Piotr
Well-Known Member
I made a Baltic Porter 1.080, it attenuated only 60%, to 1.036. I tried to push it lower: 6 weeks of primary, rousing the yeast, increasing temp to 70F, I even pitched new starter (Cali Ale) - new yeast worked some 10 days, airlock was bubblig, but FG didn't change.
I can yet dump the beer on a fresh Cali Ale yeast cake, but is it worth it?
Most of the grist was Weyermann Munich Malt II, mashed in 152F. I've heard it is not very fermentable grain...
I can yet dump the beer on a fresh Cali Ale yeast cake, but is it worth it?
Most of the grist was Weyermann Munich Malt II, mashed in 152F. I've heard it is not very fermentable grain...