My last two beers have attenuated poorly, about 60%. I've never had this issue before. Assuming my new hydrometer is accurate (with distilled water it read between 1.000 and 1.002), the only thing in common with these two batches is both used maris otter as the base malt (these were the first two batches from a newly opened bag). Both batches were mashed at around 152-154 and fermented within range for the particular yeast strains (WLP001 and WLP028). Could the problem be with the maris otter from this particular maltster? The current beer, a Scottish 80, has been in the concial for just over two weeks, should I try adding back the yeast I saved from the second dump or just leave well enough alone? Thanks for your input?
I didn't find the right solution from the Internet.
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