It tastes good, but I expected and want higher attenuation. Mashed at 158, grain bill included brown, black, British crystal malts. 1 liter starter from new Wyeast smack pack (I didn't didn't record the manufacture date, but it wasn't more than a month or two old and the starter appeared healthy), fermentation started within 12 hours, aggressive for 2 days then slowed. Brewed 11-30, so a little over 3 weeks ago, gravity today is about 1.017 at 70F. Fermented in fridge at 66-67 for a week, then at 68-70 for the rest of the time.
Should be down to 1.013 at least, no?
Could it be the new yeast, 1st generation? Could mash temp of 158 be high enough to leave unfermentable sugars to keep it at 1.018?
I swirled the carboy, plan to bottle this weekend, but the high gravity is bugging me. What do you think?
Should be down to 1.013 at least, no?
Could it be the new yeast, 1st generation? Could mash temp of 158 be high enough to leave unfermentable sugars to keep it at 1.018?
I swirled the carboy, plan to bottle this weekend, but the high gravity is bugging me. What do you think?