Quick urgent ?

[uwmgdman]

I will be dumping a cooling batch on my yeast cake from a pale ale. The Wyeast is 1056. What is the most you've ever gotten attenuation wise out of 1056? By my hydrometer reading I've got into the low 80% range. I did mash a low temperature ~149 to get a highly fermentable wort. The pale ale I just racked off the cake tastes fine, I don't want to dump good wort on an infected cake. I think it's just a good ferment, fresh yeast, and a low mash temp. Any input please!

 

[uwmgdman]

In think it is one of those relax situations, but I do have a packet of nottingham if I had to. I just was shocked to see 82% AA

 

[Evan!]

You mean 82% attenuation, not Alpha Acid, right? Okay.

So, I'm not sure what exactly you're asking here. Are you worried that your new wort will, um, be "too fermented"? It's not infected if the ale that came off the cake is good, and you've kept it sealed up. High attenuation is good, in most cases---if you want lower attenuation (sweeter beer) then add maltodextrin or lactose. Otherwise, enjoy it. I recently got 79% attenuation out of 1214, which has a listed range of 72-76%. I've also surpassed the listed range using the London ESB strain. This is a good thing...so long as you're not trying to make a sweet stout or something.

 

[uwmgdman]

I was just shocked that I got 82% apparent attentuation out of the yeast. For a little while I was wondering how I could get such a good amount and thought maybe there was something in there that shouldn't have been (some sort of nasty). But that was just me being paranoid......if the beer that was in there tastes great, than I obviously have nothing to worry about and just got a great attentuation. I pitched on the partial cake and I've already got a bubble out of the blow-off tubing every 15 seconds, just a little less than 2 hours from pitching. This is will be a fun one to watch!

 

[david_42]

The ranges listed are for typical worts. If you intentionally make a highly fermentable wort, an extra 5-7% isn't unreasonable.

 

[uglygoat]

rack it!!!

have blow off ready!!!

 

[uwmgdman]

The ranges listed are for typical worts. If you intentionally make a highly fermentable wort, an extra 5-7% isn't unreasonable.

Thanks for the info, I was looking for someone who knew how much more you'd get out of a wort by mashing at low temperatures. I'm still learning and playing around with mash temps, etc and the whole grain thing. The beer I racked did taste very good, I'm looking forward to it.

The wort I dumped onto the yeast cake is now bubbling out of the blow-off every 3 seconds, 3 hours after pitching. I'm very entertained. I have a feeling I'll have blow-off coming out before dinner.

 

[azmtnbiker]

Have the blow off ready! Every time I pitch onto a yeast cake I use foam control from Northern Brewer so I don't have an exploding fermenter.
I have noticed a difference of 5-8% difference in attentuation in a degree difference in mash temp. I am still playing with different mash temps too so take that with a grain of salt. I am starting to like the 152-153 range for maltier beer and 150 for a nice IPA that lets the hops shine and beers I want drier like a kolesch.