sicktght311
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- Oct 16, 2018
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Anyone else experience a random point where your fermentation starts to overattenuate?
Theres been no change to my brewing equipment, i've verified all of my temp probes are reading correctly with multiple different thermometers including a thermopen, same process short of + or - 10 minutes here and there with mash times, or ramp up temps to mash out, no changes in recipe. But for whatever reason, this year i'd say the last 5 or 6 brews i've done, i've seen higher than expected attenuation, and even over attenuation of beers i've brewed before in the past.
For instance the last 3 beers i brewed massively over attenuated. None of these had added sugars in them. Purely all from grain
1) Pina Colada Milkshake IPA (which had half a pound of lactose in a 5gal batch) - Final Gravity of 1.010. Mash temp was 154. Yeast was S04 at 64 degrees
2) Summer Wheat Beer - Final Gravity of 1.008 - Mash Temp of 152. Yeast was S05 at 68 degrees
3) NEIPA - No Lactose - Again final Gravity of 1.008 with S04 at 64 degrees. Same mash temp of 154.
For reference, last NEIPA i brewed before this sudden overattenuation finished at 1.022 with .75lbs of lactose in 5 gallon batch. Same process, same recipe just with added lactose. Same yeast
I figured it HAD to be an issue with temp, but i've triple checked over and over and everything is correct, and the process is no different than what it was before. I even went so far as to mashing in with the strike water about 10 degrees higher than my target mash temp so i could make sure that my mash immediately settled at my target temp, and then started recirculating. Instead of strike temp at my desired mash temp, doughing in, and then immediately recirculating to quickly get it back up to target mash temp
3 vessel Kal style electric brewing system
Theres been no change to my brewing equipment, i've verified all of my temp probes are reading correctly with multiple different thermometers including a thermopen, same process short of + or - 10 minutes here and there with mash times, or ramp up temps to mash out, no changes in recipe. But for whatever reason, this year i'd say the last 5 or 6 brews i've done, i've seen higher than expected attenuation, and even over attenuation of beers i've brewed before in the past.
For instance the last 3 beers i brewed massively over attenuated. None of these had added sugars in them. Purely all from grain
1) Pina Colada Milkshake IPA (which had half a pound of lactose in a 5gal batch) - Final Gravity of 1.010. Mash temp was 154. Yeast was S04 at 64 degrees
2) Summer Wheat Beer - Final Gravity of 1.008 - Mash Temp of 152. Yeast was S05 at 68 degrees
3) NEIPA - No Lactose - Again final Gravity of 1.008 with S04 at 64 degrees. Same mash temp of 154.
For reference, last NEIPA i brewed before this sudden overattenuation finished at 1.022 with .75lbs of lactose in 5 gallon batch. Same process, same recipe just with added lactose. Same yeast
I figured it HAD to be an issue with temp, but i've triple checked over and over and everything is correct, and the process is no different than what it was before. I even went so far as to mashing in with the strike water about 10 degrees higher than my target mash temp so i could make sure that my mash immediately settled at my target temp, and then started recirculating. Instead of strike temp at my desired mash temp, doughing in, and then immediately recirculating to quickly get it back up to target mash temp
3 vessel Kal style electric brewing system