shawnduthie
Active Member
Is it possible that some extract may have a higher percentage of non-fermentable sugars, resulting in a sweeter but less alcoholic beer than orginally planned?
Just wondering as I brewed two seperate beers which both did not attenuate as much as I (and BeerSmith) had expected. Is this because of the extract or just a stuck fermentation?
Just wondering as I brewed two seperate beers which both did not attenuate as much as I (and BeerSmith) had expected. Is this because of the extract or just a stuck fermentation?