4 votes
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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 ...
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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 ...
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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 ...
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3 votes
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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 ...
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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 ...
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3 votes
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How does the attenuation limit from mash temperature affect yeast attenuation?

I think you are over thinking and and mis-interpreting the point of the "theory of mashing" article. That table regarding mash temp and attenuation is only specific to the wort tested. It's meant as ...
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2 votes

High FG / Low Attenuation across 3 different beers

It all comes down to mash temp. Lower mash temps(145-148) will yield more fermentable sugars. Down side is you lower your mash efficiency and need to compensate with more grain or adjuncts. But you ...
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  • 21
2 votes

High FG / Low Attenuation across 3 different beers

Water may be the problem, but I'd focus on some easier solutions first. Confirming mash temp with a second thermometer. Mashing a little thinner (1.5-1.75qt/lb)and cooler (145-149F). And I would ...
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2 votes
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How to get a feel for the numbers involved in brewing

To expand on my comment above: For most homebrewers, unless you're willing to drop some serious money on lab equipment, your measurements will be mostly limited to weights, volumes and specific ...
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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 ...
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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 ...
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  • 1,759
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 ...
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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 '...
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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 ...
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  • 6,993
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 ...
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  • 4,736
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 ...
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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 ...
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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 ...
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  • 2,050
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 ...
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  • 3,317
1 vote
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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 ...
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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 ...
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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 ...
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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 ...
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  • 2,819
1 vote

Why does WLP002 sometimes attenuate more?

It can be for a few reasons: 1. Underpitching (not enough yeast), 2. Insufficient wort aeration before pitching, 3. Cold shock, 4. Old yeast that you bought in a store -- well the last one is actually ...
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1 vote

High FG / Low Attenuation across 3 different beers

If your pH is that high in your water you'll want to lower it. pH that high will stop conversion/make it take longer. Look at using salts to add base to the water, also make sur eyou are using ...
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  • 11
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 ...
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  • 1,759
1 vote

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

Is your goal in high gravity beers to make it lighter bodied? Adding enzymes after fermentation will accomplish this, but it will take time (like you said) and it will not lead to any more alcohol ...
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1 vote

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

You should not let your enzymes get above 60 degrees Celcius. According to this article the Beano enzyme works best at 40 degrees Celcius. You should add your enzymes on cooldown of the wort.
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  • 152
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 ...
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  • 11

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