So I don't necessarily want a discussion of the 1.020 curse, as a find the remedies to be vague stabs in the dark. But possibly someone can pick up on something in my system that has caused this and can potentially help the many other brewers with the same issue.
My last 4 brews finished at 1.020 all with different grain bills, yeast strains (notty, windsor, and 1056) AG's and PM's. When I brewed extract I always managed to hit 1.012 or lower.
-I iodine test for starch conversion on first vorlauf
-Single infusion mash at 152 for 60min
-cool to 68, pitch, ferment in cellar at 62
-no yeast nutrients
-aerate by pouring between two buckets three or four times until foam becomes an issue
-fermentation halts at 1.020 after about three days in primary. Gravity never sinks after aging a week more in primary and two weeks more in secondary.
Any ideas?
My last 4 brews finished at 1.020 all with different grain bills, yeast strains (notty, windsor, and 1056) AG's and PM's. When I brewed extract I always managed to hit 1.012 or lower.
-I iodine test for starch conversion on first vorlauf
-Single infusion mash at 152 for 60min
-cool to 68, pitch, ferment in cellar at 62
-no yeast nutrients
-aerate by pouring between two buckets three or four times until foam becomes an issue
-fermentation halts at 1.020 after about three days in primary. Gravity never sinks after aging a week more in primary and two weeks more in secondary.
Any ideas?