tpeterseufl
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- Joined
- Mar 17, 2009
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Here's what seems like a convoluted question. My last few beers have attenuated more than I had in mind. I have heard that a smaller grist ratio, like 1.25 pounds per quart, give more body and less of a dry beer. When I lowered my grist ratio, I seem to have a harder time maintaining mash temperature, a result of having less mass, I would guess. The lower temperature no doubt leads to a more fermentable wort. So what should I do? I don't want all my beers to finish at 1.010 or lower.