I'm now officially at my wit's end!
I've been managing some pretty nice batches over the past few years, but there seems to be one problem that continually plagues my brews: high finishing gravity.
Over successive beers, I've tried just about everything to correct it... finer crushes, fewer adjuncts, lower mash temps, thinner mashes, decoctions, you name it. Nothing seems to correct it.
I've had about 3 brews out of 12 over the past year finish below 1.020: a belgian blonde, an oatmeal stout, and a pale ale. Two of those (belgian and stout) were decoction mashes.
Does anyone have any tips??? What on earth could I possibly be doing wrong? Fermentation temps are stable, and I've tried fermenting in the 20 C range as well as 16-17 C range.
The only thing left that I can think of is a faulty thermometer. It is a stainless steel analog type... I've been mashing between 149-152 lately to try and increase fermentability, and if the thermometer is faulty, that might be the culprit...
Any thoughts?
Thanks in advance!
I've been managing some pretty nice batches over the past few years, but there seems to be one problem that continually plagues my brews: high finishing gravity.
Over successive beers, I've tried just about everything to correct it... finer crushes, fewer adjuncts, lower mash temps, thinner mashes, decoctions, you name it. Nothing seems to correct it.
I've had about 3 brews out of 12 over the past year finish below 1.020: a belgian blonde, an oatmeal stout, and a pale ale. Two of those (belgian and stout) were decoction mashes.
Does anyone have any tips??? What on earth could I possibly be doing wrong? Fermentation temps are stable, and I've tried fermenting in the 20 C range as well as 16-17 C range.
The only thing left that I can think of is a faulty thermometer. It is a stainless steel analog type... I've been mashing between 149-152 lately to try and increase fermentability, and if the thermometer is faulty, that might be the culprit...
Any thoughts?
Thanks in advance!