Pandreas
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I often read about K&K brewers obtaining FG readings of 1.010 or less when fermentation has finished.
This makes me a little *jealous* as I have not yet been able to achieve a figure like this. In 4 brews I have had FG readings of 1.020, 1.019, 1.014 and 1.016 respectively.
In the first 2 brews, I used a poor quality yeast which most certainly was the problem.
My first ever brew had a FG of 1.020 andI used 1kg of glucose and 500g of corn syrup in it. The inability of the yeast to ferment these basic sugars properly has led to a sweet, disgusting liquid worthy only of the sewer. No point seeing if aging can correct this disaster..... Still have the stuff bottled though.
My 2nd brew contained only malt extract so ended up drinkable, but far too malty due to incomplete fermentation. The kit yeast couldn't handle 2.7kg of malt extract! OG was 1.051, FG 1.019.
In my third brew however I used 2 packets of Muntons Premium Gold to ferment a 1.5 kg tin of Black Rock Whispering Wheta and 1kg of Dried Wheat Extract. Beer was originally supposed to be an attempt at a Hoegaarden. Turned out OK except for the fact I used sweet orange peel instead of bitter. Still, the FG of 1.014 from an OG of 1.045 seemed a bit high. Was in fermenter 3 weeks at 18-20 degrees consistantly.
Fourth brew used a 1.5 litre starter of Coopers Pale Ale yeast to ferment 3kg of LDME - OG 1.044. After a few hours established a beautiful, thick and creamy krausen in the fermenter. After 1 week the gravity is 1.016. I'm disappointed as this yeast was meant to give a really LOW FG. I swirled the fermenter a little this morning hoping to rouse the yeast into action again, doubt any further significant drops in SG.
My fermenter sits on the kitchen bench and receives indirect sunlight all day.. could this be a problem?
In my latest brew the fermentables were caramelised, does this affect fermentability?
May the quality or feshness of Malt extracts affect fermentability?
What other variables affect fermentability?
I know that FG is not the goal of the home brewer and a higher FG means the finished product will have more 'mouth feel'.... Should I be at all concerned with FG?? Just once I'd like to make it to 1.010!
Any thoughts?
This makes me a little *jealous* as I have not yet been able to achieve a figure like this. In 4 brews I have had FG readings of 1.020, 1.019, 1.014 and 1.016 respectively.
In the first 2 brews, I used a poor quality yeast which most certainly was the problem.
My first ever brew had a FG of 1.020 andI used 1kg of glucose and 500g of corn syrup in it. The inability of the yeast to ferment these basic sugars properly has led to a sweet, disgusting liquid worthy only of the sewer. No point seeing if aging can correct this disaster..... Still have the stuff bottled though.
My 2nd brew contained only malt extract so ended up drinkable, but far too malty due to incomplete fermentation. The kit yeast couldn't handle 2.7kg of malt extract! OG was 1.051, FG 1.019.
In my third brew however I used 2 packets of Muntons Premium Gold to ferment a 1.5 kg tin of Black Rock Whispering Wheta and 1kg of Dried Wheat Extract. Beer was originally supposed to be an attempt at a Hoegaarden. Turned out OK except for the fact I used sweet orange peel instead of bitter. Still, the FG of 1.014 from an OG of 1.045 seemed a bit high. Was in fermenter 3 weeks at 18-20 degrees consistantly.
Fourth brew used a 1.5 litre starter of Coopers Pale Ale yeast to ferment 3kg of LDME - OG 1.044. After a few hours established a beautiful, thick and creamy krausen in the fermenter. After 1 week the gravity is 1.016. I'm disappointed as this yeast was meant to give a really LOW FG. I swirled the fermenter a little this morning hoping to rouse the yeast into action again, doubt any further significant drops in SG.
My fermenter sits on the kitchen bench and receives indirect sunlight all day.. could this be a problem?
In my latest brew the fermentables were caramelised, does this affect fermentability?
May the quality or feshness of Malt extracts affect fermentability?
What other variables affect fermentability?
I know that FG is not the goal of the home brewer and a higher FG means the finished product will have more 'mouth feel'.... Should I be at all concerned with FG?? Just once I'd like to make it to 1.010!
Any thoughts?
