every beer is under attenuated!

[grathan]

@sgraham602 I have also noticed a slickness in my beers this year. It seems to go away with time though. 1.5 months (mostly in the keg) seems to be the sweet spot.

 

[sgraham602]

One thing I was just reading about was the impact mash pH has on the fermentability of wort. It's not the whole cause, of course, because temperature and time also play a huge part, but a too-high mash pH can cause a less-fermentable wort. That made me think of this thread.

Have you checked mash pH at all during any of these brews?

i have used some ph strips...but have not taken the time to really pay attention to the PH

 

[Yooper]

i have used some ph strips...but have not taken the time to really pay attention to the PH

Maybe consider using some brewing spreadsheets (if you know your water chemistry) to guestimate the probable mash pH. I'd shoot for 5.3-5.4 at room temperature, and that should enhance fermentability.

If you're not using any acid to lower your pH, and you're not using RO or distilled water, it's likely that the mash pH is higher than that, and possibly much higher.

 

[sgraham602]

I've been using the EZ Water spreadsheet and building up from RO. Looking at my last few batches, the room temp PH was 5.6

 

[Yooper]

I've been using the EZ Water spreadsheet and building up from RO. Looking at my last few batches, the room temp PH was 5.6

I'd try Bru'nwater (EZ is always reading low for me), as it's been really accurate for me (as tested with a pH meter). It is has a bit of a learning curve, but it's worth it!

I would try adding some phosphoric acid (or lactic acid if it's not much) to the mash to target 5.3-5.4 and see if that makes a difference. I think it will. If your mash pH is over 5.6 in actuality, that would explain (at least partially) the lowered fermentability of the wort regardless of mash temperature.