kiwipen
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How accurate is the attenuation range that the yeast manufacturers provide?
I have a beer brewed with Wyeast 1968 that was kegged with approximately 4 grams of sugar per liter, and stored warm. (Approximately 4 G/L because the beer was split evenly on two kegs, and the sugar was mixed with water and boiled in a small pot and poured as evenly as I could between the two kegs.)
At the time the attenuation was 72,2%
Now it has fermented further, and the attenuation at the moment is 77,7%
Wyeast states that the attenuation range is 67-71.
OG: 1076
SG on day 10: 1020
FG after 13 days in the fermenter: 1020
New FG after 3 weeks: 1016
Could this be the yeast eating more of the sugar, or is it most likely something else eating away?
I have a beer brewed with Wyeast 1968 that was kegged with approximately 4 grams of sugar per liter, and stored warm. (Approximately 4 G/L because the beer was split evenly on two kegs, and the sugar was mixed with water and boiled in a small pot and poured as evenly as I could between the two kegs.)
At the time the attenuation was 72,2%
Now it has fermented further, and the attenuation at the moment is 77,7%
Wyeast states that the attenuation range is 67-71.
OG: 1076
SG on day 10: 1020
FG after 13 days in the fermenter: 1020
New FG after 3 weeks: 1016
Could this be the yeast eating more of the sugar, or is it most likely something else eating away?