BansheeRider
Well-Known Member
- Joined
- Dec 11, 2012
- Messages
- 1,505
- Reaction score
- 101
OG was 1043, partial mash BIAB method, mashed at 152 degrees for an hour. Used Nottingham yeast fermented between 64-68 degrees. After 5 days I raised the temp to about 75. Why did my FG get so low? The beer is super dry but doesn't taste horrible. My LHBS said I possibly have a wild yeast infection but everything looks and tastes fine.