Is 68% attenuation anything to worry about?

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bairdo

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I'm brewing the epic pale ale clone. The OG was .051 and today after 12 days in the fermenter its .016. Its in a temp controlled fridge with heat pad. I usually get %80+

6 kg Gladfields Pale Ale 36 2.62 80%
750 g Light Crystal 23L 34 23 10%
500 g Pale Crystal 40L 34 40 6.7%
250 g German - Carapils 35 1.3 3.3%
NOTE: I lose 5L in boiler deadspace :/ (working on improving)

Things to mention.
22L batch
Mashed at 67-66.
Wyeast - American Ale II 1272 (smack pack)
Was bubbling away after 24hours
After 7 days I dry hopped 50g casacde
After 12 days (yesterday) another 50 went in and now crash cooling at 5deg c
The gravity same was taken last night.

Will dry hopping too early stuff up fermentation? I didn't check the gravity which was a bit naughty - I'm used to 80-82% attenuation using US05 no starter no nothing - just chucking it in.

I could bring the temp back up but kinda reluctant.. but I guess it'll be my risk! I bottle prime so thinking maybe I should prime with less to be safe. I'm using flip top 500ml bottles.

Any thoughts!
 
Wyeast 1272 generally attenuates 72-78%, so it's a little lower than the average.

If you mashed at 67, it should have given you about 72-75%-ish, but using 20% crystal malt means a lot of unfermentables and so it's probably where it should be expected.
 
Wyeast 1272 generally attenuates 72-78%, so it's a little lower than the average.

If you mashed at 67, it should have given you about 72-75%-ish, but using 20% crystal malt means a lot of unfermentables and so it's probably where it should be expected.

Good to know. I won't stress about it then. Thanks Yooper!
 
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