So a buddy and I were having a conversation about final gravity. I have several recipes that have finished below 1.010. Around 1.005-1.008 to be exact. He mentioned getting that low usually means wild yeast was introduced somewhere. I've only been brewing for a year and typically US-05 is my go-to yeast. What do you think of this hypothesis?
I think it's completely off the mark unless the beers taste like they're infected.
You mean the infection hypothesis is not likely?
He has been brewing for at least 5 years and said he's never had a beer finish below 1.010. Also, I use a digital thermometer and recently checked my hydrometer for calibration.
None of these beers tasted infected. One pale ale was a bit fruitier than expected when using US-05, but that was later attributed to hops selection.