Diacetyl rest - Bohemian Pilsner

[marko65]

Currently brewing my first pilsner/lager - using the Greg Hughes recipe with Wyeast 2124 yeast - starting gravity was 1051 (brewed on 23/5) and today I'm down to 1020. FG for the recipe is 1014. Fermentation temp has been 12 degrees. Is it too soon to start ramping up the temp?

 

[BeerCat]

Ramp it up now.

 

[marko65]

Will do - cheers

 

[marko65]

The pilsner has been at 18 degrees since Wednesday - took a gravity reading just now - it says 1008 - the recipe said final gravity would be 1014. Smells and tastes OK - why has it dropped this low?

 

[MrRook]

The pilsner has been at 18 degrees since Wednesday - took a gravity reading just now - it says 1008 - the recipe said final gravity would be 1014. Smells and tastes OK - why has it dropped this low?

What was the actual recipe?

 

[marko65]

Greg Hughes Bohemiam Pilsner

 

[foxbat]

why has it dropped this low?

Because FG estimates are guesswork based on average yeast performance. You produced a fermentable wort and had good healthy yeast. I always seem to outperform the estimates as well.

 

[Argentum]

84% apparent attenuation is most likely still within the realm of "normal" possibility for your yeast.

The listed 73-77% apparent attenuation is likely an indication of the 2-sigma range of probability, but in the real world 3-sigma is considered to be within the range of what is to be considered fully normal.

As probability statistics have it, 68.2% of the time your random results (if normal) will be within +/- 2-sigma. And 99.7% of the time your results (if normal) will be within +/- 3-sigma.