Goose
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- Joined
- 6/7/05
- Messages
- 638
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G'day boys.
Tell me wtf I am doing wrong please. Last 4 AG ales I have not been able to drop below 1.020 FG. Am using a grain bill of 5 kg and water: grist ratio of 3:1. Mashwater strike is usually bang on 75 deg C and I end up with a mash temp of around 66 deg C +/- 1 degC. Mash for 1 hour and batch sparge with water at 75 deg C to give me a 27 litre boil yielding just over 23 litres of wort. I machine aerate (paint stirrer), and pitch at around 22 deg C, ferment at 16-17 deg C. I also add 1/2 tsp yeast nutrient to the boil, I might add.
Have tried 2 different yeasts , Premium Ale and English Ale from Craftbrewer and fermentations have started beautifully and gone gangbusters for 3 days or so, then seem to immediately stop at around SG 1.020-1.022. At first I thought it may have been an excessively flocculant yeast or too low a temperature but have tried shaking, stirring and raising temperature to 20 deg C, no effect, SG stays where it is even if left in primary for 4 or 5 days after shaking her up.
Taste is pretty good, surprisingly not too sweet and hops bitterness comes through nicely, but clearly the beer has big body, dont mind it but I am actually trying to achive a dry ale style. :huh:
Been thinking through all the variables and can only think I'm preparing my wort somehow thats coming out with too many unfermentables but did not figure that a mash temp of around 66 would be so dramatic given I've read others at this temp can get down to 1.012 pretty easily. So you can see why this is giving me the irrits but at least my problem is consistent.
Have taken a read of this link but not alot of joy.
Your ideas welcome please.
Tell me wtf I am doing wrong please. Last 4 AG ales I have not been able to drop below 1.020 FG. Am using a grain bill of 5 kg and water: grist ratio of 3:1. Mashwater strike is usually bang on 75 deg C and I end up with a mash temp of around 66 deg C +/- 1 degC. Mash for 1 hour and batch sparge with water at 75 deg C to give me a 27 litre boil yielding just over 23 litres of wort. I machine aerate (paint stirrer), and pitch at around 22 deg C, ferment at 16-17 deg C. I also add 1/2 tsp yeast nutrient to the boil, I might add.
Have tried 2 different yeasts , Premium Ale and English Ale from Craftbrewer and fermentations have started beautifully and gone gangbusters for 3 days or so, then seem to immediately stop at around SG 1.020-1.022. At first I thought it may have been an excessively flocculant yeast or too low a temperature but have tried shaking, stirring and raising temperature to 20 deg C, no effect, SG stays where it is even if left in primary for 4 or 5 days after shaking her up.
Taste is pretty good, surprisingly not too sweet and hops bitterness comes through nicely, but clearly the beer has big body, dont mind it but I am actually trying to achive a dry ale style. :huh:
Been thinking through all the variables and can only think I'm preparing my wort somehow thats coming out with too many unfermentables but did not figure that a mash temp of around 66 would be so dramatic given I've read others at this temp can get down to 1.012 pretty easily. So you can see why this is giving me the irrits but at least my problem is consistent.
Have taken a read of this link but not alot of joy.
Your ideas welcome please.