After 15 batches, I have my first batch that missed the yeast's attenuation range (got 62%, range min is 68%). Maybe or maybe not also important, it was all my first all-grain batch, and I didn't get great efficiency (~50%).
At any rate, I'm curious to learn what some causes of under attenuation are, so I can figure out if I did something wrong or not. Are there things under my control that affect attenuation?
The beer tastes great, so I'm happy with it, but due to my efficiency and under attenuation, it's only going to be 3% ABV. I guess that just means I get to drink twice as many each night