well i never thought that i would be complaining about too much attenuation, but let me explain a recent brew. i was going for a munich helles type beer but i fermented with german ale yeast, wyeast 1007. according to the yeast its max attenuation is 76%. i had an OG of 1070, so i was looking for a FG of 1015-16 to have some residual sweetness but still pack a punch. it ended up attenuating all the way down to 1010 for an abv of 7.9 and now it has a very strong alcohol flavor...after 3 weeks in primary, i put it in the keezer to age and thats helped a little but its still a long way off drinkable. i fermented higher than i wanted (upper 60's).
the only aerating that i do is the splashing from the kettle into the buckets, and i usually do make a starter. this high attenuation is pretty common for me, i think the highest FG i've had is 1013 for my stout.
what can i do down the road to have better control of the FG? is racking to a secondary when i reach my target gravity the only option? i prefer to keep my beer in the primary for 3-4 weeks then keg.... thanks!
the only aerating that i do is the splashing from the kettle into the buckets, and i usually do make a starter. this high attenuation is pretty common for me, i think the highest FG i've had is 1013 for my stout.
what can i do down the road to have better control of the FG? is racking to a secondary when i reach my target gravity the only option? i prefer to keep my beer in the primary for 3-4 weeks then keg.... thanks!