Hey guys, I'm a little stumped and was hoping someone could help me out. Let me start by saying I brewed Braufessor's blonde with 1318 and harvested the yeast. After racking, I stirred up the slurry and transferred into 6 different sanitized pint sized mason jars. About 2oz of compact yeast in each jar and sitting on top of that is some of the blonde. Unfortunately, I don't have my notes for the blonde batch since my laptop crashed and BS did not save my notes, but I do believe I got high attenuation with that batch too.
So with the harvested yeast, I have brewed 3 NE IPA's. All with higher attenuation than expected. No additional sugars added to any batch except the lactose in b3
Batch 1: OG = 1.060 | FG = 1.012 | 79.1% attenuation | Mash 151*F
Batch 2: OG = 1.068 | FG = 1.014 | 78.3% attenuation | Mash 152*F
Batch 3: OG = 1.073 | FG = 1.012 | 82.6% attenuation | Mash at 156*F - also added 3oz lactose to this batch
With each batch I took a mason jar of my yeast, poured off the beer to taste and smell to make sure it was okay. Then make a 2 liter starter with 200g DME. Cold crash, decant and taste, then pitch yeast. Ferment at 68* for the first 3 days then low-mid 70's until day 10 then rack to keg.
However, with my last batch I ended up with a lower than expected FG especially since I mashed higher. On day 9, I took a gravity and it was 1.014. The next morning, I saw bubbling in my airlock. Prior to this, there wasn't any activity in the airlock for days. Took gravity again and it was 1.012. My initial 1.014 reading may have been inaccurate, though. As I remember seeing some bubbles in solution. Not quite sure what kicked off some fermentation? Could it have been the suckback of a little star san from the airlock when I took the sample from the fermenter's spigot?
Anyway, has anyone else consistently reached attenuation around 80% with this yeast? It's frustrating because I've been trying to end my beer in the 1.015-1.018 range but it keeps going lower!!
So with the harvested yeast, I have brewed 3 NE IPA's. All with higher attenuation than expected. No additional sugars added to any batch except the lactose in b3
Batch 1: OG = 1.060 | FG = 1.012 | 79.1% attenuation | Mash 151*F
Batch 2: OG = 1.068 | FG = 1.014 | 78.3% attenuation | Mash 152*F
Batch 3: OG = 1.073 | FG = 1.012 | 82.6% attenuation | Mash at 156*F - also added 3oz lactose to this batch
With each batch I took a mason jar of my yeast, poured off the beer to taste and smell to make sure it was okay. Then make a 2 liter starter with 200g DME. Cold crash, decant and taste, then pitch yeast. Ferment at 68* for the first 3 days then low-mid 70's until day 10 then rack to keg.
However, with my last batch I ended up with a lower than expected FG especially since I mashed higher. On day 9, I took a gravity and it was 1.014. The next morning, I saw bubbling in my airlock. Prior to this, there wasn't any activity in the airlock for days. Took gravity again and it was 1.012. My initial 1.014 reading may have been inaccurate, though. As I remember seeing some bubbles in solution. Not quite sure what kicked off some fermentation? Could it have been the suckback of a little star san from the airlock when I took the sample from the fermenter's spigot?
Anyway, has anyone else consistently reached attenuation around 80% with this yeast? It's frustrating because I've been trying to end my beer in the 1.015-1.018 range but it keeps going lower!!