I know there are a bunch of variables at play here and I'm hoping for some feedback for things to consider in some particular order. I'm still a relative novice. I brew extract and partial mash and have been having a hell of a time hitting final gravitates below 1.020. My batches frequently finish around 1.022 but sometimes as high as 1.026. I'm using Nassau county NY tap water doing partial boils and this has lately affected ales and lagers using liquid yeast with starters. No fermentation controls to speak of but my ales ferment in a room that's a consistent 66 degrees F and my lagers ferment in my unfinished basement at 55-56 degrees. What should I be looking at to get my yeast happier for longer? I like my beers a lot but I feel like I'm missing something since my FG always seems to finish so high. Especially when my SG readings are pretty close to what the recipe suggests.
TIA to all.
Sent from my iPhone using Home Brew
TIA to all.
Sent from my iPhone using Home Brew