Midder - Ordinary Bitter

Mashed high at 156.4F

Fermented at 66-68F for 3 days, then let go in mid 70's afterwards. Took full 24 hrs to truly get started. Carried over a lot of trub into fermenter - it appeared to settle on top of the yeast so had to agitate several times to get fermentation started. The trub then floated to the top and caused a "cap" that again had to shake around to release CO2. Still had a lot floating on top when racking.

At rack to keg, actual FG was 1.006. Unexpected this is. With carapils and high mash temp, and 002 yeast, thought this would be much higher as typically it sits above 1.010. Taste is more bitter due to the higher attenuation (84%).