Quantcast

Low Attenuation, What Fg To Expect?

Aussie Home Brewer

Help Support Aussie Home Brewer:

Acasta

Bro Member
Joined
16/5/10
Messages
1,368
Reaction score
14
I'm pretty sure I've done everything to leave me with a low attenuation but this beer's FG is just too high.

80% GP
20% Crystal

Single Infusion mash @ ~69C

S-04 Yeast

Fermenting at 18C

OG - 1.050
SG @ 3Days - 1.024
SG @ 6Days - 1.024

I know it may take a few days and knock off a point or two, but primary fermentation is pretty much complete. I've set the temp up to 20 and will rouse the yeast for and see what happens over the next few days/week.

Anyone have a rough estimate at where the FG on this should land? I was expecting around 1.015-18
 

razz

Pro
Pro
Joined
30/10/05
Messages
3,286
Reaction score
317
How spot on was your infusion temp Acasta? And for how long? I calculate 14-15 for FG @ 71% AA.
 

jbowers

Well-Known Member
Joined
29/11/09
Messages
765
Reaction score
1
Good god... 20% Crystal!?!
 

Acasta

Bro Member
Joined
16/5/10
Messages
1,368
Reaction score
14

jbowers

Well-Known Member
Joined
29/11/09
Messages
765
Reaction score
1
I can't be 100% sure, but I can say I measured mash temp around 69 (could have been a touch higher) using a stick thermometer. It would have lost a degree or two during the mash which was 60 min.


Yes.
http://www.aussiehomebrewer.com/forum/inde...showtopic=26281
Wow, surprising! I would have assumed that much crystal would lead to pretty low attenuation. Sure showed me!

Edit for clarity: I am not being sarcastic - looking through that thread, people seem to get fine attenuation using very large portions of special malts, including crystal.
 

Nick JD

Blah Blah Blah
Joined
4/11/08
Messages
7,322
Reaction score
453
SO4 loves to slow right down at 1.020 or thereabouts.
 

Nick JD

Blah Blah Blah
Joined
4/11/08
Messages
7,322
Reaction score
453
Any tips on getting it going again?
Patience, warmth, agitation. The usual suspects.

I kegged one once at the 1.020 stall and after a few weeks it was nicely carbed up!
 

mmmyummybeer

Well-Known Member
Joined
5/4/10
Messages
475
Reaction score
121
Seems to be a common thing with that yeast. At 18 it seems to floculate out and stall. I have been giving this yeast a go lately and finding it a pain. I have a batch at moment that was fermented at 18 degrees and stalled, I got it down to 1015 but thinking of ditching it as it has too much diacetyl, still on the yeast but don't think it will reduce now. will put it too experience with this yeast and next time pitch more, pitch healthier and increase temps of 18 during ferment and especially at end. As stated earlier to get it going increase temp and agitate to get yeast back up and in the beer.
 

Latest posts

Top