I racked a low ABV brew out of the FV yesterday, and having taken a gravity reading I'm a bit worried.
Its gone from 1.037 to 1.003 in 2 weeks, which is 91% attenuation!
This was mashed at 66C, and there's no sugar in the recipe.
Fermented with san diego super yeast - 2nd gen (1.5L starter made using saved yeast overbuilt from previous starter)
It tasted nice enough, but I'm worried the high attenuation might point to an infection, especially as I pitched the yeast cake straight into a new brew.
What do you reckon?
:
Its gone from 1.037 to 1.003 in 2 weeks, which is 91% attenuation!
This was mashed at 66C, and there's no sugar in the recipe.
Fermented with san diego super yeast - 2nd gen (1.5L starter made using saved yeast overbuilt from previous starter)
It tasted nice enough, but I'm worried the high attenuation might point to an infection, especially as I pitched the yeast cake straight into a new brew.
What do you reckon?
: