So, I always try to keep something light in rotation for the BMC folks. I did up a Patersbier for a party I have coming up. Pretty simple recipe:
9lb Pils (Should be belgium, I used German)
1oz Traditional 60min
0.5oz Saaz 10min
WLP530 Abbey Ale (Suppoesed to use Wyeast #3787)
Mashed at 147 as per instructions, boiled for 90min due to pils. OG was right on at 1.049. I just pitched the vial due to the lower gravity and skipped the starter. It took a while to get going, but it went at it, and almost blew off. Fermented at about 69, and it rose to about 73 or so. I let it sit in the primary for about 10 days due to traveling, and when I transfered to secondary last night, I was at 1.007!!! I was hoping for about 1.012, or maybe 1.010 worse case. This seems to be what others are getting.
This seems to be an ongoing problem with most, not all, of my beers. I keep changing variables, but can't find out why they are fermenting down so far. I've skipped doing big starters with the same results, I've bought new thermometers to ensure that my mash temps are holding where they should be. I'm getting the results with liquid or dry yeast. Anything else I should be looking at?
I do use pure oxygen on every batch for a minute or two, and I do use the reccomended amount of Wyeast yeast nutrients in every batch. Should I try less aeration, or no nutrients? I don't mind the dryness every once in a while, but it's really causing my hops to shine through, and it scares away some of the BMC drinkers.
Thanks for any input, and the hydro sample did taste great!!