What temp did you mash at, out of curiosity? Think your thermometer is reading accurately? I've never used the double roasted crystal, but I'm betting it's even less fermentable than the paler crystals. I usually mash a few degrees cooler when I use a high amoumt of crystal, to finish low enough. My $0.02 .
153*F (over shot my 152*F target but I'm ok with that). I checked the therm I used against another. They were within 2*F. I also check my hydrometer. It floats at 1.000 with water.
Is S-33 like Windsor in that it doesn't ferment maltotriose? It sounds as like what often happens with Windsor.
Yes. I thought I accounted for that by expecting only 70%.
I am chalking this up to a natural product doing what nature pleases despite what I expected. If the results are otherwise good, I may brew this again using 3% less crystal, lower mash temp to 150*, and when/if it stalls I think I'll gently stir the yeast back into suspension to see it I can get that last 7%.
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