Alcohol problem

[Ned Lud]

I've recently gone over to the dark side and I am having real problems with yeast attenuation. In my kit brewing days, I would be lucky to reach a final gravity of 1015 irrespective of starting gravity - but each of my 3 AG brews have fallen to 1006 at least (using Notts, SO4 and Wyeast 1968). I am ending up with much higher ABV than I was aiming for (my ESB with Wyeast 1968 ended up at 7.6% - one pint of that and it's say-good-night-to-the -folks-Gracie), Is there a rule-of-thumb method for calculating yeast attenuation with AG brews Vs kit brews? I generally mash at 66 deg C and ferment at 20 deg C.

Thanks in advance

Ned

 

[evanvine]

You could "back liquor" or use the Forum's brewing calculator.

 

[jonewer]

You could try using Windsor yeast.

Good luck getting that down below 1.016!

 

[Ned Lud]

Thanks for the replies. :thumb:

I used a spreadsheet called beercalc to formulate the recipes, I’ve now switched to BrewMate but that came up with similar figures for the quoted attenuation.

Evan – I’m not sure what “back liquor” is, I’ve googled it and can’t seem to find a reference.

The other problem I had with the ESB was I over pitched a 4-day-old 2 litre yeast starter made from 50ml of donated Wyeast 1968 yeast slurry. I ended up with 3 litres of ESB 1968 yeast cake in the bottom of the FV (and only 20 litres of beer), I don’t know if this could explain the low final gravity as I’ve never used this yeast before (or any other liquid yeast for that matter). The ESB tastes very strongly of alcoholic buttered sweetcorn. From what I’ve read, I think that might be DMS or diacetyl or both. If anyone lives on the Wirral I’d be happy to pop a taster round, I’d appreciate a positive ID on the butter/sweetcorn flavour.

 

[Moley]

Evan – I’m not sure what “back liquor” is, I’ve googled it and can’t seem to find a reference.

I think the term is “liquor back”, and is just a fancy way of saying “water it down”

To get the abv levels you mention with an FG of 1.006 you must have an OG above 1.060 but I'm surprised you get that sort of attenuation, I like to work to an OG around 1.050-55 but usually expect it to finish around 1.010-12 with S-04 or a Gervin (which may or may not be Nottingham).

 

[Ned Lud]

thanks for clearing that up Moley, You are bang on with the OG of the ESB - 1063. The Nottingham was 1050 and still fell to 1006 - I've clearly got a lot to learn about AG brewing. I wonder how many brews it will take me to get it right!

 

[Moley]

I've clearly got a lot to learn about AG brewing. I wonder how many brews it will take me to get it right!

Bu99ered if I know, I've only done 8 and still class myself as a newby.

 

[evanvine]

Quite right, "back liquor" does mean to water it down.
I got the term from the Forum!

Bu99ered if I know, I've only done 8 and still class myself as a newby.

There are a lot of people who have done many more brews than I have.
I've done 42 so far and still can't two the same, makes life interesting.

 

[Halite]

I had this 'problem' with a steam beer I made recently, fermented down to 1008 after six days! It will make the beer slightly stronger and slightly dryer, but overall should not make a big difference in my batch.

I suppose with all these things it is about learning what you set-up does and then altering your recipes to suit, the same way you would do with your efficiency calculation.