gyoder
Active Member
I'm hoping someone can point me in the right direction. Every all-grain brew I've done I can't seem to get my finishing gravity past 1.018. It doesn't matter what the starting gravity is. I keep my mash temps low, around 149 or 150, I pitch more than enough yeast and I add yeast nutrient. The latest brew, a 1.050 brown ale, has petered out at 1.020. I can't even describe my level of frustration. My fermentation temp is the only thing I can think of. The room is a constant 68 degrees, but the temp strip on the carboy always goes up to around 74 degrees at the peak of fermentation since it's an exothermic process. If anyone has any advice I would greatly appreciate it. I'm at my wits end.
Prost,
Greg
Prost,
Greg