Re: Attenuation Issues
Posted: Wed May 16, 2018 7:59 am
My gut instinct is telling me the brand of grain you are using doesn't matter.
Are you hitting your targeted original gravity? If so the grain would seem to be doing its job.
Usually under attenuation occurs on the fermentation side of the process.
A couple of questions:
1. what strain of yeast are you using?
2. are you pitching enough yeast?
3. what temperature are you fermenting at?
4. are you oxygenating your wort and using yeast nutrient?
5. how long are you fermenting?
6. you said you have a new hydrometer.. have you tried measuring with another device like a refractometer?
7. What temperature are you pitching your yeast at?
8. any off flavors?
Are you hitting your targeted original gravity? If so the grain would seem to be doing its job.
Usually under attenuation occurs on the fermentation side of the process.
A couple of questions:
1. what strain of yeast are you using?
2. are you pitching enough yeast?
3. what temperature are you fermenting at?
4. are you oxygenating your wort and using yeast nutrient?
5. how long are you fermenting?
6. you said you have a new hydrometer.. have you tried measuring with another device like a refractometer?
7. What temperature are you pitching your yeast at?
8. any off flavors?