WLP037 Yorkshire Square ( a yeast with attitude ? )

[AndyBWood]

Afternoon All,

AG 2 is still in the fermenter but is finally slowing down.

FG now 1.009
OG was 1.055

This yeast is advertised with an attenuation of 68% - 72% but I make my figure more like 10% + higher. This is exactly the same as AG1 but I had thought that this had fermented low because my mash temp dropped, more fermentable sugars extracted, etc.

I know others have used this product but is there anyone who has had a similar experience ? Are yeast companies figures usually pretty reliable or have I just ended up with a real Yorkshire bad boy ?

Cheers

 

[zgoda]

Actual attenuation depends on wort fermentability, manufacturers only provide some average. If the result is far from average, I'd check for faulty thermometer at first.

 

[bunkerbrewer]

Actual attenuation depends on wort fermentability, manufacturers only provide some average. If the result is far from average, I'd check for faulty thermometer at first.

Did you mean hydrometer? If that was wrong, it'd be wrong for OG and FG, so the measured attenuation would be correct even if the measured gravities were wrong? I think...?

 

[pittsy]

no thermometer as in you may of mashed lower to start with than you thought thus more fermentables and a stronger beer that will ferment out lower (and thinner)

 

[AndyBWood]

Thanks All,

I fairly sure my thermometer is accurate; I bought a ‘nothing to fiddle with’ second-hand reference thermometer from ebay, 1/10th din accuracy. It measures 0.00 degrees in ice melt water and has a certificate to confirm calibration at 0 and 100 degrees. ( got it for £20 – believe they cost many times more than this new )

I have a few glass thermometers that measure within a degree or so of the digital reference model so I’m fairly confident that I’ve got a grip on the mash temp.

This time around, due to all of the advice offered after AG1, preheating the mash tin, grains, etc and my Cheese Beer Method my mash temp hardly moved at all. That’s why I wasn’t expecting this brew to go so far.

It will probably cost an arm, leg and a few other bits n bobs but the reference thermometer company do provide a re-calibration service. In view of the importance placed on temp I’m sorely tempted to have this done. As above though, I’m as confident as I can be that I’m already pretty accurate.

Cheers :thumb:

 

[pittsy]

i wouldn't bother getting it re calibrated , it sounds fine as you say .maybe your efficiency is up from a more constant mash temp .

 

[AndyBWood]

Thanks Pittsy - maybe it is just a hard man from the other side of the Pennines........