Ridenour64
Well-Known Member
- Joined
- Sep 29, 2012
- Messages
- 603
- Reaction score
- 248
Hey guys. Made a Dortmunder a few weeks back.
12 lb Pilsner
1.5 lb Munich
6.5 gallons to the fermenter
I mashed at 149, but I BIAB - no recirculating - I don’t even cover so I surely lost several degrees.
OG 1.056
FG 1.006
Yeast: WLP830
Brewfather estimated 1.012 as a FG. 1.006 is 88.8 apparent attenuation
White labs has the attenuation range 74-79
Is it common, or normal for attenuation to be this significantly higher, or could there be something else at play? I made a saison 2 batches ago that dropped to 1.002. Im pretty meticulous about cleaning and sanitation though. I checked my FG 3 days apart so I know it’s stable. Also, refractometer was used for all readings. I did use an adjustment calculator and I’m fairly certain it’s an accurate reading. I don’t have a hydrometer to check.
12 lb Pilsner
1.5 lb Munich
6.5 gallons to the fermenter
I mashed at 149, but I BIAB - no recirculating - I don’t even cover so I surely lost several degrees.
OG 1.056
FG 1.006
Yeast: WLP830
Brewfather estimated 1.012 as a FG. 1.006 is 88.8 apparent attenuation
White labs has the attenuation range 74-79
Is it common, or normal for attenuation to be this significantly higher, or could there be something else at play? I made a saison 2 batches ago that dropped to 1.002. Im pretty meticulous about cleaning and sanitation though. I checked my FG 3 days apart so I know it’s stable. Also, refractometer was used for all readings. I did use an adjustment calculator and I’m fairly certain it’s an accurate reading. I don’t have a hydrometer to check.