« on: April 14, 2013, 12:20:14 pm »
My New World IPA started at 1.063 and finished at 1.006. I had been having some doubts about my hydrometer so I bought another one Friday. I had both of them in the beer at the same time today and both read identical. If this was a malty beer I would not like that much attenuation. But I wanted this to be a hoppy beer and the higher the attenuation the less malt gets in the way of the flavor of the hops. I think the reason for this attenuation was I mashed at 148F for 90 minutes, and I used Nottingham yeast.
I had dried krausen from the level of the beer to the top of the bucket and completely covering the lid. It was a lot of work to clean up. In 2 weeks we shall see how tasty the beer tastes.