I am getting some unusually low final gravities.
I just checked my digital thermometer with an older mercury wine thermometer and it appears to be accurate through the 150 degree range. (or at least the two are the same)
Could I just be seeing high attenuation rates?
I’d like a little body in my beers. I got a cream ale that finished at 1.004, APA that finished at 1.008, a pils that finished at 1.004, and Waldo Amber finished at 1.008. Cream ale and APA were 1056, Waldo was Dennys50 and pils was wyeast belgian pils.
Should I add carapils or some other dextrin malt?