My brew partner and I are experiencing a consistent trend with porters and stouts finishing around 1.020 and not drying out like previous batches.
Our temp control and aeration methods could be improved, but all the pilsners and ales are finishing as expected. So ....
Could this be pH/water related? Do certain dark malts affect the pH to level where it inhibits complete fermentation? Something else?
We are just starting to understand water chemistry adjustments and currently do not alter our brew water in any way. The water we use is well water in central VT.
We're stumped. We'd love to hear some advice and suggestions please ...
Out of habit for years I've added gypsum to all dark ales and have never had a problem. It won't hurt to try it.
most of the time this shouldn't be necessary...gypsum will drop your pH, same as lots of dark malts.
if you've got really high carbonate water, it's probably not going to hurt, but if you've got soft water, you mash pH will probably be lower than you want with dark ales + gypsum additions.
Are you comparing previous AG stouts and porters to current ones or porters and stouts to pales and pilsners?
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Porters and Stouts are finishing too high.
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