I have looked back at many of my batch records and find that my apparent attenuation is almost always above the range advertised by the yeast manufacturer, or at worst at the very high end. Sometimes the AA is way higher (92 vs 77 max yeast). This is true of malty beers mashed at 158 as well as light body beers mashed at 148 and everything in between. It happens with super heavy imperial stout at 1.042 FG to tripels at 1.000. I take OG readings with refractometer, but always check calibration with RO water. I take FG readings with an FG hydrometer, also checked with RO water and corrected for temp. I use Mr. Malty or Beersmith for yeast starter calcs, although they do not have input for O2 + stir plate, and I use both. I also use O2 in the fermentor at pitch.
My final gravities are typically very close to estimated or a few points below, sometimes as much as .008 below. I am happy with my beers and do not feel like they are overly dry, often have a lot of sweetness.
So I really don't have anything to complain about, but just would like to know what might cause the discrepancy
My final gravities are typically very close to estimated or a few points below, sometimes as much as .008 below. I am happy with my beers and do not feel like they are overly dry, often have a lot of sweetness.
So I really don't have anything to complain about, but just would like to know what might cause the discrepancy