Hi all, I am wondering if my low apparent attenuation levels are normal or indicative of a problem in my process.
The following is true for each brew:
- I brew using Briess liquid extract with a partial mash, partial boil (11L boil volume diluted to 21L in the fermenter)
- I aerate using a KegKing Vortex aerator for 2mins
- I make the recommended starter size, using a stir plate
- yeast is usually 2-4 weeks old, stored refrigerated
- my fermentation temperatures are controlled using a fridge and an external temp. controller. I pitch 1 - 2°C below fermentation temp and raise it up a few degrees half way through fermentation
- I add 1/8 tsp yeast nutrient to the starter, and another 1/4 tsp to the boil
Some recent brews:
Oatmeal Stout, Wyeast 1968, I got 64% attenuation (Beersmith estimated 71%, Wyeast advertise 67% - 71%)
Foreign Extra Stout, Wyeast 1028, I got 63% attenuation (73 - 77% advertised)
Wee Heavy, Wyeast 1056, I got 71% attenuation (73 - 77% advertised)
Irish Red Ale, Wyeast 1084, I got 69% attenuation (71 - 75% advertised)
Dusseldorf Altbier, Wyeast 1007, I got 72% attenuation (73 - 77% advertised)
Is this normal? If not, where could I be going wrong? Thanks in advance!