The Effects of Open Fermentation on Beer Attenuation

Batch of beers left to ferment a 70s year east fahrenheit or 21 degrees celsius for six days. A cascade dry hop of 112 grams of lupo max cascade fermentation activity was absent in both beers after one week. The open fermented beer was four specific gravity points a whole degree play-doh higher than the sealed one which was at the final gravity that we expect for this type of brew.