Problem with attenuation/mash

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guldalian

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My 1.044 dry stout stopped at 1.014. Yeast was wyeast 1098. 2 weeks at 65 F.

Could my low attenuation be due to the fact that I accidentally had a liquor/grist ratio slightly above 2 qt/lbs? Heard that the thinner the mash is, the more time it takes to convert.
 
guldalian said:
My 1.044 dry stout stopped at 1.014. Yeast was wyeast 1098. 2 weeks at 65 F.

Could my low attenuation be due to the fact that I accidentally had a liquor/grist ratio slightly above 2 qt/lbs? Heard that the thinner the mash is, the more time it takes to convert.
Click to expand...

That's not what I would consider "low attenuation"- 1.014 is only about .003 higher than what I'd have expected. That's so close as to be within an error of temperature or of reading the line.

If anything, it's probably temperature related. Maybe your mash was at 153 instead of 150, for example.
 

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