I've only beer brewing for a year, but have found one of the most frustrating things is the variation in fermentability of malt extract. I like to adjust the OG (by varying volume or amount of malt) in an attempt to get an ABV and FG appropriate to the style. However, I've had attenuations varying from 65% to 85%. This variation has resulted in the occasional overly sweet, high FG beer.
Ive brewed most of my beers with Safale 56, and temperatures ranging from 19-22c. So the variation does appear to be due to the extract rather than yeast or temperatures.
It appears that certain kits/extract are more fermentable than others. From my limited information (12 kit brews) it seems that the variation is between manufacturers rather than between kits made by the same manufacturer.
What have other people found?
How would you rank the fermentability of the kits available in Australia?
Ive brewed most of my beers with Safale 56, and temperatures ranging from 19-22c. So the variation does appear to be due to the extract rather than yeast or temperatures.
It appears that certain kits/extract are more fermentable than others. From my limited information (12 kit brews) it seems that the variation is between manufacturers rather than between kits made by the same manufacturer.
What have other people found?
How would you rank the fermentability of the kits available in Australia?