I just brewed BierMunchers Centennial Blond and after 4 Days OG of 1.04 went to 1.002!!!
Fermented at 165
Mashed 149 which I guess was the problem but that was what was recommended. Is there a way this could be an infection. I have had a lot other batches get this low but would not know the the signs of this kind of infection. I really don't like that harsh alcoholic bite at the end of these beers.
This was the first time I used slurry from my last batch and didn't know if I pitched too much? 1/2 Mason Jar.
I think I've only had one of my batches finish at 1.010 with US-05 and that was mashed at 154. Is the best way(only way) to help this yeast finish higher, 155 mash temps? Or should I try a different yeast?
I just ordered some Pac Man yeast but don't want to have this same problem. What temps do you recommend for Pac Man?
Is there any way to fix or help a super low Final Gravity once it's done?
Fermented at 165
Mashed 149 which I guess was the problem but that was what was recommended. Is there a way this could be an infection. I have had a lot other batches get this low but would not know the the signs of this kind of infection. I really don't like that harsh alcoholic bite at the end of these beers.
This was the first time I used slurry from my last batch and didn't know if I pitched too much? 1/2 Mason Jar.
I think I've only had one of my batches finish at 1.010 with US-05 and that was mashed at 154. Is the best way(only way) to help this yeast finish higher, 155 mash temps? Or should I try a different yeast?
I just ordered some Pac Man yeast but don't want to have this same problem. What temps do you recommend for Pac Man?
Is there any way to fix or help a super low Final Gravity once it's done?