Fg Variations

[flummoxed]

My FG readings almost always higher than those cited in the 'blue brewcraft book' - either when I follow exact recipes, or when I add stuff to their recipes and estimate where it should end up.

Can someone tell me how many FINAL gravity points (if any) will be added to a 20 litre kit brew when using (for example) 500 gm of the following:

- Lactose
-Corn Syrup Powder
-Powdered malt extracts as opposed to liquid.
- dark brown sugar.

I currently have a batch in using all 4 of the above with a 'Mulloys Stout Can' and some Fuggles hops, and it has stopped fermenting at around 1026. (after bubbling merrily for 4-5 days).

My reading of comparable recipes tells me 1026 is too high?

(And secondly, The OG came up at only 1058, which I thought was too low considering it included a kit can + 2kg of the above 4 ingredients...........at 1026 it converts out to only about 4.2% - alcohol (before bottle ferment) which seems far too low for a can + 1500gm DME/brown sugar?)

Something seems NQR..............I concede that, although I check these things 50 times, it is possible I misread the OG and it was actually 1068 and has lost 42 points and not 32..........)

 

[dabre4]

Yep 1026 is definitely too high.

A couple of questions: What temperature are you fermenting at? What yeast are you using?

I found that I get lower gravities by ensuring i have plenty of oxygen in the wort before fermenting and make sure your pitching a healthy amount of yeast. I'm assuming your using the kit yeast, in which case get a pack a good quality dry yeast and make sure it's properly re-hydrated before pitching. Or even better get some liquid yeast!

 

[Pennywise]

I'd say it's done if you've added 500G each of those things above. Lactose isn't fermentable, and for the most part neither is corn syrup powder. You could try a quick ferment test, draw off a sample, airater the buggery out of it and sit it on a heat belt or something warm, not ideal to make good beer but a good test to see what the lowest possible FG could be.

Edit: All this said 4-5 days ferment isn't very long, leave it for two weeks and it'll be better for it. Finished or not. I doubt it'l get much lower if at all though

 

[Swanstar]

How long has it been going?
1.026 does seem a bit high, although I've bottled beer at 1.020 and had no probs.
So what temp are you brewing it at?
Usual rule is leave it for 2 weeks and bottle it after two days with the same reading.
Cheers,
Swanny

 

[flummoxed]

I'd say it's done if you've added 500G each of those things above. Lactose isn't fermentable, and for the most part neither is corn syrup powder. You could try a quick ferment test, draw off a sample, airater the buggery out of it and sit it on a heat belt or something warm, not ideal to make good beer but a good test to see what the lowest possible FG could be.

Edit: All this said 4-5 days ferment isn't very long, leave it for two weeks and it'll be better for it. Finished or not. I doubt it'l get much lower if at all though

Thanks, it's been 1026 for 3 days now, and has been in fermenter for 10 days - so I'm guessing it aint going any lower;
I've used 250gm lactose, 250 CSP and 1kg of dry malt extract and 500 gm dark brown sugar..........so 1500gm 'fermentables', but the dry malt powder doesn't ferment right out, correct?

I used the 14 gm 'brewcellar' yeast and it's been at 18-20 dgrees..........

 

[felten]

lactose is 100% unfermentable, DME is 70-80% fermentable depending on the manufacturer, the dark brown sugar should be almost entirely fermentable, and maltodextrin is about 30% fermentable AFAIK.

I assume you're using a hydrometer, and not a refractometer?

 

[flummoxed]

lactose is 100% unfermentable, DME is 70-80% fermentable depending on the manufacturer, the dark brown sugar should be almost entirely fermentable, and maltodextrin is about 30% fermentable AFAIK.

I assume you're using a hydrometer, and not a refractometer?

I believe so- although I'm unconvinced as to the scientific exactitude involved in using a $10 hydrometer in the 'vessel of your choice' where it can 'lean', 'get caught' on the bubbles on the side of the vial, etc, etc.

Anyway,I read where 1 lb CSP can add 8 points to final gravity? (in 20 litres)
assuming CSP and lactose are similar then 2 x 250 gm of them would add 8 or 9 points?
Add couple more points for the % of 1 kg of DME that doesn't ferment then I'm getting into double figures and the 1026 doesn't seem all that bad..........?