1056 yeast

Discussion in 'Homebrewing' started by jlordi12, Sep 25, 2012.

  1. jlordi12

    jlordi12 Jun 8, 2011 Massachusetts
    Beer Trader

    I just brewed an APA with an OG of 1.055 and I just checked the gravity after about 9 days and I just got a reading of 1.006. Beer calculus told me this beer was going to finish at ~1.012. Is this normal? I've been fermenting between 62-65 F.
     
  2. GatorBeer

    GatorBeer Feb 2, 2010 South Carolina
    Beer Trader

    What temperature did you mash at?
     
  3. jlordi12

    jlordi12 Jun 8, 2011 Massachusetts
    Beer Trader

    It was an extract recipe
     
  4. hopsandmalt

    hopsandmalt Dec 14, 2006 Michigan

    All grain or extract? and how are you measuring your gravity? Hydrometer or refractometer? what is your recipe? we need more info.
     
  5. Homebrew42

    Homebrew42 Dec 20, 2006 New York

    Final gravity will vary based on yeast strain, mash temperature, and recipe formulation. Calculators just give you an estimate and don't necessarily take all these factors into account.
     
  6. jlordi12

    jlordi12 Jun 8, 2011 Massachusetts
    Beer Trader

    Extract.
    Hydrometer
    #3 Pilsen
    #3 golden light
    #1 honey

    Fermentation temps read 62-65.
     
  7. GatorBeer

    GatorBeer Feb 2, 2010 South Carolina
    Beer Trader

    Like homebrew42 said. Also, did you do a temperature correction for your hydrometer reading? Could be a discrepancy there.
     
  8. jlordi12

    jlordi12 Jun 8, 2011 Massachusetts
    Beer Trader

    I measured right @ 60 degrees. Unless my thermometer is jacked up I don't think that is it.
     
  9. Homebrew42

    Homebrew42 Dec 20, 2006 New York

    Honey is a highly fermentable sugar that may cause the the gravity to finish lower than the calculator estimates.
     
    MrOH likes this.
  10. jlordi12

    jlordi12 Jun 8, 2011 Massachusetts
    Beer Trader

    Maybe , although I punched everything in individually.
     
  11. Homebrew42

    Homebrew42 Dec 20, 2006 New York

    Right, but many calculators aren't that sophisticated and whatever you're using may just be estimating FG based on OG, and the FG of an extract + honey wort to a given OG is going to be lower than an all extract wort to that same OG. In other words the calculator may be basing it's FG estimate on an all extract wort, not a wort made of extract and honey.
     
    MrOH likes this.
  12. Ilanko

    Ilanko Aug 3, 2012 New York

    Few days age, some one suggested me to test my Hydrometer. try measure tap water gravity @65-75F.
    1.006 is very low.
     
  13. jlordi12

    jlordi12 Jun 8, 2011 Massachusetts
    Beer Trader

    I used beer calculus on hopville.
     
  14. Homebrew42

    Homebrew42 Dec 20, 2006 New York

    Which is a nice free application, but it's not particularly sophisticated.
     
    MrOH likes this.
  15. jlordi12

    jlordi12 Jun 8, 2011 Massachusetts
    Beer Trader

    What do you recommend using? Thats kind of a significant difference to me.
     
  16. kjyost

    kjyost May 4, 2008 Manitoba (Canada)

    I suggest you learn how to calculate approximate attenuations on your own. No calculator will know the difference between extracts, much less really be able to fiddle with yeast strains (and different pitches)...

    Here's what happened, you got 75-80% attenuation on your extract (similar to what the calculator "guessed") and 100% on the honey.
     
    MrOH likes this.
  17. hopfenunmaltz

    hopfenunmaltz Jun 8, 2005 Michigan

    One should use distilled water at 60F if you really want to see if the hydrometer is off or not.
    I have over 600 ppm dissolved solids in my water. This gave a higher reading than distilled water, can't remember how much, but it was more.
     
  18. jlordi12

    jlordi12 Jun 8, 2011 Massachusetts
    Beer Trader

    Is it only the fermentables that effects attenuation or does the strain of yeast also play a role?
     
  19. GatorBeer

    GatorBeer Feb 2, 2010 South Carolina
    Beer Trader

    Yeast strain also plays a role.
     
  20. jlordi12

    jlordi12 Jun 8, 2011 Massachusetts
    Beer Trader

    So for my recipe could someone explain to me how they would have predicted FG based upon the fermentables and the yeast strain I chose?
     
  21. OddNotion

    OddNotion Nov 1, 2009 New Jersey
    Beer Trader

    HB42 already did above. Honey is 100% fermentable but the online calculator probably didnt take that into account and counted it just as fermentable as the malt extract which is less fermentable.
     
  22. jlordi12

    jlordi12 Jun 8, 2011 Massachusetts
    Beer Trader

    So your saying just use the online calculator and than take a little off the top if you use something like table sugar, maple sugar or honey?
     
  23. VikeMan

    VikeMan Jul 12, 2009 Pennsylvania
    Beer Trader

    1) Use a program that takes 100% fermentability of honey into account.
    -or-
    2) Build your own spreadsheet that does this. The basics concepts can be found in 'How to Brew', starting with this page...
    http://www.howtobrew.com/section1/chapter3-4.html
    One approach would be to assume that the yeast strain's advertized attenuation rate (middle of its range) will be good for the grain/extract part of your fermentables, but apply 100% attenuation to sugar, honey, and other simple sugar sources. You can certainly tweak more than that, but it's a start that would get you in the ballpark and avoid major surprises.
     
    OddNotion likes this.
  24. OddNotion

    OddNotion Nov 1, 2009 New Jersey
    Beer Trader

    Generally if I am using a low mash temp, highly attenuative yeast, or certain highly fermentable sugars then I will expand my acceptable expected range a little bit yes.
     
  25. GreenKrusty101

    GreenKrusty101 Dec 4, 2008 Nevada

    FGs are only estimates and tend to be conservatively high on most calculators. Based on recipe, that does not seem to be that far off.

    Good example of a recipe that might have benefited by subbing in some Carapils or other Crystal

    Threadjack: Anyone try the new dry Chico? (BRY-97 from Lallemand)
     
  26. jlordi12

    jlordi12 Jun 8, 2011 Massachusetts
    Beer Trader

    Actually I'm an idiot I used 8 oz of crystal 40
     
  27. jlordi12

    jlordi12 Jun 8, 2011 Massachusetts
    Beer Trader

  28. GreenKrusty101

    GreenKrusty101 Dec 4, 2008 Nevada

    When I said sub, I meant REPLACE some of the honey or base extract with the crystal
    That looks more like a sturdy IPA : )
     
    jlordi12 likes this.
  29. jlordi12

    jlordi12 Jun 8, 2011 Massachusetts
    Beer Trader

    Not exactly what I was shooting for ABV wise. Oh well, I'm sure it will Hopefully it will taste fine.
     
  30. barfdiggs

    barfdiggs Mar 22, 2011 California

    In the fermenter as we speak/type....
     
  31. hopfenunmaltz

    hopfenunmaltz Jun 8, 2005 Michigan

    The Chico strain is Siebel 96. On other forums some say it might be Pacman or the Anchor Ale strain.
     
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