brew703
Well-Known Member
So I brewed a cali common on 10/15. In my previous post M54 took 52 hours to get going. Once going it fermented strong for 3.5 days then slowed. I've been fermenting between 64-67 degrees. I didnt notice any off smells. Matter of fact didnt really have much of an aroma compared to some other yeasts I've used. Funny how some experience different aromas than others.
Took a gravity sample yesterday and it's at 1.017 (started at 1.055 which i was a little over). So that puts it at 69.1% attenuation. Bear in mind i brewed a 3 gal batch and pitched almost a full pack (rehydrated).
What would be the main cause of low attenuation? My PH was a little on the low side at 4.9. Mash temp was 152.
Took a gravity sample yesterday and it's at 1.017 (started at 1.055 which i was a little over). So that puts it at 69.1% attenuation. Bear in mind i brewed a 3 gal batch and pitched almost a full pack (rehydrated).
What would be the main cause of low attenuation? My PH was a little on the low side at 4.9. Mash temp was 152.