Man I wish I knew that. It would have saved me a lot of worrying this week.
I've never used malto dextrin before and I suspected it was the culprit when my batch stopped dead at 1.020.
Thanks Ed. I'm looking forward to chewing on this one.
I was thinking of doing the same thing. After doing an IPA with Pacman and hitting around 83% attenuation, the dryness was a concern of mine as well.
But I kind of like a dry finish and maybe it will work for a pumpkin ale. I'm thinking spices up front with a malty/brown sugar mid-taste...
After further consideration, I decided to put my fermenter in the sink filled with some hot water to try and warm things up. We'll see if that does the trick.
The point is this is absurd behavior from yeast. To start fermenting so strong and then come to a dead stop with little to no...
Damn this Nottingham. I repitched on EdWort's Porter after 48 hours of no activity. The airlock was going crazy after 24 hours. I checked on it today and back to no activity. I took a hydrometer reading and it was 1.020! The OG was 1.063 so this attentuation is terrible.
Thanks a lot. I printed out most of the stuff from the bjcp website. I also got in contact with an LHBS that will be running classes before the exam in February. Hopefully I'll be able to learn the off flavors in this class as this is the only thing I'm not really sure how to study for.
Too hot before it hits the wort? I keep my dry yeast at room temperature for weeks before I use it. Wrong?
Anyway, I repitched another packet of Nottingham after 48 hours of no signs of fermentation on the first packet. 24 hours later my airlock is steadily bubbling.
I can't really...
I'm thinking about studying for the exam and taking it come February when it's around me.
By the way, a lot of the links in the original post here are no longer working. I think the BJCP changed the website a little bit. Just wanted to let you know.