Just transferred a French Farmhouse Ale and used Wyeast 3711. Started at 1.062 and fermented for 2 weeks at 68°.
When I transferred, it was down to 1.002. I use a refractometer and NB's online calculator.
Can this be right?
When I transferred, it was down to 1.002. I use a refractometer and NB's online calculator.
Can this be right?