Holy Attenuation!

[bknifefight]

I've got two beers in their fermenters. One has been for only a week and the other for three weeks. These are the first beers I have brewed with a starter that used a stir plate and I think that may be why these guys are attenuating out the ass!

The first is a APA (from a week ago) is using the first thawed vial of WLP001 that I harvested from the primary of another beer. OG: 1.048 and last night it was 1.006 giving it 87.5% attenuation and it still is going!

The next is a Wit (from three weeks ago) and is using a fresh vial of WLP400. OG: 1.058 and last night it was 1.008 giving it 86.2% attenuation and it is still going too!

These numbers are crazy high. Higher than White Labs says they should be. On their site it states WLP001 has 73-80% and WLP400 has 74-78%. Is this stir plate what I should be thanking here?

 

[mbird]

I'm curious if these are all-grain and what your mash temps were, or if they are extract and if you used any sugars as adjuncts? There may be additional reasons for the high attenuation besides the starters.
mark
www.backyardbrewer.blogspot.com
www.thebackyardbrewer.com

 

[maida7]

I'm curious if these are all-grain and what your mash temps were, or if they are extract and if you used any sugars as adjuncts? There may be additional reasons for the high attenuation besides the starters.
mark
www.backyardbrewer.blogspot.com
www.thebackyardbrewer.com

Yeah that would be my question as well. If nothing else can explain the ferment ability then perhaps your reading the hydrometer wrong. Or worse you have a wild yeast infection. Wild yeasts can really attenuate a beer.

 

[beefeater]

Can't speak for the wit but 85-86% with 001/us05 is the rule rather than the exception for my APAs. I want them dry so I mash low. 64-65C (147-149F) for 90 minutes. Usually 90% pale malt and 10% crystal.

 

[bknifefight]

I am using extract for both. The APA uses 5 lbs of extra light DME and I steeped 1 lb of crystal 20 in it. No other sugars. In the Wit there is also 5 lbs of extra light DME and between 2 and 3 lbs of honey.

In the instance of Wild Yeast, wouldnt I have off flavors or would they not have developed yet in the beer? Both tasted fine (the APA tasted great actually) but the Wit needs to sit and have the corriander mellow a bit.

 

[maida7]

well the honey would explain the wit beer. That's 30% honey +/-.

If it tastes good then just enjoy it.

 

[bknifefight]

My only grief about the whole thing is that I wanted to bottle them tomorrow but it looks like I'll need another week.