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No. I'm not aware of cacao nibs having any enzyme inhibiting abilities.

Either something else caused a less fermentable wort. Ie higher temp or low beta-amylase in malt.

Or, something caused yeast to give up on an otherwise fermentable wort. Stress, low nutrients, low oxygen, low pitch etc.

Edit: looking closer at the recipe I would NOT put a 1.015 target on it. Much closer to 1.030. I believe you are at terminal gravity with 1.032. About 50-75% of your sugars from the specialty grains will not ferment. 100% of the Lactos will not ferment.

No. I'm not aware of cacao nibs having any enzyme inhibiting abilities.

Either something else caused a less fermentable wort. Ie higher temp or low beta-amylase in malt.

Or, something caused yeast to give up on an otherwise fermentable wort. Stress, low nutrients, low oxygen, low pitch etc.

No. I'm not aware of cacao nibs having any enzyme inhibiting abilities.

Either something else caused a less fermentable wort. Ie higher temp or low beta-amylase in malt.

Or, something caused yeast to give up on an otherwise fermentable wort. Stress, low nutrients, low oxygen, low pitch etc.

Edit: looking closer at the recipe I would NOT put a 1.015 target on it. Much closer to 1.030. I believe you are at terminal gravity with 1.032. About 50-75% of your sugars from the specialty grains will not ferment. 100% of the Lactos will not ferment.

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source | link

No. I'm not aware of cacao nibs having any enzyme inhibiting abilities.

Either something else caused a less fermentable wort. Ie higher temp or low beta-amylase in malt.

Or, something caused yeast to give up on an otherwise fermentable wort. Stress, low nutrients, low oxygen, low pitch etc.