Why Is My Terminal Gravity So High

[mje1980]

I may well get flamed but seriously, a 2 degree difference in mash temp is not going to stall a beer that high.




Even if you mash high, as long as you don't have too much crystal ( 10% or more ), you should be getting close to 1.010 FG with beers around the 1.050 SG with US05.

 

[Lord Raja Goomba I]

When I do a <4% ABV mild I start off with a fairly hefty grain bill as if I'm doing an English Special Bitter strength of beer, but I deliberately mash at 70 and end up with a less fermentable wort but packed with flavours. I generally get a FG of up to 1022 using Ringwood or 1469. Last time I didn't hit the 70 and ended up mashing at around 69. It was amazing what effect from just that 1 , I got a FG of around 1018 - still well in the BJCP ballpark.

If you mashed at around 67 and your measurement was out even by a degree it could certainly account for a high FG. I'd have been looking at 65 for your recipe.

+1 - my mid is high mash, high FG. It changes people's perception of low abv beer.

Same goes with Duff Street Darkie. 4% FG 1.022 and tasty as hell.

Goomba

 

[mje1980]

I need to try this high mash stuff. Doing my head in!!! Even if trying i have trouble getting beers to finish above 1.012 ( 1.050 beers and under )

 

[felten]

I had never thought of that, but it makes perfect sense. How do you knock the CO2 out to prevent it from suspending the hydrometer? Is tapping the measuring tube on the bench sufficient?

Spin the hydrometer in the tube, or put your hand over the tube with hydrometer removed and shake it (could be messy), or pour it between 2 containers a few times.