Evan!
Well-Known Member
No matter what I do, I simply can't get a beer to finish out below 1.020. Not sure why. I'm always in the temperature range of the yeast I'm using, so why is this? Then again, 6 of my batches never got measured, so a few of those might have finished out lower.
And my latest batch was a Winter Warmer that went from 1.095 to 1.025, which is pretty good, and that was my first time using my new aeration stone. Do you think that the lack of oxygen on some of the other batches might be a reason?
That, and ProMash doesn't realize that MaltoDextrin cannot be fermented, so I think that the beers where I use it, that's some of the issue too.
Just curious. I haven't made any really light beers yet, so it's not like I'm concerned when my stouts don't make it below 20, but still...
And my latest batch was a Winter Warmer that went from 1.095 to 1.025, which is pretty good, and that was my first time using my new aeration stone. Do you think that the lack of oxygen on some of the other batches might be a reason?
That, and ProMash doesn't realize that MaltoDextrin cannot be fermented, so I think that the beers where I use it, that's some of the issue too.
Just curious. I haven't made any really light beers yet, so it's not like I'm concerned when my stouts don't make it below 20, but still...