Fg Only To 1020

[darrell.wallace]

Hi,

Have had my 4th AG down this week and have finally sucumbed to the pressure of brewing an APA (i have a great recipe from a mate)

I am using US -05 ale yeast and pitched at 20.5 degree's. I used my new(2nd hand) fridge and have maitained 21 degrees for fermentation. started to ferment within a few hours and was happily going for 2 - 3 days and then stopped. Measured For final gravity and it had stopped at 1020, left it measured again 2 days later and was still at 1020. I am sure that it should be lower than 1020 and was wondering about yeast stopping. and what solutions there are available to remedy the situation.

I have tasted both times and the taste is as it should be and i am happy with the smell. i am sure there are no infections.

 

[devo]

I'm thinking that it may be a tad soon after only 5 days to get overly worried about it. Let it go up till about 10 days in primary and see how it goes!

I had a very similar issue recently and found that when I ran it off in a secondary fermenter it helped kick start thing again but that was after about 20 days in primary sitting at 1.020

 

[joecast]

i like to give my fermenters a stir to get the yeast off the bottom if i think its being lazy. dont know if its a good idea, or that it really works but it makes me feel like im doing something.

also what was your recipe and mash temps?

 

[braufrau]

Hi,

Have had my 4th AG down this week and have finally sucumbed to the pressure of brewing an APA (i have a great recipe from a mate)

I am using US -05 ale yeast and pitched at 20.5 degree's. I used my new(2nd hand) fridge and have maitained 21 degrees for fermentation. started to ferment within a few hours and was happily going for 2 - 3 days and then stopped. Measured For final gravity and it had stopped at 1020, left it measured again 2 days later and was still at 1020. I am sure that it should be lower than 1020 and was wondering about yeast stopping. and what solutions there are available to remedy the situation.

I have tasted both times and the taste is as it should be and i am happy with the smell. i am sure there are no infections.

What did it start at? Not 1.080 I guess??

 

[Adamt]

What was the OG... and what was your malt bill and mash temperature? How did you measure your mash temperature?

 

[geoffi]

I'd just leave it for another week. I've had this yeast ferment strongly for a few days, then just slowly tick away for quite a while to get down to the FG. But get there it does.

If it still seems too high after that, maybe you could rack it with a sachet of Nottingham. That's another good attenuator and it drops quite clear as well.

 

[jasong]

What was your mash temp? .If you mashed to high like about70c then you would have created to many long chain sugars for the yeast to ferment.I did this a couple of times and every time they would stop at 1020.

 

[darrell.wallace]

My OG was 1048, slightly higher than my estimates but not overly so.

I mashed at 66 for 60 minutes and measured with both a mashmaster weldless in the side of my tun and a digital stick thermometre so i am sure that my temps where right.

I might leave it for a few days and see how it goes. I have resisted the urge to pitch more yeast as i am unsure of what the ramifications for this would be.

 

[SJW]

That yeast is an amimal. My last one with this yeast went from 1.054 down to 1.014. So you ain far away.

Steve