Well it seems that every time i get one brewing mystery figured out i run into another.
In the past i have had an occasional beer go past its FG and never paid it much mind. In my last three beers I have had some crazy attenuation though. I didnt pay much thought to it until today.
I harvested some WLP002 from my last batch and immediately put it in the fridge. It was 66 deg. when i put it in the fridge and the beer was sitting at 1.014. Today i sampled some of the beer from the keg, which went into the fridge at the same time. I'm letting a sample warm up now and will check the gravity. I tasted some and it tastes like nothing. I decided to pull some of the beer from the harvested yeast to see if it had the same blandness and it exploded as soon as i opened it, which suggests that it continued to ferment even after refrigerated. I dont see how thats possible because the fridge is 34 degrees. As far as i know even lager yeast wont ferment at that low of a temp.
I aslo checked my Steam Beer this morning and it is way below it's FG too. I mashed at 154 for 60 mins and have fermented at a steady 64 degrees. It has fermented for 10 days now and has gone from 1.051 to 1.006, and yes i adjusted for temp.
Both of these beers are too dry to be enjoyable for such a beer snob as myself, and i know how to remedy it with maltose, but i would like to find out why they are fermenting so low.