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Wyeast 1968 is not a high attenuator to begin with - 67-71%, and has a temperature range of 64-72F (source).

I think your temperature of 62F is the main culprit, especially if it's fluctuating, although there are other factors that contribute to the low attenuation. There are several changes you might consider next time:

• since you're using an English strain, let it show it's true colors by giving it some warmth! 62F is too cold for this yeast - you want to be at least 64, preferably 66 or 68F.

• if you can't increase the temperature, then increase the pitching rate to help get in the upper range of attenuation.

• reduce the crystal to 5%

• consider mashing at 152F to produce a more fermentable wort

• Your invert sugar is not likely to be the problem, although including simple sugars can make the yeast less inclined to ferment the maltriose, further decreasing attenuation. (At best, ale yeasts only ferment up to 1/3 of the available maltriose, which typically constitutes 15% of the sugars, low attenuating strains even less.)

I think temperature is the main cause, but these other points also contribute.

Wyeast 1968 is not a high attenuator to begin with - 67-71%, and has a temperature range of 64-72F (source).

I think your temperature of 62F is the main culprit, especially if it's fluctuating, although there are other factors that contribute to the low attenuation. There are several changes you might consider next time:

• since you're using an English strain, let it show it's true colors by giving it some warmth! 62F is too cold for this yeast - you want to be at least 64, preferably 66 or 68F.

• if you can't increase the temperature, then increase the pitching rate to help get in the upper range of attenuation.

• reduce the crystal to 5%

• consider mashing at 152F to produce a more fermentable wort

• Your invert sugar is not likely to be the problem, although including simple sugars can make the yeast less inclined to ferment the maltriose, further decreasing attenuation. (At best, ale yeasts only ferment up to 1/3 of the available maltriose, which typically constitutes 15% of the sugars, low attenuating strains even less.)

I think temperature is the main cause, but these other points also contribute.

Wyeast 1968 is not a high attenuator to begin with - 67-71%, and has a temperature range of 64-72F (source).

I think temperature is the main culprit, especially if it's fluctuating, although there are other factors that contribute to the low attenuation. There are several changes you might consider next time:

• since you're using an English strain, then let it show it's true colors. 62F is much too cold for this yeast. You want to be at least 64, preferably 66 or 68F.

• if you can't increase the temperature, then increase the pitching rate to help get in the upper range of attenuation.

• reduce the crystal to 5%

• consider mashing at 152F to produce a more fermentable wort

Your invert sugar is not likely to be the problem, although including simple sugars can make the yeast less inclined to ferment the maltriose, further decreasing attenuation.

I think temperature is the main cause, but these other points also contribute.

Wyeast 1968 is not a high attenuator to begin with - 67-71%, and has a temperature range of 64-72F (source).

I think your temperature of 62F is the main culprit, especially if it's fluctuating, although there are other factors that contribute to the low attenuation. There are several changes you might consider next time:

• since you're using an English strain, let it show it's true colors by giving it some warmth! 62F is too cold for this yeast - you want to be at least 64, preferably 66 or 68F.

• if you can't increase the temperature, then increase the pitching rate to help get in the upper range of attenuation.

• reduce the crystal to 5%

• consider mashing at 152F to produce a more fermentable wort

• Your invert sugar is not likely to be the problem, although including simple sugars can make the yeast less inclined to ferment the maltriose, further decreasing attenuation. (At best, ale yeasts only ferment up to 1/3 of the available maltriose, which typically constitutes 15% of the sugars, low attenuating strains even less.)

I think temperature is the main cause, but these other points also contribute.

Wyeast 1968 is not a high attenuator to begin with - 67-71%, and has a temperature range of 64-72F (source).

I think temperature is the main culprit, especially if it's fluctuating, although there are other factors that contribute to the high attenuation. There are several changes you might consider next time:

• since you're using an English strain, then let it show it's true colors. 62F is much too cold for this yeast. You want to be at least 64, preferably 66 or 68F.

• if you can't increase the temperature, then increase the pitching rate to help get in the upper range of attenuation.

• reduce the crystal to 5%

• consider mashing at 152F to produce a more fermentable wort

Your invert sugar is not likely to be the problem, although including simple sugars can make the yeast less inclined to ferment the maltriose, further decreasing attenuation.

I think temperature is the main cause, but these other points also contribute.

Wyeast 1968 is not a high attenuator to begin with - 67-71%, and has a temperature range of 64-72F (source).

I think temperature is the main culprit, especially if it's fluctuating, although there are other factors that contribute to the low attenuation. There are several changes you might consider next time:

• since you're using an English strain, then let it show it's true colors. 62F is much too cold for this yeast. You want to be at least 64, preferably 66 or 68F.

• if you can't increase the temperature, then increase the pitching rate to help get in the upper range of attenuation.

• reduce the crystal to 5%

• consider mashing at 152F to produce a more fermentable wort

Your invert sugar is not likely to be the problem, although including simple sugars can make the yeast less inclined to ferment the maltriose, further decreasing attenuation.

I think temperature is the main cause, but these other points also contribute.