HELP! Ultra high attenuation

Discussion in 'Homebrewing' started by Josephkane, Feb 11, 2016.

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  1. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Can you explain your process for that? I'd like to assume you made starters before going all grain, but if this is only your 2nd starter it could be that part of your process.
     
    #21 GreenKrusty101, Feb 12, 2016
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    92% pale 8% crystal 40
    WLP005
    96%+ attenuation

    No, WLP005 wouldn't be able to do that, regardless of mash temp/mash length and whether or not you mashed out. The enzymes just don't survive long enough to make that grain bill that fermentable by a strain like WLP005. So there are really only two possibilities, and both have been mentioned.
    1) Infection
    2) Gravity Measurement Error (Hydrometer not calibrated or visual error)

    You can rule out a calibration issue by measuring plain water, as @ryane suggested. I would not simply take the word of the brain trust at the LHBS.
     
    #22 VikeMan, Feb 12, 2016
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  3. Josephkane

    Josephkane Initiate (0) Feb 7, 2015 Tennessee

    @ryane We put my hydrometer in a tube of 60F distilled water. It was exactly between 1.000 and 0.998, so they suggested I subtract .001 from all of my readings. Is this process/thinking correct?

    @GreenKrusty101 I boil 2 cups of water with a 1/2 cup of DME for 10 min. I then put it in the freezer until the temp gets down to 68F, transfer to my starter bottle/flask thing (washed and sanitized obviously) and pitch the yeast. I put foil loosely over the top of the flask and let it sit for two days, vigorously swishing it as many times as I can remember to. I then decant and pitch when the wort is chilled to 70F on brew day. Any obvious holes in my process?

    I appreciate you guys taking the time to help a newbie out!
     
    #23 Josephkane, Feb 14, 2016
  4. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    No, you would add .001.
     
    #24 VikeMan, Feb 14, 2016
  5. Josephkane

    Josephkane Initiate (0) Feb 7, 2015 Tennessee

    @VikeMan Well, you're right about not trusting the LHBS then ha ha! It seems that infection is the likely culprit, is there a chance its originating in my starter? I just leave them on the kitchen counter for two days until its pitching time.
     
    #25 Josephkane, Feb 14, 2016
  6. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    #26 VikeMan, Feb 14, 2016
  7. Josephkane

    Josephkane Initiate (0) Feb 7, 2015 Tennessee

    @VikeMan I boil 2 cups of water with a 1/2 cup of DME for 10 min. I then put it in the freezer until the temp gets down to 68F, transfer to my starter bottle/flask thing (washed and sanitized obviously) and pitch the yeast. I put foil loosely over the top of the flask and let it sit on the counter for two days, vigorously swishing it as many times as I can remember to. I then decant and pitch when the wort is chilled to 70F on brew day. Thanks again!
     
    #27 Josephkane, Feb 14, 2016
  8. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Sounds pretty normal. What are you using to sanitize the flask and the foil?
     
    #28 VikeMan, Feb 14, 2016
  9. ryane

    ryane Initiate (0) Nov 21, 2007 Washington

    get your hands on a new hydrometer as well, then recheck your gravity readings

    When reading a hydrometer you need to account for the capillary action that pulls water up on the glass, you need to read the bottom of the meniscus. Im guessing in your case that would be 0.98
     
    #29 ryane, Feb 14, 2016
  10. Josephkane

    Josephkane Initiate (0) Feb 7, 2015 Tennessee

    @VikeMan StarSan. Out of neurosis I mix up a new batch for every brew
     
    #30 Josephkane, Feb 14, 2016
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