Stuck…or not?

[Seghes]

Me thinks this will have contributed to a low attenuating yeast which has gone a long way to the result

Seems like I need to gear up for supping a mighty sweet ESB. Maybe I’ll pop a cocktail umbrella into it to be in keeping.

 

[Seghes]

I notice that this is a community recipe taken from BYO clone book. Did you follow the recipe and do a stepped mash ?

Errrrr……

 

[Mash Monster]

Errrrr……

It’s asking for 60 minutes at 67°c followed by a mash out (raising the temperature ) at 75°c for 20 minutes