Attenuation with S-05
I had a few beers going quite low recently. I know the first thing that spring to mind is an infection here in the summer time but I very much doubt it due to my process and the looks/taste of it.
But, the last supposed to be, session Centennial IPA went from 1053 to 1006in 5 days (today). Ive never seen that before and Ive been quite hysteric about cleanliness recently due to a few very low fgs. No sign of infection though.
Is a thin mash really capable of making the worth that much more fermentable? 88%.
Mashed 1:5.5 so quite thin.
I had a few beers going quite low recently. I know the first thing that spring to mind is an infection here in the summer time but I very much doubt it due to my process and the looks/taste of it.
But, the last supposed to be, session Centennial IPA went from 1053 to 1006in 5 days (today). Ive never seen that before and Ive been quite hysteric about cleanliness recently due to a few very low fgs. No sign of infection though.
Is a thin mash really capable of making the worth that much more fermentable? 88%.
Mashed 1:5.5 so quite thin.