My last IPA came out a little sweet. My assumption is that I didn't ferment enough of the sugars away. I had an attenuation rate of 70% when the yeast said it should go 75%.
First of all, is my assumption correct?
Second, how do I rectify this in subsequent batches? Use a starter? How do I get a really high attenuation rate from my yeast?
some more info:
OG was 1060, FG was 1018. Primary 10 days, secondary 40 days, bottle 10 days. Fermentation temps ranged from 75-90 (I don't have AC)
First of all, is my assumption correct?
Second, how do I rectify this in subsequent batches? Use a starter? How do I get a really high attenuation rate from my yeast?
some more info:
OG was 1060, FG was 1018. Primary 10 days, secondary 40 days, bottle 10 days. Fermentation temps ranged from 75-90 (I don't have AC)