harrymanback92
Well-Known Member
I had a batch finish at 1.030. It was a partial mash stout and I realize now that I under pitched yeast. I didnt know under pitching was the problem at first so I made a simple syrup and added that after fermentation and it brought my points down. I was talking to the guys at my lhbs and they said I should never add sugar like that, but my question is why? It seems to have worked exactly how it should have.