2
votes
1answer
272 views

Safely adding enzymes (e.g. Beano) to lower final gravity

I've heard a lot of mixed stories about people adding additional enzymes (Beano, GasX, etc) to their beers to drop the final gravity down very (sometimes undesirably) low. I've also hear mixed ideas ...
3
votes
2answers
878 views

Why is my attenuation so low?

Here's the recipe: > Recipe Specifications > -------------------------- > Boil Size: 7.37 gal Post Boil Volume: 6.38 gal Batch Size (fermenter): 5.50 gal Bottling Volume: 5.50 gal > ...
7
votes
5answers
1k views

Over attenuated all grain beers

I'm having a problem with all my beers regardless of style getting over attenuated. I've been raising my mash temps up to 4° above each beers style (up to 158° or so) to compensate with no luck. I've ...
7
votes
4answers
2k views

What factors can lead to a higher attenuation?

I recently brewed a Malt Extract beer with WLP060. The "Attenuation" range on the White Labs site says it should be in the range of 72-80%. I had an OG of 1.0575, and an FG of 1.0096. By my ...
4
votes
2answers
280 views

Looking for a relatively low attenuating yeast with distinct Belgian flavors.

I'm working on a recipe for a Baltic porter but would like to ferment it with a stran that produces distinct belgian flavors. The problem is that most of your belgian strains are too high attenuating. ...
6
votes
3answers
3k views

How do I predict final gravity?

I've been taking the original gravity and multiplying the apparent attenuation of the yeast. For instance: 1.040 OG x 75% apparent attenuation = 1.010 expected FG But I never seem to get there. My ...