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If it gets infected, you might have had a hand in it.

Carapils doesn't really contribute to sweetness; it enhances the body and head retention of the beer. Likely you'll have a higher f.g than normal, because carapils contributes non-fermentable dextrins. That being said, you should be totally fine. 10% doesn't seem too excessive to me.

Update The Dunkel I brewed has not dropped another point and has stabilised at 1.020 with 60% attenuation since November 20th. I have now pitched a pack of us-05 in hopes of provoking it further. I took the first reading on my Bock which used 65% Gambrinus Munich. It went from 1.064 to 1.023...

As of right now, I'm somewhat confident temperature was the problem- which is strange as I've fermented S-23 at temps like this before with good results. I also pitched at around 70 (a sin I know. It was too hard to get my temps down). Thanks so much, and I will update later.

So, just took a gravity reading. It's dropped to 1.020 since last reading, and I'm keeping it at 60-65 degrees right now. Perhaps I just fermented too cold? The Saflager sachet says: 48.2- 71.6 and ideally 53-59. I assumed 45-48 was okay for a lager - my bad. Will take another reading in a week...

I meant 49 - typing too fast. I realise that's still pretty low though. It looked fairly active at a tempt that low. It perked right up when I did a diacetly rest, but I doubt it ate through the right amount of sugars. I'm afraid to bottle this and think I would easily get some bottle bombs...

What's your mash temp and length? Maybe I'l try my luck at a Baltic porter. I really think it's this specific Munich malt that's causing me trouble. I don't know of anyone doing a SMASH with Gambrinus Munich.

What brand Munich? I don't think conversion was the problem for me - but I am betting it was something mash/malt related. A decoction probably would have helped, and maybe I'll try my hand at one in the future. I doubt it was the yeast. I've fermented 5 gallon, 1.060 beers with one sachet and it...

It's not that it's bad; it's just not what I wanted. I brewed up a bock today and pitched it on top of the dunkel's dregs. I'll have to see if I get the same attenuation - about 30% of the recipe is pils malt. Usually s-23 gets about 78% attenuation with me, in regular recipes. Also, I realise I...

How could I avoid this in future brews - cut it with some pils? Also, would Brett be able to chew through the residual sugars? Would it over pronounce the 28 ibus and make it undrinkable? I've never used Brett and been aching to pitch some Orval dregs. An Oud Bruin lager?

90 minute mash @ 148. Wort ran clear and didn't taste starchy, so I'm assuming there was no starch left. 1.051 og. I understand the whole lower diastatic power dark malt thing, but i'm sure it converted.

I've reached 1.025 after 14 days with saflager S-23. 10 days at 40, and 4 days at 60. I aerated properly and pitched a healthy 11g sachet of yeast onto 3 gallons of wort. The beer tastes great and has no off flavours, and any fermentation seems to be done. My problem is it's still so thick. I...

I'm thinking of brewing up a low gravity belgian (~1.045) and dosing it with some Brett B. in secondary. How long would this need to ferment before bottling. I realise this sort of thing is scenario dependent and different for each batch, but how long can I assume? Are we talking like 2 weeks or...

Keep your ingredients simple. 10.50og Pale malt, a bit (5%) of lighter crystal, use 1 oz magnum for 60 min, 1oz cascade 10 min, 1oz cascade dry hop. There are cheaper recipes, but I usually do something like this as a Haus brew but with some Munich, wheat, and more dry hops.

Re hydrating your yeast is an easy way to improve your beer. Make sure everything is sanitary first.

Why such a long wait for Brett secondary beers? I can understand if Brett is working in conjunction with Pedio or Lacto, but I'm talking Sacch primary + Brett secondary. EDIT: I'm thinking of doing 5 gals of a blonde ale (1.050, 25ibus, mostly 2-row, some munich & wheat) and pitching US-05 on...

So the 2-3 weeks if for a 100% Brett fermentation? Thanks for some insight.

How long, typically speaking, does a full Brett C. beer take to ferment out? Lets say 1.050og and 68f. Alternatively, if I was to brew a 1.050 beer let it ferment out with some Sacch. and then pitch some Brett how long would that take to ferment out. These might seem like unanswerable questions...

You can dry hop fine in a primary. Drop the hops in gently so as not to splash the beer and introduce too much oxygen. I like to do shorter dry hops (3-5 days). I find that any longer and aroma begins to fade and grassy, unwanted compounds start to appear. This is a personal choice and many...

All the advice given has been good. I suggest that you take all your hydrometer readings at the same temp. The temperature of the beer will affect what your og and fg read as. Most hydrometers are calibrated around 68.