Beer Forum

Hey guys. My last couple of batches have come up short of their FG. A Stout was supposed to drop to 1.012 but only made it to 1.017. I bottled it and no bottle bombs.

My current batch....

5.00 kg Pale Malt, Maris Otter
0.50 kg Crystal (Joe White) (72.0 SRM)
0.10 kg Amber Malt (22.0 SRM) Grain 1.79 %
50.00 gm Goldings, (60 min)
20.00 gm Goldings, (30 min)
20.00 gm Goldings, (1 min)
1.74 items Whirlfloc Tablet (Boil 15.0 min)
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale
25L

This one droped down from 1.040 to 1.020 after 7 days, but has not fell any further after 7 more days. It should finish at 1.012. Ive been rocking the fermenter as the yeast likes to drop out. Im sure my thermometer is OK. And its been sitting in the brew fridge.
I made a starter. I mashed at 153F. What gives?

Did you make a starter? What temp are you fermenting at?

What was your lag time?
Are all your thermometers and hydrometers calibrated?
Does your water have the trace minerals that the yeast need?
At what temperature did you pitch?
How does it taste? Sweet or not?

+1 check your thermometers, make sure you oxygenate, and did you create the appropriate sized yeast starter for your OG and volume? (Check mrmalty.com)


Mylo

+1 on the thermometer. You could be mashing at 158 and think your mashing at 153. Larger pitch rates warmer temperature or more attenuative yeast, but definetly check your mash temp thermometer.

Thanks guys. Ive checked my thermometer against another thermometer at mash temps, and it was fine. The hydrometer is calibrated. I pitched at 68F. I added yeast nutriants.

I made a .26G starter from a 1 month old vial. Than i pitched that to a .5G starter and used 2/3 of that.

The worts tasts very very nice. Maybe its a bit sweet.

I guess all i can do is buy a new thermometer. What's a good one?

Instant read meat thermometers are nice for being able to check temps quickly. How long are you mashing for? This also affects how fermentable the wort is. If you are only mashing for 30 mins let it rest for a full hour. Maybe your malt is undermodified?

Mylo wrote:... make sure you oxygenate

+1

I had chronic high gravties until I started aerating with O2. Now I do 2 minutes for an 11 gallon batch using a stone

http://www.williamsbrewing.com/WILLIAM_ ... 99C106.cfm