I have a Brown ale in the fermenter where the gravity suddenly took off and ran away. Here's a link to the file. The recipe is essentially 7 lbs pale ale, 3 lbs Briess Ashburne and 2lbs Carabrown. Mashed 60 min @ 152-3, pH ~ 5.2, US 05 yeast. As you can see in the data sheet the fermentation began steadily but picked up in last day or so. The sharp rise is the response following 5 oz maltodextrin. I was especially careful with brewing hygiene going directly from kettle to fermenter.
Thoughts and ideas welcome
Thoughts and ideas welcome