Why did my all grain belgian pale ale recipe ferment out to 1.00, when it was supposed to only go to 1.012? Too much Oxygenation (I use pure O2–not easy to tell how much you’re putting in)?—too much yeast (built a starter using 1400 mL starter)?. ??? I fermented at 152 degrees.
I assume you meant you mashed @ 152F ? Did it ferment to actually 1.000 FG ? Post your recipe and process, and we can help you easier.