Questions tagged [attenuation]

The percentage of sugars present in the wort converted to alcohol by yeast. Typical attenuations are 60-80%.

Filter by
Sorted by
Tagged with
2
votes
1answer
62 views

Really fast attenuation with starter. Is this to be expected

A little bit of background: I finished brewing a black IPA and pitched yeast around 5:00 on Sunday. Admittedly, the wort was a little warm (75F), because it was 9 degrees outside and I was in a ...
4
votes
3answers
92 views

Beer attenuates too much too fast

I am brewing with fermentis S-04 and from experience (three years ago) I know that this yeast is slow. This weekend I brewed a small batch and today the attenuation is 83% (according to the yeast's ...
1
vote
2answers
71 views

Yeast Attenuation

Does the percentage attenuation of the yeast, directly match the fermentability of the wort, ie, If i am after a one fifth gravity beer, then that has attenuated by 80% . so is the spirit indication ...
4
votes
2answers
160 views

What is the control recipe for official yeast attenuation ratings?

Attenuation is the % of sugars a yeast will consume during fermentation, and is a general gauge of how much ABV will result from a specific OG solution. We all know that the attenuation of a specific ...
3
votes
2answers
145 views

Process and timing to detect a stalled fermenation in order to add more yeast (repitch)

Working with a 1.060 original gravity wort, mashed at 152F, and using the WLP565 Dupont yeast (that is known to stall), when should the brewer investigate if adding a secondary strain of yeast will be ...
1
vote
2answers
1k views

Beersmith Safale T-58 attenuation

I've just measured the final gravity of a Belgian beer I've been brewing and it came out 4 points below the expected according to Beersmith: 1.022 rather than 1.018. It was 14 days in the fermenter. I ...
2
votes
3answers
542 views

Yeast Attenuation: Mangrove Jack's M79 Burton Union

What attenuation percentages have people actually seen with this yeast? The back of the package specifies the attenuation as "HIGH", but my own experience suggest that it is medium or low.
1
vote
1answer
105 views

How to get a feel for the numbers involved in brewing

So I drink a lot of beer (go figure) and I try to characterize it each time. How much carbonation there is, what color it is, mouth feel, what specific flavors are involved, how hoppy it is, how malty ...
2
votes
1answer
697 views

How does the attenuation limit from mash temperature affect yeast attenuation?

Like, for example, if you select a yeast with an average attenuation of 80%, but you mash at 160, which limits attenuation to 76.8%1, would the limit simply be the lower of the limit or the average ...
1
vote
2answers
2k views

Why does WLP002 sometimes attenuate more?

So I am brewing lots of bitters using WLP002. Typically, I mash a grist with around 10-15% specialty malts at 66 C and ferment at 20 C. (I use BIAB and dunk sparging.) The typical situation is that ...
8
votes
6answers
2k views

High FG / Low Attenuation across 3 different beers

I have brewed 3 all-grain batches now that have a high final gravity: Imperial IPA: Target OG - 1.079, Target FG - 1.011, Actual OG - 1.070, Actual FG - 1.020, Yeast - US-05. Common attenuation ...
7
votes
4answers
2k 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
294 views

Bottle conditioning

More reading - this time about bottle conditioning. If my yeast attenuation level is say 80%, does that mean there would be enough sugars in the bottle for the yeast to carb the beer? Or would priming ...
2
votes
3answers
882 views

Yeast attenuation and fermentable sugars

I'm a little confused about this and can't find an answer that satisfies my curiosity... I've found a helpful thread (What does high attentuation actually mean in terms of types of sugar fermented?) ...
1
vote
1answer
526 views

What is the normal attenuation for sour wort (specifically Berliner Weisse)?

I brewed a kettle-soured Berliner Weisse with an OG of 1.034. After two weeks fermenting at around 70 (raised to 72 at the end) with a packet of Safale US-05, it got down to 1.014, apparent ...
3
votes
2answers
5k 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 > ...
0
votes
1answer
459 views

Troubleshooting a stuck fermentation with Ringwood Ale

I'm brewing an IPA using Wyeast 1187 (Ringwood Ale) and it seems stuck. I'm brewing 19L (5G) with an OG of 1.052 and pitched two (smacked) smackpacks of 1187 straight into the primary bucket. I used ...
9
votes
5answers
3k 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 ...
6
votes
4answers
11k views

How to lower Final Gravity?

I made a Thomas Coopers Stout with 1.1kg of dark malt extract and 400g of maltodextrin and used the yeast that came with it. I got a Starting Gravity of 1.046 and Final Gravity of 1.024. Are there ...
12
votes
7answers
5k views

Does suspended yeast contribute to high SG?

I've got a SMaSH beer (Baird Maris Otter and EKG) finishing in primary. It's been fermenting for just over a week. Starting Gravity was 1.046. I mashed at 154F for 60 minutes. Fermented with WY1335 ...
8
votes
3answers
1k views

Does dry hopping affect attenuation?

Does the anti-microbial affects of hops affect yeast activity and therefore attenuation when dry hopping near the end of primary fermentation?
5
votes
6answers
37k views

Can I add more yeast during primary fermentation?

I've got a brew that's been on primary fermentation for 10 days and still haven't seen any activity in the airlock (again). Gravity has dropped from 1.040 to 1.014, but I'd still like to raise the ...
4
votes
2answers
2k views

Does Champagne yeast really dry out a beer?

If you pitch champagne yeast into your wort from the start will it attenuate further than done with an appropriate pitch of standard american ale yeast (say WLP001)? I think people use champagne ...
11
votes
4answers
7k 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
532 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. ...
3
votes
1answer
2k views

What gravity is suitable for not using priming sugar?

Assuming full attenuation, is there a way to figure out what gravity reading would be suitable to not use priming sugar, and just allow the excess sugar to create the carbonation? A sub-question would ...
7
votes
3answers
7k 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 ...