Seems odd that a yeast with an advertised attenuation of around 82% would have such a consistently high attenuation. Anyone else getting these kind of results? I like this yeast because of the high attenuation combined with the high degree of flocculation and resultant clarity.
Beer: Basic IPA (25 Gallon Batch)
45# Great Western 2 row
5# Crystal 40
4# Cane sugar
Mash Temp: 150°
Mash time: 60 minutes
Batch type sparging. Sparge water 175°
Extracted Wort: about 30 gallons total. Kettle is 26 gallons. So the last runnings from the sparge are tossed. Last 10 min - the kettle is filled to the brim to sterilize the last bit. Probably about 25 gallons make it into the fermenter. I get about 22 gallons of clear beer out of the fermenter. The rest is yeast sludge and kettle solids.
Yeast: Fermentis S-04
OG: 1.069
FG: 1.001
ABV: 8.79
Attenuation: 97.10
Controlled temperature fermentation: Target 66-68° F. Started to cold crash around the 12th once I hit 1.002. Measurements with zeroed Tilt Hydrometer. Beer is a bit strong and I'll end up diluting with a gallon of bottled water as it goes in the keg to take the ABV from 8.79% down to 7%.
Beer: Basic IPA (25 Gallon Batch)
45# Great Western 2 row
5# Crystal 40
4# Cane sugar
Mash Temp: 150°
Mash time: 60 minutes
Batch type sparging. Sparge water 175°
Extracted Wort: about 30 gallons total. Kettle is 26 gallons. So the last runnings from the sparge are tossed. Last 10 min - the kettle is filled to the brim to sterilize the last bit. Probably about 25 gallons make it into the fermenter. I get about 22 gallons of clear beer out of the fermenter. The rest is yeast sludge and kettle solids.
Yeast: Fermentis S-04
OG: 1.069
FG: 1.001
ABV: 8.79
Attenuation: 97.10
Controlled temperature fermentation: Target 66-68° F. Started to cold crash around the 12th once I hit 1.002. Measurements with zeroed Tilt Hydrometer. Beer is a bit strong and I'll end up diluting with a gallon of bottled water as it goes in the keg to take the ABV from 8.79% down to 7%.