Yeast is drying beer out to much

[promontory]

I am still learning here but I am using 1056/US 05 and 04 and its drying my ales out to much. I am getting down to 1.010, but I want it to stop at 1.016 or so...

How can I lessen the the drying out here?

thoughts, thanks so much

 

[seabass07]

Hello neighbor.

What's the recipe? I think if you mash at a higher temp, it will be less dry. But it all depends on ingredients and your process.

 

[usfmikeb]

Seabass is correct, if you're doing all grain, your mash temp might be too low, and you aren't getting enough a-amylase activity. The two amylase enzymes work at different temps and create different kinds of sugars: a-amylase is most active from 154-160, and produces more sugars that won't ferment; while b-amylase is most active from 142-146. However, pH has a big effect here as well, with a lower pH increasing fermentability.

 

[bruin_ale]

you could also throw in some crystal malt if you aren't already.. but yeah, generally raising the mash temp should be effective in creating some extra unfermentables.

 

[PseudoChef]

For another option, you can always stop using that yeast. I did. I was always over 80% attenuation with those strains, even at higher mash temps. Haven't used the stuff in a while.

I switched my American styles to WY1275 and keeping it on the cooler side of fermentation temps, I get less attenuation, but still a rather clean beer. There are some extra ester notes from the yeast, and it accentuates the malt, but that seems to be what you're shooting for. Just a suggestion. (Other English strains may yield similar results).

 

[seabass07]

It could be PH depending on the style you are making. But it should be ok unless it's a very dark beer if you're using tap water, at least based on the little bit of research into our water that I've done.

 

[melchermatt]

1056/US05 will give you a pretty dry beer regardless, I usually get around 80% attenuation (if not more) when I use it. Try another yeast before you go messing with your mash process.

 

[remilard]

Mash temperature isn't the answer as things that are not fermentable are also not sweet (or only slightly so). Buy some maltodextrin powder at a LHBS and taste it and ask yourself if more of that stuff will make the beer less dry, it won't.

Your real options are to use crystal or something other sweet tasting malt or choose a less attenuative yeast.

 

[rockfish42]

Another option would be to increase gravity proportionally higher but that leads to other issues.

 

[seabass07]

But without any info on the ingredients or brewing process, it's all just guesses.

 

[promontory]

Seabass, I am off 228th on the kenmore side...

Recipe is;
11# 2-row
.5# chocolate
1.5# crystal 120
1# cara-pils

It was for a brown... Mashed right about 152'.

Any specific recommendations on other yeasts?

 

[Bensiff]

I stopped using 1056 for mid gravity beers for the same reason, I got tired of beers finishing sub 1.010 even when I tried doing stuff like carpils, crystal, higher mash temps, lower ferment temps...its just a beast of a yeast. Now for IIPA's its awesome, nice clean profile and really dries out the beer so the hops can stand out nicely without cloying sweetness. I have started using the 1272 (American Ale II) for things like IPA's and APA's as it is still pretty clean but doesn't seem to dry things out too much. I also use 1332 (Northwest) for beers I'm wanting to push more malt out of, like browns and ambers.