Fat Bastard
Brew Cvlt Doom
- Joined
- 11/8/11
- Messages
- 914
- Reaction score
- 226
following on from this conversation between myself and Mardoo.
http://aussiehomebrewer.com/topic/80665-my-yeast-cells/
I was initially convinced that my consistent over attenuation was due to over pitching of a 2l starter wort, however now after reviewing my past reciepes and notes, I'm not so sure.
The vast majority of my beers are US styles using WLP-001, 23 litres and pitched from a 2 litre stir plate starter 24 hours old.
Reviewing past brews using yeastcalc, I've had a few that are definate over pitches, some that are definate under pitches, but pretty much all have gone well under the planned FG by around .007 or thereabouts and wound up quite dry. The exception to this has been WLP-002 in a big imperial porter that wound up at an FG 1.022, which was .005 above the predicted FG
I always use a step mash of 52/10, 62/15, 66 (or 64 or 68 depending on style)/45, 72/10, 78/10. and I think this may be where my problem is, although I'm more than pleased with the thick, persistant head it produces. Pretty certain it's not infection as there are no off flavours and I'm pretty rigourous with my sanitation.
In future I'll tune my starter more closely to the OG of the beer, but am interested in what other factors could be causing this.
Cheers,
FB.
http://aussiehomebrewer.com/topic/80665-my-yeast-cells/
I was initially convinced that my consistent over attenuation was due to over pitching of a 2l starter wort, however now after reviewing my past reciepes and notes, I'm not so sure.
The vast majority of my beers are US styles using WLP-001, 23 litres and pitched from a 2 litre stir plate starter 24 hours old.
Reviewing past brews using yeastcalc, I've had a few that are definate over pitches, some that are definate under pitches, but pretty much all have gone well under the planned FG by around .007 or thereabouts and wound up quite dry. The exception to this has been WLP-002 in a big imperial porter that wound up at an FG 1.022, which was .005 above the predicted FG
I always use a step mash of 52/10, 62/15, 66 (or 64 or 68 depending on style)/45, 72/10, 78/10. and I think this may be where my problem is, although I'm more than pleased with the thick, persistant head it produces. Pretty certain it's not infection as there are no off flavours and I'm pretty rigourous with my sanitation.
In future I'll tune my starter more closely to the OG of the beer, but am interested in what other factors could be causing this.
Cheers,
FB.