Recently brewed a simple honey wheat beer with a grist of 50% wheat and 50% malt. The mash ended up at a slightly lower temp than I was shooting for at 147 deg. F. Added to the boil in the last 20 minutes was 1/2 lb of clover honey. O.G. ended up at 1.052, just what I was shooting for. The wort was fermented with safale 05 at 65 deg F.
Now, after close to a week of fermenting activity, it is now down to 1.002. Is this due to an infection or is it possible that the low mash temp and the addition of the honey caused the yeast to attenuate much morre than normal?
I have to at least defend myself a little. I have been brewing now for over 6 years with countless brews under my belt. If infected, this will be my first. My system and procedures are pretty sound.
Your thoughts are welcome and appreciated.
Now, after close to a week of fermenting activity, it is now down to 1.002. Is this due to an infection or is it possible that the low mash temp and the addition of the honey caused the yeast to attenuate much morre than normal?
I have to at least defend myself a little. I have been brewing now for over 6 years with countless brews under my belt. If infected, this will be my first. My system and procedures are pretty sound.
Your thoughts are welcome and appreciated.