Hey guys, first post woot woot!
So I recently brewed Canadian edition of this Bavarian Hefeweizen:
https://www.homebrewtalk.com/showthread.php?t=35679
Here's what I did:
- 4lbs Canadian Pilsner
- 7lbs Canadian Wheat
- 0.75oz Hallertauer (4.7%) at 45 min
- 0.25oz Hallertauer (4.7%) at 15 min
- Safbrew WB-06 Weizen
Mash temp - approx. 150F for 90 mins
OG - 1.050
F.G - 1.005
Why is my FG so low??? It's only been about 7 days and it's 1.005... Could it possibly be infected? The night that I brewed the beer I ended up majorly cracking my air-lock and was only able to get a new one the next afternoon, could there be a possibility of some wild yeast getting in or an infection? It tastes totally fine and the colour is within the range I expected it to be at. How else can I rule out infection?
Thanks guys
So I recently brewed Canadian edition of this Bavarian Hefeweizen:
https://www.homebrewtalk.com/showthread.php?t=35679
Here's what I did:
- 4lbs Canadian Pilsner
- 7lbs Canadian Wheat
- 0.75oz Hallertauer (4.7%) at 45 min
- 0.25oz Hallertauer (4.7%) at 15 min
- Safbrew WB-06 Weizen
Mash temp - approx. 150F for 90 mins
OG - 1.050
F.G - 1.005
Why is my FG so low??? It's only been about 7 days and it's 1.005... Could it possibly be infected? The night that I brewed the beer I ended up majorly cracking my air-lock and was only able to get a new one the next afternoon, could there be a possibility of some wild yeast getting in or an infection? It tastes totally fine and the colour is within the range I expected it to be at. How else can I rule out infection?
Thanks guys
