spage
Well-Known Member
Got an odd one for you guys. I made a big IPA that dropped from 1.076 to 1.005, way more than I anticipated. Recipe was mostly Marris Otter, 2-row, and Pale. Tons of Simcoe and Amarillo, and I used 1056 yeast @ 68 degrees. It turned out quite estery, like what I would imagine a pear stem to taste like. A hoppy, hoppy pear stem.
I am absolutely anal about sanitation, using iodophor. Is there anything besides infection that could cause overattenuation?
I am absolutely anal about sanitation, using iodophor. Is there anything besides infection that could cause overattenuation?