McUbermensch
Well-Known Member
- Joined
- Jan 13, 2013
- Messages
- 107
- Reaction score
- 35
I recently brewed an IPA and ended up with a OG of 1.068 and an FG of 1.002. The anticipated FG was 1.012. I mashed at 151 degrees for 60 minutes.
Grains:
7# 2 row
12oz flaked oats
12oz white wheat malt
Yeast
Vermont ale
Fermented in 64 degree ambient temperature room.
The samples I've drawn taste and smell very bready/yeasty. I'm 99% sure it isn't infected. What could the problem be?
Grains:
7# 2 row
12oz flaked oats
12oz white wheat malt
Yeast
Vermont ale
Fermented in 64 degree ambient temperature room.
The samples I've drawn taste and smell very bready/yeasty. I'm 99% sure it isn't infected. What could the problem be?