American Ale II yeast
Posted: Mon Feb 13, 2012 7:00 pm
by dbang2012
Hey all,
I have a question about wy1271 (american ale II).
I recently brewed an APA using this yeast and got an unusually high attenuation at 87%. My beer started at 1.061 and finished out at 1.007-1.008. I mashed at 155F and also had 0.5lb dextrin malt plus some other modified malts so I dont get why it attenuated so much.
Besides infection (I dont suspect this is the case) does anyone have an idea why this would occur?
Thanks,
D
Re: American Ale II yeast
Posted: Sun Feb 19, 2012 8:43 am
by brewinhard
I have not used this strain which says it can attenuate anywhere from 72-76%. Did the beer taste and smell good? If so, then it probably is not infected. The only other thought I could provide you with would be to ask if you have calibrated your mash thermometer lately? What type of thermometer are you currently using and how do you calibrate it, if ever? A few degrees difference can really make or break a final gravity of a beer. Maybe something to look into.