4 votes
Accepted

Beersmith Safale T-58 attenuation

There's many factors that effect attenuation. The %s are a ball park under normal conditions, factoring average unfermentables and ABVs. In theory all yeasts are capable of 100% attenuation of the ...
Evil Zymurgist's user avatar
3 votes
Accepted

Really fast attenuation with starter. Is this to be expected

Yes it's totally possible. But I would expect a lower OG than you estimate. 1.071 is possible to drop out that quick but not very likely. Take a hydrometer AND refractometer reading on the finished ...
Evil Zymurgist's user avatar
3 votes

Beer attenuates too much too fast

I have never found S-04 to be slow. Even on 500L batches, I've had beers with S-04 ferment dry in under 5 days. It also flocs out like a ton of bricks. Are you confident you don't have a contamination ...
Frazbro 's user avatar
3 votes

Beersmith Safale T-58 attenuation

The attenuation rating of a yeast is meant for comparing one yeast to another and is not necessarily an indication of the attenuation you can expect That is far more dependent on the fermentability ...
Denny Conn's user avatar
  • 33.4k
3 votes

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

The Dupont strain is a kinda special beast. We found in an experiment on Experimental Brewing that you need to open ferment it to prevent the stall. Whether it's pressure or CO2 toxicity hasn't been ...
Denny Conn's user avatar
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2 votes
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Sucrose fermentation using S/Cerevisiae vs. S/Bayanus

While I'm not entirely sure what you're proposing is true (see below), here are some points to consider which potentially support your claim: Saccharomyces bayanus has an active fructose uptake ...
Franklin P Combs's user avatar
2 votes

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

In my experience yeast gives up early when I see it drop out of high krausen / exponential growth / feeding phases in 1-2 days. It's the first sign for me to be diligent in taking readings and making ...
Evil Zymurgist's user avatar
2 votes

Does suspended yeast contribute to high SG?

The analogy used with stones in water is a poor one, the reason being that stones are large and follow stokes law for particle size. They most certainly sink immediately, however, if you crushed up ...
Arran Sharples's user avatar
2 votes

Beer attenuates too much too fast

smaller the batch, usually the faster the fermentation will happen. my 1.5 gal batches took less then 5 days to reach F.G. also with out a recipe posted, a more ferment-able wort will attenuate ...
jsolarski's user avatar
  • 1,769
2 votes

Yeast Attenuation

Everything Chthon said is sound, but to put it a little more concisely, fermentability and attenuation are two unrelated things. Wort fermentablility refers to what proportion of the wort consists ...
Frazbro 's user avatar
2 votes

What is the control recipe for official yeast attenuation ratings?

I was able to find at least one paper in which a standardized wort was used to classify many (153) yeast strains based on, among four other parameters, degree of attenuation. The wort used was an '...
Franklin P Combs's user avatar
2 votes

What is the control recipe for official yeast attenuation ratings?

I have veiwed a few papers and this one contained similar proportions to other references but was the only one to contain a reference for the source of the proportions. Isolation and Characterization ...
Mr_road's user avatar
  • 7,048
2 votes

Beer attenuates too much too fast

The mash temperature can also have an effect on attenuation (fermentability). I will quote Denny Conn, from this post: Yeast attenuation and fermentable sugars Yeast attenuation is determined by ...
Philippe's user avatar
  • 4,806
1 vote

Batch size affecting my Final Gravity?

If you use the same amount of yeast in a smaller batch, you would expect a faster fermentation, and perhaps a lower final gravity. When making a strong beer (like a Belgian Triple, etc.) it is ...
Kingsley's user avatar
  • 2,060
1 vote

Batch size affecting my Final Gravity?

No, batch size should not be what is taking the final gravity low. I would question first why you expect an FG of 1.018. That estimate is likely inaccurate but depends most of all on the specifics of ...
dmtaylor's user avatar
  • 3,415
1 vote
Accepted

Low attenuation beer good enough for bottling

The general rules I used to know if yeast is done, is 3 consecutive days with the same gravity measure. At that point, you can conclude that it is done or stuck, but with a FG of 1.014, it seems low ...
Philippe's user avatar
  • 4,806
1 vote

Yeast Attenuation: Mangrove Jack's M79 Burton Union

It could be that your pack wasn't as healthy or fresh as what you are used to seeing with Nottingham packs. I saw several other posts online of poor fermentation characters from this same yeast. So ...
brewchez's user avatar
  • 36.2k
1 vote

Yeast Attenuation: Mangrove Jack's M79 Burton Union

The attenuation rating for yeast is meant as a way of comparing one strain to another using a standard wort. It may not reflect the attenuation you can actually expect. The actual attenuation is ...
Denny Conn's user avatar
  • 33.4k
1 vote

Yeast Attenuation: Mangrove Jack's M79 Burton Union

I made the following beer: 90% malted 2-row barley 10% flaked maize mashed between 66 and 69 degrees celcius 1.043 original gravity fermented with M79 1.011 final gravity Had I fermented ...
Jeff Roe's user avatar
  • 2,829
1 vote

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

This is an alternative to adding Enzymes Post boil. Instead of adding enzymes, You can add unboiled wort to your fermentor after fermentation has started to try to lower FG. The unboiled wort ...
jsolarski's user avatar
  • 1,769
1 vote

Bottle conditioning

The best way is indeed to wait until the fermentation is completely over. When you measure the same (low) gravity for 2-3 days in a row this is the case. The also allows for the yeast to clean up the ...
Raf's user avatar
  • 11

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