Hi All, my partner and I have been brewing the same 10 gallon IPA for over a year and have like our results. We have been looking for a little more mouth feel and efficiency that we know we can improve. Our base malt has always been a Canadian Superior 2-row. We switch this last brew and used Briess 2-Row Brewers Malt. Doing everything the same, our OG jumped to 1.072. We use Omega American Ale yeast and use one package for a starter and pitched 777 billion cells into just under 12 gallons of wort. I just dry-hopped and took a reading and the FG came in at 1.020. The fermentation was stopped after 10 days. I was figuring we would come in at around 1.014.
Is this normal due to the high OG? I know we under-pitched but not by a whole lot. The alcohol is still gonna be high (around 6.
. I guess my question is...is it ok to have a high OG beer come in at a high FG when the yeast pitch was in range?