Hi all,
First post here so nice to meet you all.
I've used London Ale III for the first time on a juicy pale ale and I've ended up with a whopping 86% attenuation with the beer drying out to 1.005. This is significantly higher than advertised and a bit annoying as it was meant to be a session strength beer and I wanted a bit of residual sweetness/body.
Has anyone experienced this before with this yeast and any ideas why this happened?
Some more information:
First post here so nice to meet you all.
I've used London Ale III for the first time on a juicy pale ale and I've ended up with a whopping 86% attenuation with the beer drying out to 1.005. This is significantly higher than advertised and a bit annoying as it was meant to be a session strength beer and I wanted a bit of residual sweetness/body.
Has anyone experienced this before with this yeast and any ideas why this happened?
Some more information:
- First gen yeast from a starter
- Grain bill was 75% Extra Pale, 10% Torrefied Wheat, 7.5% Flaked Oats, 7.5% Carapils
- Mashed at 65C (149f) for 90 minutes
- I don't have temperature control for fermentation but it was approx 21C (70F)