bnmir
Well-Known Member
So i brewed a brown ale last Saturday, OG 1.056, and pitched the slurry from a 1L starter of WLP 002. This was all grain, mashed at 153.
I pulled a sample last night, and its down to 1.011, which is a lot more attenuation than I expected from this yeast.
So i'll get a higher alcohol level and less residual sweetness, and its definitely lighter bodied than I was shooting for. What would cause this?
I pulled a sample last night, and its down to 1.011, which is a lot more attenuation than I expected from this yeast.
So i'll get a higher alcohol level and less residual sweetness, and its definitely lighter bodied than I was shooting for. What would cause this?