Good Attenuation!! Attenuation problems

[dokken5]

What kind of attenuation should I be getting? I am usually running at about 65%.

Would mashing hotter help with it. I was mashing in the 160s and it seems it was doing better back then.

 

[m00ps]

thats pretty low. Like typical malty english ale yeast performance. Most strains are in the 70s, belgians climb into the 80s and higher

Mashing at 160 is way too high for just about any style. Youd get much better attenuation 10deg lower. The hotter you mash, the more unfermentable sugars you get, the higher your fg, the lower your attenuation, and the sweeter the finish in the final beer

 

[kombat]

Depends on mash temp, recipe formulation, yeast strain, fermentation profile, and more. Post details about your process and we may have some suggestions for improvement.

 

[dokken5]

Mostly doing lower gravity light SRM ales. 1.050 range. I mash at 152-152 for about 60-90 minutes. US-05 is my yeast of choice. I have used it harvested and straight out of the pack with identical results.

 

[LLBeanJ]

How confident are you in the accuracy of your thermometer? Any chance it's reading low and you're really mashing hotter? I had this problem early on (was unknowingly mashing 4°F higher) until I switched to a Thermapen.

 

[dokken5]

How confident are you in the accuracy of your thermometer? Any chance it's reading low and you're really mashing hotter? I had this problem early on (was unknowingly mashing 4°F higher) until I switched to a Thermapen.

That is actually why I was mashing hotter when I started. I have several thermometers on my system now. I am sure that I am at least close.