It'll be interesting to see where it stops, a lot of my AG beers have had very high attenuation and have been almost too dry dare i say it, i think this is down to my excesive sparging times and not getting the runnings into a boiler to kill of the enzymes quickly enough. For this batch i had a higher mash 67-68 C instead of my usual 65-66C, i sparged slightly quicker and the runnings were put straight into the boiler with the elements turned on to stop any further conversion, im hoping this does the trick and leaves a bit more body to the brewDaaB wrote:It should stop at around 1014 as it supposedly has a 73% attenuation rate but I have had it as high as 80%.
