flingdingo
Well-Known Member
Okay, here we go...first Official thread...bear with me if this is in the wrong section.
I've brewed about ten batches, and I have yet to have a beer attenuate out completely. If attenuation is 70% - 80%, I will get 70% at most. I've tried pitching yeast straight from the package, making a starter, and in two cases, pithcing the yeast cake from the previous batch, and still, I get minimal attenuation. Any thoughts?
I've brewed about ten batches, and I have yet to have a beer attenuate out completely. If attenuation is 70% - 80%, I will get 70% at most. I've tried pitching yeast straight from the package, making a starter, and in two cases, pithcing the yeast cake from the previous batch, and still, I get minimal attenuation. Any thoughts?