Originally Posted by Pugs13
I do not do a mash out. I think I will try doing it though next time I brew. I use 1.25qt./lbs. so I think it will help the wort runnoff a little smoother as well. I will try this and also make sure my thermometer is calibrated right as well. Thanks everyone.
Calculate your yeast attenuation.
(OG-FG)/(OG-1)] x 100
Depending on your yeast's attenuation range you should see about where you should end up. Your FG isn't wildy low there. But bigger beers will attenuate less.
On Tap: Belgian Barrel Aged Barleywine, Da Yooper's Oatmeal Stout, Breakfast Stout, Hop Your Face Off IIPA, Catcher in the Rye Saison, "Wino-head" Nelsin Sauvin Gumballhead.
Bourbon Barrel Duchesse De Bourgnone
Fermenting English Mild
on Deck: Lager?