Not reaching FG?

[uncle_bad_touches]

002 is a low attenuator (~70%) and that coupled with a relatively high mash temp can leave a fairly high terminal gravity. That coupled with lack of O2, underpitching and/or lack of nutrients could also account for poor attenuation. So my advice would be to 1) make a starter 2) airate/oxygenate your wort 3) add servomeyeces 4) mash lower 5) and/or try a more attenuative yeast like 005 or 013.

[Austin44]

I brought another thermometer and mine is out by 55F. Doh doh and doh. So my last brew i mashed at 181F. Should i bottle it or dump it.
I need a top quality thermometer.
Thanks guys.

[BrewerJ]

Taste it first. If its drinkable then bottle it but if you don't think you will be able to put them back you might as well dump it and brew a batch that you will enjoy.

[Mylo]

55 degrees? Wait... something is amiss... You said your last one was mashed at 181... were you trying for 126? [confused].

In any case, you said this batch made it down to 1.020. You don't have to dump it. You can brew the same recipe and do a long mash at a low temp - like 145. Then you can blend the two and save that beer.


Mylo

[BrewerJ]

True but if he really mashed at 180+ then that beer will be astringent as hell and you don't want to ruin both batches. Thats why I say taste it first if its drinkable then you can blend if you like.