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It could come from many things, from something as straightforward as poor conversion to something as esoteric as mash pH.


It could be many things at this point. It may just be happy yeast in suspension. But sounds more like the hot break and cold break proteins are still in the wort. They should drop out after fermentation. When a lot of these proteins are available to yeast it can produce some off flavors (some even desirable) generally not a huge concern for most styles Most ...


Diastatic power is basically how much natural enzyme is in the grain. You need an average of 30°L per pound of grain for complete conversion of starches. So yes it does play a role in how much fermentable sugars are available to the yeast to ferment effecting the final ABV. But only to the extent that If a mash doesn't fully convert It leaves unfermentable ...


Diastatic power should not affect alcohol content, if it's enough. If iodine test came out negative, and there is no unconverted starch, you got all the sugars that was possible. Only if diastatic power was too low to fully convert, final amount of simple sugars will be lower. But that would mean starch in your brew, a bad thing on it's own. Mash regime ...

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