I’m currently fermenting a batch of Caribou Slobber and an Oatmeal Cookie Brown. I just racked the Caribou Slobber to secondary after 3 weeks in the primary, and after taking a gravity reading, it seems my attenuation was abnormally low. My OG was 1.058 and SG was 1.024. This seems a bit high for being in the fermenter for more than 3 weeks. I used the Danstar Windsor yeast, which doesn’t list an attenuation range (at least not on the NB site). According to Brewersfriend.com, this only attenuated to 56%. Seems pretty low, no?
The Oatmeal Cookie Brown has been in primary for 2 weeks, had an OG of 1.078 and a SG of 1.025. The attenuation on this one is only coming out at around 66%, using Wyeast 1945 Neo Britannia. This one seems a bit low as well, but I’m guessing it just needs a bit longer in the primary.
In any case, has anybody had problems with low attenuation with either of these two yeasts? Is there a common error that attributes to this? Any thoughts or feedback are appreciated. Thanks!