I did a beer on cali lager, and its at 1.015 after 10 days. I know this yeast isnt the highest attenuating so i went the extra mile to make the wort fermentable. Same mashing procedure has yielded 1.006. Is this yeast just that low of attenuation? I want to use it tommorow on a batch, but i dont like sweet beers, especially on a session beer that i have planned. On the plus side the beer tastes really good. I do plan to let it go and hopefully it will hit 1.010 where i want it to be.
Just add, i mashed 90 minutes at 65C, its fermented around 15C.
Just add, i mashed 90 minutes at 65C, its fermented around 15C.
