gxm
Well-Known Member
I've brewed my last few batches with a f****d up thermometer (+10F) and as a result, I've been mashing at 162-164F instead of 152-154F.
All the beers have fermented completely to about 40% AA instead of the ~75% I've been aiming for.
In tasting the beers, they don't taste bad, nor do they taste sweet, it's just that they're in the 2.5-3% range instead of the expected ~5%.
At this point, what are my options if I want to get them closer to expected FG?
I've added champagne yeast to one to see what it would do. I could add Beano to another to experiment. Any other ideas?
All the beers have fermented completely to about 40% AA instead of the ~75% I've been aiming for.
In tasting the beers, they don't taste bad, nor do they taste sweet, it's just that they're in the 2.5-3% range instead of the expected ~5%.
At this point, what are my options if I want to get them closer to expected FG?
I've added champagne yeast to one to see what it would do. I could add Beano to another to experiment. Any other ideas?