onecolumbyte
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- Feb 2, 2007
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So I've been brewing with LME, dried yeast, and steeped specialty grains. I've got about 8 beers under my belt and ALL of them have finished at 1.020 (plus/minus .002). Did the math and that means that my big beers are getting 50-60% attenuation but my small beers only get about 30%. Why do all my beers finish at the same gravity? I've been using the generic bulk LME (dark and amber) from my LHBS and dried yeast. Nottingham, Windsor, and Doric all end about the same. I like my beers and for porters and stout 1.020 is OK but if I want to brew a lighter beer it ends up too sweet. What do I do?