I have a CAP that I'm making with WLP800 Pilsner Lager.
The malt bill is 5 lbs - 6 row, 2 lbs Pilsner malt and 2 lbs flaked corn.
I did a 1/2 hr protein rest at 122 and a 75 minute mash at 148 so I know it should be fairly fermentable and I was shooting for a dry character. OG was 1.053
I brewed it on Feb 21 and I checked the gravity two weeks later and it was at 1.030 but it had been very cold and I have no temp control beyond opening the cold room door to let more heat in but the fermentation temp was probably 40 - 50 degrees over this time.
Now, it's warmed up considerably and I checked the gravity again yesterday. 1.002?
Does this make any sense? Can it be that low or do I have some sort of contamination eating up my sugars? I tasted it and it tasted fine so I don't know what's going on.
The temp was probably 65 degrees (not 60) but even then I can't see it making that much difference. Maybe 0.002 increase.