Style:Mild
OG:1040
Ferm Temp target:68
Pitch: Two White lab Vials of english yeast. I don't make starters for milds.
So I couldn't cool my wort the good ole fashion way with my wort chiller. It got down to around 85F. First F' up.
I racked into my carboy and put it in my 'temp controlled' chest freezer. I had the idea to rig temp controller-1 up to kegs for serving, then another temp controller to the carboy, which is connected to a heating pad around the carboy, wrapped in reflective insulation(basically 3 parts the cylindrical part, a round lid and bottom). This was my first time using it so it's probably to blame (and me). I waited about 4 hours and I wasn't getting the temp that I was looking for, 70F. So I left the insulation lid off (still hooked up to the heater and all) just so that the cold freezer will chill my wort before pitching. So about 5-8 hours later I was able to get the temp down to 72F. close enough. I pitched.
Well I left the lid off the thing just because I was uncertain that I needed it, since the heater and the cold freezer air is what was going to get me the correct temp, while wasting energy of course. I wake up and the temp is down at 64F. I close the lid and it climbs to 68 in about 2 hours.
Finally I get to my question. I think that the 4 degree temp swing really messed up my yeast. My Gravity is at 1022 and I have no idea how anyone can get such poor attenuation from such a low gravity wort. That's less than 50%, just in case you are not calculator savy. I've never had such an issue with attenuation. I'm retarded evidently.
I guess there is always the option of making a small starter and dumping that in, but that just seems to be a waste of time.
Advice?
