I have now brewed 5 batches, 4 kits (3 pale ales and 1 lager) and 1 with my own recipe. Every single batch finishes fermentation too sweet, as if the yeast has not completed it's job.
The one batch I did with my own recipe was a 2-stage ale with 15 days at 65 degress and 3 days at 35 degerees. I intentionally increased fermentation time to lower the chances the yeast would have time to do its work.
I must be doing something systematically wrong, or perhaps others are having this same problem.
Any advice would be appreciated.
