We have an imperial wheat which started at 1.075, currently sitting at 1.013 and, on day 10, still heading south.
Anyone had this yeast take your brew to the dry side? We've never had an attenuation like this. We had a relatively loose mash this time which should cause a somewhat more fermentable wort but I wouldn't think this much.
Dual thermometers were used so it shouldn't be a mash temp issue.
I'm tempted to just keg this now. I'd prefer the bananas stay at least a little sweet...
Anyone had this yeast take your brew to the dry side? We've never had an attenuation like this. We had a relatively loose mash this time which should cause a somewhat more fermentable wort but I wouldn't think this much.
Dual thermometers were used so it shouldn't be a mash temp issue.
I'm tempted to just keg this now. I'd prefer the bananas stay at least a little sweet...
