My yeast was from a starter that I started with two packs of 3787 and 3 quarts of starter wort. Then I crashed, decanted, and added three more quarts of wort. Based on standard calculations I should have had pitched enough yeast.
I'm wondering if it could be anything with my fermenter? Ferment in a sanke keg with a corny lid that is welded in. I vent CO2 through the out post into a jar of sanitizer. It seems to release pressure just fine as it bubbles vigorously through the first phase. I often wondered if it's not enough thoough, and creating back pressure? Probably not, as many people ferment in corny kegs just fine. I
Sort of at a loss here. Going to chalk it up to yeast health in some fashion, keg it, and move on to the next batch. It does taste very good, just a little too sweet.
Any other thoughts would be helpful. Is it worth trying to pitch more yeast?