I've just kegged a rye session IPA that I brewed using Lallemand New England yeast (the one that's been around for a few years, not the Verdant yeast), which I think is meant to have come from the Conan, Heady Topper strain. I've not used it before but the average attention is meant to be 75%. The beer I just kegged came in at 66% attenuation. I know the average attenuation is just that, an average, but this seems lower than I'd expect.
It was a 30L BIAB batch, mashed at 66.5°C for 1 hour before raising the temp to 80°C for a mash out and a dunk sparge. The grain bill was 5.2kg of Golden Promise and 800g of Crisp Rye malt. I pitched 2 packets of yeast.
It fermented for a full two weeks before I dropped the temperature down to 3°C and did a cool temp dry hop for another 5 days.
Has anyone else experienced low attenuation with this yeast. As it is usually used for Hazy IPAs I wonder if the average attenuation figures come from the fact that a lot of beers may experience hop creep, which dry hopping cold prevents.
It was a 30L BIAB batch, mashed at 66.5°C for 1 hour before raising the temp to 80°C for a mash out and a dunk sparge. The grain bill was 5.2kg of Golden Promise and 800g of Crisp Rye malt. I pitched 2 packets of yeast.
It fermented for a full two weeks before I dropped the temperature down to 3°C and did a cool temp dry hop for another 5 days.
Has anyone else experienced low attenuation with this yeast. As it is usually used for Hazy IPAs I wonder if the average attenuation figures come from the fact that a lot of beers may experience hop creep, which dry hopping cold prevents.
