Yeah you are a little low on the attenuation at under 60%. The above poster noted some potential issues (however it's news to me that dextrose isn't fermentable). Without knowing more about your process, it's impossible to help.
What yeast strain did you pitch, and how much? How was your yeast handled prior to pitching? How old was it?
I have a similar issue with an imperial stout, can additional yeast be pitched to finish it out, our is it best to leave as is?
Yeast?
pdxal said:Yeast?
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