Cistercian
Well-Known Member
I just experienced my first stuck fermentation.
It was a Guiness clone. My OG was 1.044 (a little high).
After three weeks in the primary it stayed at 1.022.
I used Wyeast Irish Ale (1084).
I read through some of the previous posts on the subject and most seem to blame the yeasts. However, I wonder whether low attenuation doesn't have more to do with not enough beta enzymes gained through lower mashing temps (below 149).
Could this be the case?
It was a Guiness clone. My OG was 1.044 (a little high).
After three weeks in the primary it stayed at 1.022.
I used Wyeast Irish Ale (1084).
I read through some of the previous posts on the subject and most seem to blame the yeasts. However, I wonder whether low attenuation doesn't have more to do with not enough beta enzymes gained through lower mashing temps (below 149).
Could this be the case?