FG surprisingly low

[Dave S]

I took a gravity reading yesterday from a Yorkshire style bitter brewed on the 6th May. I was surprised to see it was 1008 from an OG of 1044, since I mashed at 67-68C. The mash pH was slightly low at 5.3, but I would of thought that would much of a difference. I pitched with WLP037 which has only an average attenuation. I was hoping for something around 1012-1013.

Anyone got any ideas as to why this has happened?

[Rookie]

I took a gravity reading yesterday from a Yorkshire style bitter brewed on the 6th May. I was surprised to see it was 1008 from an OG of 1044, since I mashed at 67-68C. The mash pH was slightly low at 5.3, but I would of thought that would much of a difference. I pitched with WLP037 which has only an average attenuation. I was hoping for something around 1012-1013.

Anyone got any ideas as to why this has happened?

How long did you mash? I had a similar situation when I mashed twice as long as usual.

[Steveicky]

I have had exactly the same problem recently. I think that my issue was caused from trying to re-use a wlp002 yeast that had mutated.

It could also be due to wild yeast getting into your brew.

[Dave S]

I took a gravity reading yesterday from a Yorkshire style bitter brewed on the 6th May. I was surprised to see it was 1008 from an OG of 1044, since I mashed at 67-68C. The mash pH was slightly low at 5.3, but I would of thought that would much of a difference. I pitched with WLP037 which has only an average attenuation. I was hoping for something around 1012-1013.

Anyone got any ideas as to why this has happened?

How long did you mash? I had a similar situation when I mashed twice as long as usual.

The usual 90 mins. Maybe I should try 60 next time I brew this.

[Dave S]

I have had exactly the same problem recently. I think that my issue was caused from trying to re-use a wlp002 yeast that had mutated.

It could also be due to wild yeast getting into your brew.

Hmm, wild yeast is an interesting thought. I guess the proof of the pudding will be in the tasting. The yeast was first use, though it was past the BB date. I did however make a starter which seemed to go OK.

[Doingatun]

I have had exactly the same problem recently. I think that my issue was caused from trying to re-use a wlp002 yeast that had mutated.

Same with one of mine using WLP002 a while back, down to 1:006, happens occasionally.

[Dave S]

This is the second time I've used WLP037 and the first time wasn't fantastic either. Might stick to Wyeast 1469 in future, though I have saved some slurry from this brew. Oh all right then, I might give one more chance

[Rookie]

The usual 90 mins. Maybe I should try 60 next time I brew this.

Years ago I switched to a 45 minute mash and didn't see any change in the finished beer.