I've made a few more than several batches now and it seems like I have a problem with under attenuation. Most of my beers finish at a FG of 1.009 to 1.012. I even had a kolsch finish (like finish finish after 2 weeks) in primary at 1.022. I let it sit in secondary for another 3 weeks and it did not budge.
My most recent beer was a OG 1.059 saison, mashed at 148. It finished at 1.009. I was shooting for about 1.004. I can't imagine that with that low a mash temp that there were many unfermentable sugars in there. What am I doing wrong?
I always use starters if I'm starting with liquid yeast. Dry year I sometimes do. The saison I did not, but it was my most vigorous fermentation yet.
I think I had a thermometer that was off a bit (stopped using it after) for the kolsch. So mash temp was prob too high, but I am especially stumped on the saison
Any ideas would be much appreciated
My most recent beer was a OG 1.059 saison, mashed at 148. It finished at 1.009. I was shooting for about 1.004. I can't imagine that with that low a mash temp that there were many unfermentable sugars in there. What am I doing wrong?
I always use starters if I'm starting with liquid yeast. Dry year I sometimes do. The saison I did not, but it was my most vigorous fermentation yet.
I think I had a thermometer that was off a bit (stopped using it after) for the kolsch. So mash temp was prob too high, but I am especially stumped on the saison
Any ideas would be much appreciated