So my last several batches have finished way too low for my liking and I can’t figure out why. These are all grain-only (no sugar) batches, usually around 1.060-1.070, and many having been finishing around 1.010. This is with a mash temp of 154*. I’ve double checked the hydrometer (which if anything reads a little high, not low), and double checked my thermapen in an ice bath and at boiling temp, so i don’t think its a measurement issue, and am kind of at a loss and how I keep getting so much attenuation, even with high mash temps.
This is happening on a wide ranges of brews (kolschs, reds, ambers) and with a variety of yeasts as well (05, WY 2565, Wy 1007).
The only thing I can think of is that i generally mash overnight so I can get up early and be done by 11, which helps keep the wife happy. Usually experience a temp drop overnight from 154 to the mid 140’s. However, from everything I’ve read, the fermentability of the wort is ‘set’ within the first hour or so as all the starch has been converted, so the extended time in the mash sitting in the 140’s shouldn’t really affect anything.
Anyone got any bright ideas? Start mashing at 158? Only use british yeast and add lactose to every batch?
