PseudoChef
Well-Known Member
Stupid good efficiency. I had been having problems, so I designed my latest recipe (A Belgian Specialty) around 65%. I ended up at 77%, and after two weeks in the primary (because was pitching Brett in half of it), checked the O.G. at 1.012 from 1.065. I had aimed for an O.G. at around 1.054-55. I was expecting decent attenuation from the starter as well as the use of candi-sugar. But I wanted it to be at least <6%.
Same happened with my Pale back in October. That one attenuated more than I had imagined (to 1.010) and clocks in >6%.
My next recipe is going to aim for 1.040 at 75% eff. Blargh.
Same happened with my Pale back in October. That one attenuated more than I had imagined (to 1.010) and clocks in >6%.
My next recipe is going to aim for 1.040 at 75% eff. Blargh.