andyveedub
Active Member
I've been brewing for a couple months and had most of my beers turn out well. For some reason the last few batches have been finishing at 1.020 ish. I'm really racking my brain to figure this thing out. I have 3 thermometers that I use to ensure my mash temps arent too high. for darker beers I've been mashing at 154 to get a little fuller body. My IPA's though, I mash at 152, follow mr. malty to pitch an appropriate sized starter, my sanitation is excellent. I use yeast nutrient. And on tuesday night I got a stir plate and made a starter per mr. malty for a beer that will be somewhere in the 1.066 range. I made the starter which was calculated on a stir plate to be 1.05L. when I put the wort into the flask it measured more like 700ml. I have never measured my starter wort volume before pitching. so its possible that I've under pitched my last few batches. Just for an experiment though I checked the gravity of the starter after 24hrs on the stir plate and my gravity at 60 degrees was only 1.016. How come I cant get better attenuation? BTW I'm using WLP001. After I stuck the flask in the fridge overnight this is the size of the cake I got. Looks sort of small to me. Or is that a proper amount? It doesnt look like much more yeast than the vile...? The OG of the starter was 1.040.