According to my thermometer (and what I’d planned), the Dubbel mashed at 150, the Blonde at 153. Temperature loss wasn’t severe. I was anticipating in the low teens FG for both, possibly alittle lower for the Dubbel. I’ve only ever had saison yeast, or bugs, drop it as low as the Dubbel is.
The only thing I can think of is that I either coincidentally got particularly attenuative batches of each yeast, or (more likely) my thermometer is off a little bit in the mash range. I guess I’ll pick up a lab grade thermometer (I’d previously calibrated with a different non-lab thermometer, so that could have been inaccurate as well), check it, and if it’s not accurate, just use the lab one from now on.
However, all my other beers with the same thermometer (and even with similar amounts of simple sugars) have dried out to about where I wanted. So I honestly have no idea what happened.
lifeasamusical said: Could it have been a low mash temp? Under 150?