BeerBorg

Yeah, I like my saisons really dry, but I would really not like a 95%+ ESB or Bitter or Mild so much.

mashani wrote:Yeah, I like my saisons really dry, but I would really not like a 95%+ ESB or Bitter or Mild so much.

Perhaps my response did not come across as it was intended. I did not mean to say all my beers I wanted that high. Sorry for the confusion there

I didn't see it mentioned, but do you have any idea WHY your attenuation is improving?

Kealia wrote:I didn't see it mentioned, but do you have any idea WHY your attenuation is improving?

None to speak of really. Each brew day we try to tighten things up in regards to procedures, timing of steps, etc. But nothing I can really point to and say "this is why". I just found it interesting and wondered who on the Borg kept track of theirs as well. Just a curiosity thing really.

Those of us that record the OG/FG sorta keep track of our attenuation. We do our pre-brew calculations, and see how close we get to it. I initially increase mine by upping the water to grain ratio.

I keep track but I don't stress about as much as some folks seem to do too much except for certain beers. Even so, I would not consider my beer "ruined" if I am over or under by a handful of points like some folks seem to do. I roll my eyes when I see people bitch about missing their OG/FG by a handful of points and acting as if they ruined their beer. It's still beer. It pretty much always still tastes good unless you did something else wrong / infected it / etc. So my theory is shut up and drink it LOL.

Now if I was in a commercial environment and brewing a beer for regular distribution I'd want to keep it as close to the same dialed in amount as is possible. But that's just usually a matter of refining your process and being able to control it and keep it consistent. (mash and fermentation temperatures/pitch rate/etc.).

Mine are a bit all over, some quite high, others quite low. I am only an egg.