Timeline for Why is my attenuation so low?
Current License: CC BY-SA 3.0
6 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Apr 13, 2017 at 12:46 | history | edited | CommunityBot |
replaced http://homebrew.stackexchange.com/ with https://homebrew.stackexchange.com/
|
|
| Apr 19, 2013 at 0:55 | comment | added | FishesCycle | I think I should downvote my question, as I now realize there's no objective way to determine which answer is correct. I brewed another beer with the same yeast. The grain bill was similar, but crystal was reduced to 7%, I mashed at 152 instead of 154, and fermented at 65 instead of 62. OG was 1.051 and FG 1.012, yielding an attenuation of 76% which seems high until you realize that 10% of the fermentables consisted of invert sugar. | |
| Apr 19, 2013 at 0:53 | vote | accept | FishesCycle | ||
| Apr 9, 2013 at 21:03 | history | edited | mdma | CC BY-SA 3.0 |
added 311 characters in body
|
| Apr 9, 2013 at 7:36 | history | edited | mdma | CC BY-SA 3.0 |
deleted 1 characters in body
|
| Apr 9, 2013 at 1:10 | history | answered | mdma | CC BY-SA 3.0 |