WLP833 low attenuation

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Pennine

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Interesting that you say that about pH, I had expected as such so increased alkalinity to give a predicted mash pH of 5.4 (from two different calculators) but I measured it at 5.7 for some reason, which is a big difference.
I just brewed an all Munich IPA (I have a big bag to use up) Beersmith claimed my mash pH would be 5.2 with my salts and acid additions but it ended at 5.5 so I dumped in some more phosphoric acid it eventually settled at 5.2.

I also have had the same attenuation issues before so I mashed for 90 minutes. I'll let you know where it's at in a week or so.
 

Pennine

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That's interesting, did you use Weyermann Munich?
No bestmalz bestmunich. It is interesting both brands had higher pH results.

Thinking about I had 10% sugar so my attenuation may be affected by that.
 

strange-steve

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No bestmalz bestmunich. It is interesting both brands had higher pH results.

Thinking about I had 10% sugar so my attenuation may be affected by that.
So we both saw a difference of +0.3 pH compared to the estimate. Something to keep in mind for the future cos I'm definitely going to do more all-Munich beers.
 

BlueShack

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Not at all sure if this is helpful but my last 3-4 brews all stopped fermenting early having never achieved the FG. It’s worth stating that I make all grain traditional British bitters, porters and stouts. The result of course was sweeter and weaker brews than expected. I suspected yeast performance but having researched in greater depth it would appear that my mash schedule may not have produced enough fermentable sugars. Those 3-4 brews mentioned previously were all mashed for 60mins at 67ºc designed to achieve a more full bodied result. I have now changed the schedule to include ranges from 63º to 70º over 90 minutes. Unfortunately my current brew, TT Landlord clone, has not finished as yet but I am hopeful that all my troubles will be ended. I will update the forum when I have a result in the next 3 or so days. Heres hoping at least. In answer to Strange-Steve your issues may the same as mine, not enough fermentable sugars. Worth considering.
 

Pennine

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So we both saw a difference of +0.3 pH compared to the estimate. Something to keep in mind for the future cos I'm definitely going to do more all-Munich beers.
I was out of town for a couple weeks so I keg conditioned the batch and gave the beer a taste today, it ended up being slightly on the acidic side which fit my target of a lemon munich IPA quite well. I think next time I might go for a 5.4 mash pH to see what that brings to the table. It went from 1.064-1.016 so attenuation was fine but I used Beoir strain and it seems to be very similar to s-04, taste wise as well. Maybe that's where the acidic twang is coming from?

Anyway quite happy with an all munich IPA and I think the sugar helped balance the heavy malt flavor. I'll ship you over a bottle if you are interested.
 

krispn

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Looks great and an interesting thread. I used lots of Munich in an export helles recently and was shy on FG also.
I too love making German beers styles so I’ll pay attention to some of the advice over these last two pages.

Cheers lads!
 

strange-steve

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Today I bottled a dunkel bock which was fermented with this same yeast. This was also a Munich malt based beer but this time mashed at 63c for 40 mins then raised to 71c for 30 mins and the attenuation was only 70%, which is the low end of the range given by White Labs (70 - 76%). I'm not bothered because the other beer turned out great, but interesting nonetheless.
 

krispn

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I’ve just put a grain order in today for a Helles recipe and replaced the Munich malt with Simpsons Imperial malt at 4.5% of the grain bill. Thought it might add a little something to an otherwise traditional malt bill.
Sompson blurb below...

 

strange-steve

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I’ve just put a grain order in today for a Helles recipe and replaced the Munich malt with Simpsons Imperial malt at 4.5% of the grain bill. Thought it might add a little something to an otherwise traditional malt bill.
Sompson blurb below...

I haven't heard of that before but I like the sound of it, "Munich malt's more intense cousin" sounds great thumb
 

krispn

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Most likely brewing again on Monday but I hope to give this Helles a good solid 5 weeks lagering. I’m also gonna try the Imperial malt in a stout so that might be interesting. Instead of 1.875kg pale malt I’m using 1kg Imperial and 875g pale malt. If you fancy I’ll send some of that your way and some of the Helles too Once they’re ready. I know you enjoy a German beer!
 
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