Safbrew 16

[Minbari]

So can someone explain how 102% attenuation is possible?

https://craftabrew.com/products/safbrew-da-16-yeast?utm_content=DPA_Catalog_Carousel+Ad&utm_source=fb&variant=40771160244289&utm_medium=Facebook_Mobile_Feed&utm_campaign=+Retargeting_CBO_Pur_Auto-bid_Warm+++Existing+Customers&fbclid=IwZXh0bgNhZW0BMAABHaUfYH97Q2-gMgfNJ0IfNTqtz_DA3NVdXk03OBvRpcO9LVVrLKvdoScUDw_aem_5qdiJlwwWadbOiIBKSxkBA&campaign_id=6619507538751&ad_id=6622426149751

 

[Megary]

That’s really interesting.

Bizarre that a new (is it new?) yeast is marketed as ideal for “Brut IPA’s” as if anyone is making those anymore. But…I can squint and see some possibilities in other styles. American Barleywine? DIPA? Saison?

Following.

 

[Sunfire96]

Ciders will ferment below 1.000 SG, but I don't think I've had one go over 100% attenuation

 

[dmtaylor]

"Attenuation" as used by homebrewers is actually "apparent attenuation", or in relationship with a false limiting SG of 1.000. In reality, "real" or "actual" attenuation can go lower, because ethanol has a specific gravity of around 0.796(!). Many fruit juices and meads with relatively few complex sugars (which would include maltose or maltotriose, etc.) can in fact finish around 0.992 in the driest versions of these beverages. Even beer wort can theoretically finish that low given the right enzymes to break down every starch and dextrin molecule into fermentable sugars.

Do we really want to drink such a beer? Personally the answer is: hell no.

 

[Donoroto]

What DM said. Wines routinely have greater than 100% attenuation.

 

[HighVoltageMan!]

Contains: Glucoamylase from Aspergillus niger

That's the enzyme that drives the gravity so low. You can add this to any beer without this particular yeast. Why would you add it to a beer? I dunno, maybe to ruin a perfectly good beer.

It's used in distilling to get more alcohol out of the mash.

 

[Sandy Feet]

I just did have about 100% attenuation with French Saison yeast. For that style, it works. The seltzers will finish below 1.

 

[dmtaylor]

I just did have about 100% attenuation with French Saison yeast. For that style, it works. The seltzers will finish below 1.

It seems to me like that yeast (Belle or 3711) always finishes at 1.002 regardless of OG. It's like 96% apparent attenuation, approximately.

 

[Sandy Feet]

I took two readings. The first was at the top of the fermenter with my wine thief. It did read 1.000. That was from 1.050. The reading that I took at the bottom after kegging was 1.002 that included some of the sediment. I did pitch warm and after two days, started slowing ramping up to around 74 from 68 on the first couple of days.