- Oct 13, 2016
- Reaction score
Quick update. Final gravities have been reached. The DIPA with a significant dextrose addition (I think roughly 8 percent) hit 86 percent attenuation. The pale ale, once I subtracted the lactose points from the og and fg numbers, hit 84 percent without any sugar additions. Mashed low on both but even so, I've never had London iii attenuate like this. Flavor is great on both. Is it fruitier than London iii? I want to say yes but it would be irresponsible of me. With the amount of hops (and fruit in the pale) in these beers, I don't really think I'd be able to perceive subtle differences in the yeasts flavor profile. Even so, generation 2 really took off and got nice and aggressive with the attenuation. Krausen still a nightmare but in the pale with coconut and lime, it was restrained by the coconut oil haha. DIPA blew right through its headspace until I added even more fermcap (and even then idk if it did anything or if it just stopped attenuating). Anyway, good stuff!