Just when you think you've got it all under control

[mr x]

You get fucked. My Houblon Chouffe clone seriously underattenuated. Was looking to hit under 1.010, but came up way short at 1.021 (from 1.082). That's 73% attenuation, not undrinkable, but not nearly what I had wanted. And that's with 17% cane sugar and pure O2. Not sure what went wrong.

[Tankard]

Not a big enough starter? Fermentation temp too cold? Those are the only two things I can think of to cause it to stall.

[mr x]

I used part of a yeast cake from a Belgian Pale Ale. Should have been more than enough yeast. Especially with the O2. Ferm temps were 68 to 74, and finished at 76 (3522). But something went wrong....

[mordantly]

sounds like the yeasties ducked out early when the boss wasn't looking and proceeded to get drunk.

[mr x]

I think I got a bad bag of pilsner malt from the LHBS.

[Redweasel]

That's messed up man. With that much sugar you would figure it would be dry as hell.

[mr x]

I know. It tastes like it was made from crystal 15.

Time to blend...

[mr x]

Actually, I'm thinking maybe a bit of Brett B...