hal simmons
Well-Known Member
- Joined
- Jun 16, 2007
- Messages
- 104
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Brewed Jamil's Lagunitas IPA clone. Recipe calls for 158-160 degree mash, so I did. Followed the recipe to the letter, pitched a starter of 1968, fermented at 66 degrees. After 3 days fermentation slowed way down, i raised the temp to 68-69 and fermentation stopped a day later.
Let it sit for a couple days, checked gravity and it's at 1.024. That's only 62% attenuation by my calculations. Figured that was way too low since i was targeting 1.017 range.
Raised temp to 70, and pitched a half pack of Nottingham, which didn't do anything. Is this beer done? Would a high mash temp cause that little attenuation? It takes pretty good although it's sweet. I'd like to dry hop and then bottle in a few days, but not going to waste my time if this beer is ruined or may cause bottle bombs.
Let it sit for a couple days, checked gravity and it's at 1.024. That's only 62% attenuation by my calculations. Figured that was way too low since i was targeting 1.017 range.
Raised temp to 70, and pitched a half pack of Nottingham, which didn't do anything. Is this beer done? Would a high mash temp cause that little attenuation? It takes pretty good although it's sweet. I'd like to dry hop and then bottle in a few days, but not going to waste my time if this beer is ruined or may cause bottle bombs.