My 1.044 dry stout stopped at 1.014. Yeast was wyeast 1098. 2 weeks at 65 F.
Could my low attenuation be due to the fact that I accidentally had a liquor/grist ratio slightly above 2 qt/lbs? Heard that the thinner the mash is, the more time it takes to convert.
Could my low attenuation be due to the fact that I accidentally had a liquor/grist ratio slightly above 2 qt/lbs? Heard that the thinner the mash is, the more time it takes to convert.