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WLP002 Attenuation

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bspisak:

So I made an American Amber with an OG=1.074 and pitched a WLP002 starter. It ended up at an FG=1.016. That's an apparent attenuation of 77% which is good for this yeast (White Labs says 63-70% is typical.)  However, the beer was still too sweet on my palate. So, I pitched some WLP001 and that brought it down to 1.013, for a final attenuation of 81.5%  Tastes much better.

So, my question is, what do people see with WLP002?  Is that kind of attenuation more typical, or did I just get lucky?

I've also heard folks have good luck with rousting and even adding some extra yeast nutrient and/or simple sugar partway through fermentation.  Same question as earlier: Will WLP002 attenuate even further doing this?

Finally, I overshot my mash temp of of 154 and hit 158. I knocked a couple of degrees off that such that my mash profile was something like 158->156 for 10 minutes, then 156->155 for 50 minutes. So, my next question is, if I would have hit a lower mash temp, would WLP002 have attenuated even more?  Or should I always plan on pitching a finishing yeast

As an interesting side note, I had heard of people using beano, but the it keeps breaking down dextrins until it is done or denatured at 130F. So, as an experiment, I took two equal 1/2 gallon growlers and fermented one with straight WLP001 and the other with WLP001 plus a beano tab.  As already stated, the one with just WLP001 went to 1.013. The interesting thing is that the one with the beano finished at 1.001 and it may not yet be done!  It still had some bubbles. 

Brian

redbeerman:
Your mash temp was pretty high for the style you were brewing.  If you had used EKGs, it looks like you would have had a pretty good bitter.  I have found that WLP002 does attenuate more in the mid 70s than the high 60s as advertised.  I think I would have gone with the 001 or S-05 in the first place for that style.  That being said, mash temps will have a pretty big influence on attenuation.

bspisak:

I certainly agree, and perhaps I'm over analyzing this. It's just curious that if the limit to attenuation was the dextrins in the beer (as determined by the mash temp), why did the WLP001 drop it more?

Did the WLP002 finish lower simply because it flocc'ed sooner than the WLP001 did? Or, does it have more to do with the ability of a particular strain to munch on certain sugar mixes in the wort? 

I know if you have a conical, you can bubble C02 from the bottom to get the yeast back into suspension. Perhaps that would have allowed the WLP002 to attenuate more fully?

Brian

bluesman:

--- Quote from: redbeerman on February 23, 2010, 02:09:41 PM ---Your mash temp was pretty high for the style you were brewing.  If you had used EKGs, it looks like you would have had a pretty good bitter.  I have found that WLP002 does attenuate more in the mid 70s than the high 60s as advertised.  I think I would have gone with the 001 or S-05 in the first place for that style.  That being said, mash temps will have a pretty big influence on attenuation.

--- End quote ---

+1

Keeping your mash temp down and allowing the beer to warm up after 75% of fermentation has been acheived should get you to where you would like to be.

redbeerman:
Brian, WLP002 flocs out way faster than WLP001, so I doubt that your results were due to dextrins alone.  I also think that 001 will ferment more types of sugar more readily than 002, at least that has been my experience.

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