TheJadedDog
AFK ATM
I have used yeast rated at 70-75% attenuation for my last 3 beers; all 3 have finished with only 65% attenuation. 1 was with dry yeast and 2 were with liquid yeast (for which I made 1qt starters). I have fermented all 3 within the temp ranges for the yeast. I aerated all 3 by shaking the carboy for 5 minutes.
Anyone have any ideas as to what the issue might be?
Should I be concerned about the low attenuation or RDWHAHB since I'm getting to at least 65%?
Anyone have any ideas as to what the issue might be?
Should I be concerned about the low attenuation or RDWHAHB since I'm getting to at least 65%?