s-05

[jimlin]

been using liquid yeast and making starters, but decided to go with S-05 dry yeast for the Tasty Amber I just brewed. I went with a real high mash temp (157... in all my AG brews they finish relatively low, so I'm trying to see if I could get something to finish a bit higher; this time I was way over and had to add cold water to get it down to 157)

Came up a bit lower than anticipated for an OG (1.052 instead of 1.056). Fermented at 68°. Primary carboy for a week, transferred to 5 gal better bottle with the dry hops. Been in the secondary for 5 days so far and took a gravity sample. 1.011

Figured it would finish a little higher given the high mash temp.

Does the S-05 dry yeast attenuate more than cal ale (1056)?

The previous brew was my attempt to clone Founders Reds RyePA. Mashed at 156°, OG was 1.060, FG was 1.012 using S-05 as well. 80% attenuation at that high a mash temp?

[brewinhard]

Sounds to me like your mash thermometer needs to be recalibrated. What is the FG supposed to be with those two recipes? I have founds that both fermentis and wyeast/WL strains of the "chico" ale yeast ferment pretty much the same. Except the liquid versions might be just a tad bit cleaner when fermented cooler.

[jimlin]

Sounds to me like your mash thermometer needs to be recalibrated. What is the FG supposed to be with those two recipes? I have founds that both fermentis and wyeast/WL strains of the "chico" ale yeast ferment pretty much the same. Except the liquid versions might be just a tad bit cleaner when fermented cooler.

recently bought glass thermometer because I wasn't sure how accurate my older turkey fryer thermometer was.

For the amber
Using Beer Alchemy (on a mac) and given the 1.052 I hit for an OG, and entering the S-05 as the selected yeast, the FG was calculated at 1.013. So I'm not far off that. But, BeerAlchemy doesn't seem to calculate the FG based on the mash temp I enter. I says estimates the same FG regardless of the mash temp used.

BeerAlchemy simply seems to have a yeast attenuation percentage assigned to each yeast in its database. 75% is assigned to the S-05.