Judochop
Well-Known Member
Assuming a proper amount of healthy yeast, what kind of attenuation should I expect from this brew?
“Oatmeal Stout”
70% Pale malt
11% Flaked oats/barley
11% Mid-range crystals
8% Chocolate/Roasted Barley
Mash 60 min @ 153
OG = 1.051
Fermented @ 68 degrees with Wyeast 1388 London Ale III; expected attenuation 71-75%
FG = 1.020
I have warmed and roused for a few days, and it’s looking pretty clear that the beer is stopping @ 1.020 for an apparent attenuation of 61%. (Assume hydrometer and user are both working correctly).
So either there is a problem (my yeast was poor to begin with or I somehow treated it badly), or there is not a problem and 1.020 is actually a natural stopping point based on my wort fermentability. I want to believe the latter, but 61% seems like a pretty long way from 71%.
“Oatmeal Stout”
70% Pale malt
11% Flaked oats/barley
11% Mid-range crystals
8% Chocolate/Roasted Barley
Mash 60 min @ 153
OG = 1.051
Fermented @ 68 degrees with Wyeast 1388 London Ale III; expected attenuation 71-75%
FG = 1.020
I have warmed and roused for a few days, and it’s looking pretty clear that the beer is stopping @ 1.020 for an apparent attenuation of 61%. (Assume hydrometer and user are both working correctly).
So either there is a problem (my yeast was poor to begin with or I somehow treated it badly), or there is not a problem and 1.020 is actually a natural stopping point based on my wort fermentability. I want to believe the latter, but 61% seems like a pretty long way from 71%.