps in the wheelhouse for the yeast, I don't understand the huge under-attenuation of the ESB and the dramatic difference in color from design to actual.
Any ideas?
