We’ve been getting unusually high attenuations lately from our yeast(s). Like, in the 80% range for our last three batches:
- Oatmeal Stout version 2: OG 1.050, FG 1.010, 79.3% AA, 5.2% ABV
- Steve Brown Ale: OG 1.048, FG 1.009, 80.6% AA, 5.1% ABV
- American Pale Ale: OG 1.041, FG 1.007, 82.4% AA, 4.5% ABV
I mean, I’m a big fan of the 80’s, but didn’t really expect to make it that apparent in this part of my life. Our temperatures have stayed fairly consistent, and we’re not getting any real off flavors in the beer that suggests a hot or overly-vigorous fermentation. I guess it is the fact that we’ve switched to using starters for/harvesting our yeast? Is this a good thing or not? I mean, it seems good to me, but it also suggests we’re maybe using too much yeast now…also, I’d maybe like to create a beer that is outside the 4.5-5.5% ABV range; am I not destined for this? I reckon time will tell with the next runs of these beers (yes Steve, we’ll make your brown ale again) if they’re to be consistent. Maybe I should go read now.