I'm curious if anyone is running into attenuation issues using Weyermann malts lately. I have seen that my Pils (66% Weyermann) is routinely failing to attenuate and fermentation is halting at ~3.2 plato. I have been producing this product for roughly 8 years, and it has always finished out ~2.2 plato. I do not believe this is a process issue, all other brands are attenuating as expected. To be safe, I went ahead and calibrated all temperature probes on the brewhouse. They were within 1 degree. Thought perhaps the lager yeast was getting sluggish so I brought in a new pitch. First brew, I reduced the mash temp to force over-attenuation - Pils failed to attenuate to expected target, and stopped at ~3.2 plato. Interesting.
To add another degree of complexity, I have 2 lagers both with similar OG's, same grist/H20 ratio, same mill gap, and same mash residence times. Lager (100% cargill) finishes as expected and Pils fails to attenuate, halting at ~3.2 plato.
So, I seem to have an issue with 1 Lager where the only difference is the grain bill. I'm fairly certain we can say it is not a problem with yeast, process, O2. Ideas? Am I missing something?
Cheers
To add another degree of complexity, I have 2 lagers both with similar OG's, same grist/H20 ratio, same mill gap, and same mash residence times. Lager (100% cargill) finishes as expected and Pils fails to attenuate, halting at ~3.2 plato.
So, I seem to have an issue with 1 Lager where the only difference is the grain bill. I'm fairly certain we can say it is not a problem with yeast, process, O2. Ideas? Am I missing something?
Cheers
Comment