Tancred the Brewer
Brewing Irony
- Joined
- Sep 19, 2019
- Messages
- 72
- Reaction score
- 77
I just brewed 3 extract beers using s04 yeast. The first was a Brown Ale. 1.052 OG finished at 1.020 for 60% apparent attenuation. The second was a chocolate milk stout. 1.051 OG finished at 1.022 for 56% attenuation. The third was a scotch ale using yeast harvested from the brown ale. 1.069 OG finished at 1.022 as well for a 67% attenuation. All beers were fermented in my basement and maintained a 64-68 degree temp throughout fermentation. S04 is supposed to have 72-82% attenuation. Any ideas why all these beers would be so low on the attenuation? The milk stout could partially be the lactose sugar that doesn't ferment. Can't really come up with a reason for the others except maybe temperature.
Any thoughts or advice appreciated.
Any thoughts or advice appreciated.