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Thread: Help - Over Attenuation!

  1. #16
    Join Date
    Oct 2012
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    .....
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    15
    Quote Originally Posted by honkey View Post
    Where do you get your yeast? I had problems with BSI yeast contaminated with a diastaticus sub-species
    Can you expand on this? Any certain strain you had the trouble with? How did you discover it?

  2. #17
    Join Date
    Jan 2012
    Location
    Virginia Beach, VA, USA
    Posts
    71
    You could be over pitching and/or over oxygenating the wort which can lead to over attenuation. What's your pitch process and oxygen level (L/min)


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  3. #18
    Join Date
    Nov 2011
    Location
    Shelburne, NS
    Posts
    49
    I think that if you are attenuating more now than you were earlier, you may have yeast cross-contamination problems or wild yeast infection. Even single infusion mashing at 155 should yield an FG of about 2.0 - 2.5 on many beers. Chico ale yeast is a pretty good attenuator, but I've never seen it go that low in my brewery.

    You said that you are managing four strains of yeast. This requires very careful washing and sanitation practises, and the risk of cross contamination gets higher the more types of yeast you have.

    You should try fermenting your next batch with a freshly purchased pitch of yeast, but before that, you should run a very thorough clean out of all your tanks, lines, gaskets, valves, ports, man ways, etc.

  4. #19
    Join Date
    Feb 2017
    Location
    Whitethorn, CA
    Posts
    3

    Bringing this one back around

    Quote Originally Posted by FourSeasons View Post
    Same as before. Mashed at 159. FG was at 1.25 P. I cant figure it out.....
    Having a very similar issue here. Did you figure out what was causing it?

  5. #20
    Join Date
    Dec 2018
    Location
    Cambria
    Posts
    2
    Quote Originally Posted by JNS View Post
    Having a very similar issue here. Did you figure out what was causing it?

    Have you checked the accuracy of your temp probes??

  6. #21
    Join Date
    Jan 2013
    Location
    Charleston, South Carolina United States
    Posts
    8
    That sounds like diastaticus issue to me. I had some issues like that one time with fresh yeast and turned out to be just the yeast, so knowing that it was preventable

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