denny
March 2, 2021, 5:58pm
21
I decided that using my stir plate made me feel silly for wasting so much time. I put it away maybe 5 years ago and have no idea where it is now.
That is hilarious, but true. We have to sweat so many things in brewing that we should not have to sweat making and pitching a starter. Using a stir plate to make a starter is a prime example of violating the Keep It Simple, Stupid (KISS) principle.
denny
March 2, 2021, 10:00pm
23
Saccharomyces:
That is hilarious, but true. We have to sweat so many things in brewing that we should not have to sweat making and pitching a starter. Using a stir plate to make a starter is a prime example of violating the Keep It Simple, Stupid (KISS) principle.
As I’ve said before, Simple Homebrewing.
lupulus
March 2, 2021, 10:21pm
24
Attenuation is mostly about wort composition. However you mashed this, the wort simply had more unfermentables than you intended. But even the best palate in the world is not going to be able to tell the difference between 1.014 and 1.012 (anyone who claims otherwise…that’s just confirmation bias).
If you’re hell bent on getting those last couple of points of attenuation, the only real option is to add glucoamylase (e.g. ultra ferm). Monitor the gravity very closely and cold crash to arrest further yeast activity as soon as you hit your target–otherwise attenuation will continue, and you probably don’t want a 1.000 pilsner.
Or…just enjoy the beer, and make adjustments on the next batch.
Glucoamylase and crash will leave you a ton of unfermented glucose, making the beer taste really sweet.