philm63
Grandmaster Brewer
Brewed a Kolsch recently and used WLP029 as I always have, started around 1.048 as I always have, got it down to 1.007 as I always have... it just dawned on me that for this one style and this one yeast; I always come up a few points lower FG than what BS2 is telling me I should get.
BH Eff: 82%
Batch Size: 6.25 G
9 Lbs Pilsner
10 oz Vienna
72g Tettnang @60min
WLP029 with a 1.6L starter on a stirplate
Est OG: 1.047
Est ABV: 4.9
Est Final Gravity: 1.010
Mashed at 150 F for an hour, fly sparge, hit OG 1.048 - 1 point higher than predicted but close enough for me. I ferment cool (60F) with a slow rise toward the end to help it finish up and it always lands on 1.007. I've done this in a kettle on a bayou burner fermented in a glass carboy in a temperature-controlled chest freezer, and on an electric HERMS system fermented in a unitank with glycol keeping temperatures in check. Same thing; 1.007. It's predictable, I'll give it that much. But can I get BS2 to estimate the final gravity more in line with what I am actually seeing? Not sure what I might be missing here - it only happens with this recipe/yeast combination. Can I bump the attenuation in that particular yeast profile?
BH Eff: 82%
Batch Size: 6.25 G
9 Lbs Pilsner
10 oz Vienna
72g Tettnang @60min
WLP029 with a 1.6L starter on a stirplate
Est OG: 1.047
Est ABV: 4.9
Est Final Gravity: 1.010
Mashed at 150 F for an hour, fly sparge, hit OG 1.048 - 1 point higher than predicted but close enough for me. I ferment cool (60F) with a slow rise toward the end to help it finish up and it always lands on 1.007. I've done this in a kettle on a bayou burner fermented in a glass carboy in a temperature-controlled chest freezer, and on an electric HERMS system fermented in a unitank with glycol keeping temperatures in check. Same thing; 1.007. It's predictable, I'll give it that much. But can I get BS2 to estimate the final gravity more in line with what I am actually seeing? Not sure what I might be missing here - it only happens with this recipe/yeast combination. Can I bump the attenuation in that particular yeast profile?