New answers tagged attenuation
I'd agree with some of the above answers: Try a new thermometer Try lowering your mash temps
If your pH is that high in your water you'll want to lower it. pH that high will stop conversion/make it take longer. Look at using salts to add base to the water, also make sur eyou are using campden tablets to remove the chlorine and chloramine from your tap water if that what you brew with, yeast hate it.
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