I just checked on my Stout from last week, called the Dark Knight
and the gravity is currently at just shy 1.010 and I think it can still keep going. Using Nottingham...
I did a 10 gallon batch, struck at 171*, mashed 155* for an hour and sparged in about a half hour using 167* water. I have used Notty about 8 times and it always gets to about 1.010 although the Danstar sheet says it stops at 1.012. Do I just need to mash hotter, 160*? Switch yeast that doesn't attenuate as much? I am trying to get a hold of some Safale US-04, but that might not come too soon. I have a source for some Fullers, but it too won't be until at least two or three weeks from now. Thermo is calibrated, digital, over ready.
Any thoughts on this little problemo? Just makes for a really dry tasting stout what with all of the black roast and black patent in the mix. It is what I wanted just at a higher FG of maybe 1.015 or so.