My Brown ale started at 1.045 and my Wyeast1968 starter brought it down to 1.017 after 3 weeks. I roused the carboy after 2 weeks but no luck getting any lower. That's 62% attenuation which is well below the 67-71% guideline on Wyeast's website (but close to the bottom of the range that white lab gives for Wlp002-63-70%, and it's the same yeast right?). My question is: I have a old sachet of us-05 sitting around-should I pitch some or all of that to bring the gravity down a bit more or should I stick with the low attenuation? It is a brown ale so maybe a slightly heavier body from the in fermented sugars is a good thing?
Thanks!
Thanks!
