RecipeDB - All Challenger Bitter

[Guysmiley54]

If you mashed low for a bit first you should, in my experience get good attenuation. From memory I would have finished between 1010 and 1012. However my experience of many UK yeasts is that they will often go crazy for a bit then hit the 1020 mark and decide to sleep. Try the usual rousing tricks. I doubt if you mashed at 64 for 10 (or even at 68 for the whole lot) that your finish will be 1021.

She's just going slow and needs some encouragement.

Cool, good to know.

No rush around here at the moment, I'll let it take it's course. For once I've had a good run of brews and have a backlog of tasty brews to drink in the meantime :chug:

Cheers :icon_cheers: