Brewed a blonde ale two weeks. Starting OG was 1.055. Beer Smith calculated a finishing gravity of 1.012, but I ended at 1.007. Is there any way to control the finishing gravity better? I used two vials of WLP#001 California Ale. 12 lbs grain into mash, at 150 F. I also used 12 oz agave nectar (kinda like a mexican honey blonde). The big assumption was that agave nectar attenuated like honey. Any body know the attenuation levles of agave nectar?

I don't know about the agave, but 150 is pretty low, you'll get more body and less attenuation if you mash it at 153.

HTH-

What temp are you fermenting at?

Another possibility would be an infection. How is the beer tasting?

My first thing would be the mash temp tho.


Travis

I've got a feeling it's a little of both. I would have shot for 152 deg F for a mash temp but I also found this thread ...

http://www.beertools.com/forum/viewtopic.php?t=5151

[quote="Lufah"]Another possibility would be an infection. How is the beer tasting?

No infection. Tastes great, just a tad dry. Fermented at 67 F. Will try bumpin up the mash temp in the future. Thanks all!

I don't know from experience, but a baking website I found said it is 100% fermentable.

http://www.fuzing.com/vli/0011051de261/ ... ave-syrup-

Be sure that your hydrometer is calibrated properly. I know you said it tasted a little dry, but it may not be as low as you think.