tag:blogger.com,1999:blog-6756861315815236395.post6575660206621341432..comments2007-05-16T09:30:59.271+02:00grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6756861315815236395.post-20974946962015447882007-05-16T09:30:00.000+02:002007-05-16T09:30:00.000+02:00Hi chris,<BR/><BR/>Hmm. I don't think that is very likely as the fermentation was very effective and was over in just a couple of days. Of course, it could be the case, but I don't think that it is likely. The mash temperature is a much more likely candidate IMHO, especially since I know that there is a deviation between the two thermometers I have.<BR/><BR/>The fermenters, hoses and thermometers have all been replaced, so the future brews should hopefully not end up this dry. Though I'm not sure if I'll figure out if the problem really was a high attenuating yeast strain or the thermometer.grovehttp://www.blogger.com/profile/02090575637277836287noreply@blogger.comtag:blogger.com,1999:blog-6756861315815236395.post-74772715575765552832007-05-15T16:51:00.000+02:002007-05-15T16:51:00.000+02:00Are you fairly certain that your equipment is not contaminated with a high attenuation yeast?chrishttp://www.blogger.com/profile/06796727357548582099noreply@blogger.com