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andy.mi Guest
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Posted: 22 Oct 2006 14:00 Post subject: Xmas Beer |
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A progress update -
This morning I racked the beer from primary into a secondary. (It took a long time for the initial fermentation to finish, which I'm putting down to a combination of the high OG and some of the issues with liquid yeasts which have been discused recently.) The gravity is down to about 1016, so I'm hoping that with a couple of weeks in secondary it will finish around 1014, which would be spot on for 80% as per the yeast specs. I have to say it tastes very good at the moment (not too sweet, a good hop / malt balance and flavours), and I think it will turn out to be deceptively drinkable for the strength. I'll give it a couple of weeks, then make up the spiced infusion for the priming malt, bottle and condition till Christmas Day. I'll update again then.
Cheers!
Andy
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david Guest
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Posted: 22 Oct 2006 19:00 Post subject: Xmas Beer |
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Andy said:
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White Labs Dry English Ale should give 70-80% attenuation so 1014 should be the lowest possible?
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Nope. The attenuations quoted are indicative for their test wort. Nottingham will achieve 90% with a mash designed to give a highly fermentable wort - I bet it's not rated at that.
It's probably reasonable to assume that a yeast rated at 80% will attenuate more than one rated at 75% all other things being equal*, but apart from that all bets are off.
*(grist composition, percent sugar added, trace nutrients, dropping, aeration, mash temp, mash thickness, mash pH etc, etc).
David Edge, Derby
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mat Guest
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andy.mi Guest
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