Braufather
Landlord.
Attenuation wlp 007
What attenuation are people getting with this yeast? I used it a couple of months ago in a 5% smash and got 80 per cent which is what I was expecting.
I then used it a agin in a 6% english IPA, and was hoping 80 % would dry out and combat the sweetness of 5kg of Maris otter, but it went from 1061, to 1015, which is about 74%. It’s in the sated range but I was hoping for higher. It’s left the beer too sweet. So did fermentation stall or is that about right and I’ll just to mash a bit lower next time or dry out with sugar?
What attenuation are people getting with this yeast? I used it a couple of months ago in a 5% smash and got 80 per cent which is what I was expecting.
I then used it a agin in a 6% english IPA, and was hoping 80 % would dry out and combat the sweetness of 5kg of Maris otter, but it went from 1061, to 1015, which is about 74%. It’s in the sated range but I was hoping for higher. It’s left the beer too sweet. So did fermentation stall or is that about right and I’ll just to mash a bit lower next time or dry out with sugar?