Brew With High Fg?

[KHB]

I put a choc mohogany porter down on boxing day. I used a brewmaker london porter bag with the morgan goo and a brew cellar english ale yeast. Fermented at 18.c with a SG of 1046. Been checking it over the last few days to a week and it wont budge from 1020. I stired up the yeast a little 2 days ago to no affect. Any ideas?

Cheers Ben

 

[axl]

I would say, Up the temp to about 24 degC, Stir again. wait a couple more days.
If no action, chuck another yeast in, maybe s-04?

 

[KHB]

I would say, Up the temp to about 24 degC, Stir again. wait a couple more days.
If no action, chuck another yeast in, maybe s-04?

I already tried having the brew up around that temp for a couple of days to no affect. Mabye ill just drink it at 3.5% be able to drink more and not get so drunk :lol:

 

[barry2]

I brewed a Cascade chocolate mahogany porter on November 10,bottled it November 20.Used the Cascade Bohemian yeast,7g,with the can.SG 1046 FG 1012.Fermenting temperature around 21C.A rehydrated Safale S04 may be the way to go.

 

[Fatgodzilla]

I brewed a Cascade chocolate mahogany porter on November 10,bottled it November 20.Used the Cascade Bohemian yeast,7g,with the can.SG 1046 FG 1012.Fermenting temperature around 21C.A rehydrated Safale S04 may be the way to go.

Have you added a new yeast ?

If you are going to keg it anyway, why not leave some in the fermenter andd add another yeast. See what happens.

What does the wort taste like ? Too malty sweet to drink ?

 

[ibast]

I put a choc mohogany porter down on boxing day. I used a brewmaker london porter bag with the morgan goo and a brew cellar english ale yeast. Fermented at 18.c with a SG of 1046. Been checking it over the last few days to a week and it wont budge from 1020. I stired up the yeast a little 2 days ago to no affect. Any ideas?

Cheers Ben

Do a starter with the original yeast and put it in. The yeast you used may have been a bit tired.

 

[Back Yard Brewer]

Do a starter with the original yeast and put it in. The yeast you used may have been a bit tired.

The yeast was supplied by me to KHB. I bought it in late December from the LHBS brewmaker in Adelaide, and stored it in my fridge. The yeast was quite frsh, well going by the date anyway. It has got me buggered as well. I do like the suggestion of pitching another packet of it but in the meantime an infection would be of a concern to me.No activity means no Co2 cover which means the possability of infection creaping in.

BYB

 

[Screwtop]

The yeast was supplied by me to KHB. I bought it in late December from the LHBS brewmaker in Adelaide, and stored it in my fridge. The yeast was quite frsh, well going by the date anyway. It has got me buggered as well. I do like the suggestion of pitching another packet of it but in the meantime an infection would be of a concern to me.No activity means no Co2 cover which means the possability of infection creaping in.

BYB

Correct me if I'm wrong, this yeast is Windsor right? If so it's a very low attenuator around 63% has been my experience using it with good fermentable wort. So starting at 46 in less fermentable wort from the kit you might find it's finished.

What this yeast lacks in agressiveness it well and truly makes up for in flavour, tried dropping (from one fermenter to another, aerating a little) the wort after 24 hrs fermentation once which gave the best attenuation 65%. A little squirt of oxygen would probably help. I find it works well for low gravity english bitters.

Screwy

 

[KHB]

An update on this i have been c/c it for 4 days now with some EKG hops ended up just putting it in to this hoping to rack into a keg tomorrow a carb the following day will post results

cheers ben


spelling mistoke

 

[KHB]

Well i force carbed this up today and tried it. Has nice chocolate aroma and taste, but dissapates quickly. I am gonna stop using bag mixes and make up myself from now on. I think the high FG was from a poor sealing coopers fermenter. Ohh well i know for next time now.

 

[J.T]

Along similar lines, I got a Coopers Mexican Cerveza can for Chrissy. I brewed it on 30/12 with a 1kg light malt blend and cascade hops. OG was 1042, pitch temp was 22 and fermentation temp was 16-18. I used the packet yeast, as apparently its a lager/ale blend.

It dropped to 1020 by 5/1 and stayed there for ages, i gave it a swirl a few days later and kept it about 18c. On the 17/1 i racked it off the yeast and pitched an ale yeast (packet coopers). Thinking that racking would help airate it too. The airlock began bubbling within half hour of re pitching.

I raised it to about 22c for a day or 2, then dropped it back to 18c. The gravity dropped to 1018 and has stayed there until now. I pitched another lot of ale yeast a couple days ago and kept it about 17-18c.

It is still bubbling, but the gravity has dropped 2 points since 5th Jan and is still 1018!

Can anyone help?