High mash temp, malto-dextrins and high final gravity

[J_P]

Hi Folks

I have had my last brew in primary for 9 days and it looks like fermentation has tailed off, the trouble is the brew is still at 1.014 after starting at 1.046. I really aerated the wort before pitching my 1l starter which was set going 2 hours before pitching.

My question is - is there a rabbit off with my yeast or is this because of the higher level of malto dextrins in the brew due to mashing at a higher temperature? A drop of 32 points is around 70% attenuation which seems low for Safale S04

I'm just checking, I'll be chuffed if it's finished as I was after a fuller bodied light ale.

Cheers in advance

[Gurgeh]

yes


At least, I reckon so.

could be wrong

hey ho!

[Scooby]

So4 attenuation is 73% IIRC, when mashing at 68c or just above 14G is what I get, it drops a little with storage so seems ok to me.

Edit, seems like it is 73%

[J_P]

That's brilliant news. I'm really rather pleased with myself, I think I'm going to bottle it tomorrow.

I'm thinking I may as well take advantage of the lousy weather and get another brew on tomorrow too. A TTL clone may be in order!