StudentBrewer
Well-Known Member
In preparing for brewing my first higher gravity (extract/grains) brew, I would have been reviewing all my brewing books and all the online material regarding ways to ensure a full furment. It seems that most of my normal gravity brews hang up between 1.015-1.022, which seems slightly high (according to my limited knowledge). I am not currently using an aeration stone for oxygenation. I primarily use US-56 dry yeast, but have otherwise been using white labs with a starter. Any ideas? Please fire off any and all pointers which may help lower my final gravity.