I think I'm having a low attenuation problem (~67%) vs. the 70-76% advertised.
Brewed on 5/28/2010
Style: German Weisen (Hefeweizen)
Yeast: Wyeast 3638 Bavarian Wheat (3/16/2010)
Malt: 6 lbs. Briess DME (weisen)
1st Hop: 14.2g Whole Mt. Hood (4.8%)
2nd Hop: 11.3g Whole Mt. Hood (4.8%)
Boil Volume: 4 gallons
I added one 3 lb. package of DME and brought to boil. Once boil was attained I added the first hop addition. 40 minutes later I added the rest of the DME, then 9 minutes after that I added the second hop addition. Ten minutes later I turned off the flame and used a water bath to chill the pot with wort.
Once wort was around 75F I poured the it back and forth to oxygenate, added additional 1 gallon of water, pitched yeast and let the rubber bung fall into the carboy
I racked out of the carboy, got the bung out, refilled the carboy and put the blow off tube on. I placed the carboy in my basement which is a constant 60F.
Lag Time: 36 hours
My yeast pack never inflated much despite being activated for 5+ hours at room temp. I'm using a 5 gallon carboy so there was quiet a bit of blow off. After fermenting for 8 days with a fermometer temp of 62F I check the gravity it was about 1.023. At this point I thought I'd better raise the temp because it's going a little slow. I placed a heating pad underneath the carboy partially to bring the temp to 64-65F on the fermometer. After another 5 days at these conditions the gravity was 1.017-1.018. I shook the carboy a bit and moved it in to the house so the fermometer temp is about 66-68F right now. Is there anything I can do to get the extra points so i can be within style (~1.014)? I've tasted the beer and it's not bad, but a little watery. Will this disappear with carbonation? It also has a little "hot" alcohol taste at the end, what could've caused this.