tubbsy
Well-Known Member
The last 2 batches of beer (London Porter and a Dark Mild) had both had very low attenuation, but each batch was done differently.
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The Mild was my first foray into BIAB and I thought it went pretty well, although I've since realised the temperature on the STC-1000 was reading several degrees low so I probably mashed at ~70C instead of 68C. The thermometer I used for the porter (with the traditional mash in the esky) reads pretty accurately though.
The OG on the porter was higher than expected (1.052 vs 1.046), but finished at 1.019.
The OG on the mild was pretty much as expected (1.035 vs 1.034), but finished at 1.016 which is a much lower ABV than I was aiming for. It's currently cold crashing, but I'm open to suggestions on giving it a kick in the guts to get it moving again.
I used different yeasts, but both were pitched dry as I figured they could handle the low SG.
The only similarity in the process was I used my DIY counterflow chiller. I also just realised my wort was probably pretty low in oxygen as there was minimal splashing into the fermenter.
Besides the lack of oxygenating the wort, is there anything else that stands out as being a cause for the low attenuation?

Tubbsy's London Porter | English Porter All Grain Beer Recipe | Brewer's Friend
"Tubbsy's London Porter" English Porter beer recipe by tubbsy. All Grain, ABV 4.4%, IBU 46.09, SRM 29.36, Fermentables: ( Pale Malt, Brown, Dark Crystal Malt, Carafa III) Hops: (Fuggles, East Kent Goldings) Other: (Chalk, Calcium Chloride (anhydrous), Citric acid)


Tubbsy's Mild Ale | Dark Mild BIAB Beer Recipe | Brewer's Friend
"Tubbsy's Mild Ale" Dark Mild beer recipe by tubbsy. BIAB, ABV 3.39%, IBU 27.87, SRM 17.01, Fermentables: ( Pale Malt, Carafa III, Medium Crystal Malt) Hops: (Fuggles (4.5 AA), East Kent Goldings (5 AA)) Other: (Chalk, Calcium Chloride (anhydrous), Citric acid)

The Mild was my first foray into BIAB and I thought it went pretty well, although I've since realised the temperature on the STC-1000 was reading several degrees low so I probably mashed at ~70C instead of 68C. The thermometer I used for the porter (with the traditional mash in the esky) reads pretty accurately though.
The OG on the porter was higher than expected (1.052 vs 1.046), but finished at 1.019.
The OG on the mild was pretty much as expected (1.035 vs 1.034), but finished at 1.016 which is a much lower ABV than I was aiming for. It's currently cold crashing, but I'm open to suggestions on giving it a kick in the guts to get it moving again.
I used different yeasts, but both were pitched dry as I figured they could handle the low SG.
The only similarity in the process was I used my DIY counterflow chiller. I also just realised my wort was probably pretty low in oxygen as there was minimal splashing into the fermenter.
Besides the lack of oxygenating the wort, is there anything else that stands out as being a cause for the low attenuation?