German Brewing

This beer is about 4 weeks into lagering, poured from the same keg it was spunded in. A couple of my kegs have shortened dip tubes, a couple don't - I don't remember which this was.

85% pilsner + 10% munich light + 5% carahell

I am afraid to admit that I cheat. I pick up from the top of the keg.

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I think part of my problem has been that I have been getting less-than-ideal attenuation, which has been postulated as related to too low a beta rest temp (145) for the current crop of grain.[/quote]

Small correction to help less technical readers. Beta-amylase of any crop will work great at 145F; but if the gelatinization temp of many of your grains is above 145F, you can fail to get some carbs in contact with beta-amylase. You may then go to your alpha rest and get complete gelatinization but at that temperature, you denature beta amylase and get the "less than ideal attenuation".

Cheers,

One thing I observed is that home-brewers always appear to find fault with their mash before investigating their fermentation. Why?

Cavpilot... try jumping it to another keg. I had the same issue with yeast pick up and it was a real pain in the ass. I jumped it to other kegs and within a week it cleared up nicely and tastes great.

Also keep in mind, a shit load of yeast in suspension does throw off your hydrometer readings. We are only talking a small amount, but still worth noting. Weizen is right in the fact that we really should be looking at your fermentation moreso than anything, I have kept to a 142/159 step mashing regime if not a 152 single infusion, and had no issues with attenuation this year. We are probably using the same crop of malt.