Hi all. I brewed a weizenbock partial mash recipe. The final gravity is 1.026. According to beer tools it should be between 1.015 and 1.022.
It's still in the clearing tank and it tastes pretty good. I'm not too worried about the details, but I wanted to see if someone could validate my assumptions here.
It was a little chilly and it was fermenting around 60-65 degrees. Also, I did not use a yeast starter.
Would that fermentation temperature cut it a little short? Then, I think a yeast starter would have made for a healthier pitch to start with.
I'm only on my third batch this weekend, so I'm still trying to get feel for the details.