Racked a porter today fermented with 002 and using the yeast cake in a Pale ale tomorrow (I know its backwards but whatever). Anyone familiar with this yeast. It's crazy! Flocs like nothing else I have seen. Porter was clear after 1 week! For the Pale I and thinking to make a fairly attenuable wort so the final gravity is not too high so mashing at 150-152. Will this work or is this a recipe for a really sweet beer? Tips and tricks appreciated.
I use 002's equivalent 1968 for most everything. For a Pale ale I usually mash at 148F for a little over 60 minutes with nothing but base malt, usually Rahr Pale Ale at 3Lovibond or so, and 10% (of fermentables) sugar. You can approach 80% attenuation this way, if that is your thing. Then again I like a nice dry pale ale. I love this strain for its flocc and quick turn around. Good luck!
That's normal for the strain. Attenuation depends on more than just the yeast strain. For a highly attenuable wort, mash at 151-ish. Or do a long mash (don't pull it just because an iodine test says it's 'done'). Or limit the crystal malts in your pale ale. Or all of the above.
Thanks for the advise. I am using 9% Victory and 5% Crystal malts along with my base of 2row. Planning to do a 90 minute mash at 150-153.
