Originally Posted by Rhymenoceros
What percent attenuation do you normally get from extract brews? I've brewed 3 batches and they've always stopped at around 1.02 FG and had attenuation in the 60's how about you guys?
My extract BDSA started at 1.085 and was at 1.020 and still going (76%) 10 days later, but BDSAs have a ton of simple sugars added that ferment easily and increase apparent attenuation.
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)