peebee
Out of Control
Thanks, but I've no doubt it'll be fine. What I said was "even I might start panicking" on the basis of I don't panic about such things.It'll be fine. Very dry but that's because of the very low mash temp. I wouldn't doubt if that batch goes almost to 1.001. Try to keep your mash around 67.
An infection would come off as super rank, or vinegar. Going real dry would be a wild yeast problem. But I highly doubt that's what happening. Because your mash was so low you've just created all fermentable sugar. If you don't mind the high alcohol content, you could boil some brown sugar, cool down then add it to your batch. The brown sugar will still ferment but not all of it. It might lift up your gravity a tad to give you some body. Just a thought.
But what started this was the idea that a few of us are finding Extra Pale Maris Otter is producing unusually fermentable worts. Even though I've mashed low previously, experience has never resulted in such high attenuation. Though my last APA mashed at 63C did get down to 1.006 with US-05 yeast.
I never attempt to doctor a beer after it's made. It is what it is. That includes commonly getting an FG of 1.020 with S-33 and 0.998 with a (MJ) French saison yeast.