I just bottled my first AG batch. When I measured my FG, it seemed low at 1.007. My OG was 1.051, and I used WL001. The FG seems a little bit low for the yeast and mash. I mashed at 158 for an hour, and the temp stayed within 1 degree over the hour, which should make it less fermentable.
Is there something else that that would make a difference in fermentability that I am missing, or something with the yeast? I did do a 1L starter, and fermentation began within a few hours. Would that make a difference in attenuation?
Is there something else that that would make a difference in fermentability that I am missing, or something with the yeast? I did do a 1L starter, and fermentation began within a few hours. Would that make a difference in attenuation?