Hi,
I have a beer that leveled off at 1.03 SG (started at ~1.06 or so, with ~1.01 expected FG). The beer tastes very dry and a bit astringent, which I attributed to accidentally leaving 1-2 lbs of specialty grains in the boil and in the bucket. Given that the beer is dry (or at least masked by the astringency), it's been in the bucket for 5 weeks, has gone through un-sticking techniques (heated to ~73, added yeast energizer, etc), is there anything else besides sugar that could yield a high SG?
Thanks!
pete
I have a beer that leveled off at 1.03 SG (started at ~1.06 or so, with ~1.01 expected FG). The beer tastes very dry and a bit astringent, which I attributed to accidentally leaving 1-2 lbs of specialty grains in the boil and in the bucket. Given that the beer is dry (or at least masked by the astringency), it's been in the bucket for 5 weeks, has gone through un-sticking techniques (heated to ~73, added yeast energizer, etc), is there anything else besides sugar that could yield a high SG?
Thanks!
pete