crbrown25
Well-Known Member
First time using Nottingham. I've read it has a high attenuation. But i've had a 1.054 porter sitting at 63 degrees for 17 days and have only gotten down to 1.017. 68%, right? Has anybody else had this happen?
First time using Nottingham. I've read it has a high attenuation. But i've had a 1.054 porter sitting at 63 degrees for 17 days and have only gotten down to 1.017. 68%, right? Has anybody else had this happen?
Recipe? AG or extract, % of specialty grains, mash schedule (if AG), etc...
9# Maris Otter
.75# Light Munich
.36# Black
.25# Chocolate
1#Crystal 20
1# Clover Honey (maybe this has something to do with it?)
mash 1hr @ 156 deg (or this?)
...only my 4th all grain batch (BIAB) so i'm still trying to get the gist of how mash temps affect FG and body.
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