Dunkel stuck at 1030
- Thread starter BrewJob87
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michael.berta
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Looking at your malt bill alone I can see that near 20% of the grist isn't fermentable (carapils, dextrose, chocolate malt). I bet that's it. Also you didn't mention anything about oxygen so yeast so I'm assuming that you may have under pitched and not have oxygenated the wort....
Yeah you are a little low on the attenuation at under 60%. The above poster noted some potential issues (however it's news to me that dextrose isn't fermentable). Without knowing more about your process, it's impossible to help.
What yeast strain did you pitch, and how much? How was your yeast handled prior to pitching? How old was it?
What yeast strain did you pitch, and how much? How was your yeast handled prior to pitching? How old was it?
michael.berta
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Woops!! For some reason I thought it was lactose....My bad...
bigbeergeek
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If you decide to pitch additional yeast, make a big starter and pitch it when the yeast is at high krausen --- that's your best bet and knocking a few points off of the beer. Then again, a forced fermentation test will tell you if adding more yeast will be a waste of your time anyway...
Yeast?
bigbeergeek
Well-Known Member
Good question.
