Tips on hitting FG

[Hoont]

My beers are finishing out much lower than the estimated FG ( using beersmith). For example, the last beer I brewed was a Ordinary bitter with an estimated OG of 1.038 and a FG of 1.013. On brew day I hit 1.040 OG and on day 4 of fermentation (which appeared to be complete) I measured an FG of 1.009. I used a packet of fresh Wyeast London ESB Ale yeast with this beer (no starter) and fermented at 67, rising the temperature a degree on day 2 and another on day 4.

The majority of the beers I brew finish out between 1.008 and 1.004 (regardless of what beersmith estimates ) And typically use the typical Wyeast American Ale yeast fermenting at 67/68. I have checked with both a hydrometer and a refractometer so I am relatively confident I am getting good numbers.

Any tips on what I may be doing wrong or tips on how to hit the FG?

Thanks in advance!

[Mills]

The first thing I would ask is how are the beers? Don't get too caught up in the numbers game if you are enjoying the beers you are producing. If your beers are thin or watery, then we can start discussing ingredients and the like. Otherwise, enjoy the fact that you seem to be making dry drinkable beers.

Mills

[spiderwrangler]

Couple questions:

Are you extract or all grain?
Have you calibrated your thermometers recently?
Have you checked your hydrometer calibration recently?
Do you detect any off flavors in your beers?

[alan_marks]

Just curious, are your numbers adjusted for the temperature that you take of the sample? Most hydrometers are calibrated at either 60F or 68F.

[spiderwrangler]

Just curious, are your numbers adjusted for the temperature that you take of the sample? Most hydrometers are calibrated at either 60F or 68F.

That might be part of it, but would only add a point or two...

[Hoont]

Couple questions:

Are you extract or all grain?
Have you calibrated your thermometers recently?
Have you checked your hydrometer calibration recently?
Do you detect any off flavors in your beers?

I brew all grain with a 10 gallon cooler for the mash.
I have never calibrated my thermometers.
I have not calibrated the hydometer either though the refractometer and hydrometer match 90% of the time.
I don't detect any off flavors in the majority beers. When I find an old one in the fridge (+6 months) then I occasionally find some contamination.

I guess this means I better calibrate the thermometers and hydrometer .

[Hoont]

The first thing I would ask is how are the beers? Don't get too caught up in the numbers game if you are enjoying the beers you are producing. If your beers are thin or watery, then we can start discussing ingredients and the like. Otherwise, enjoy the fact that you seem to be making dry drinkable beers.

Mills

The beers typically taste good, not great. Where I run into trouble is the session beers. The session beers often turn out thin/watery. I have started using flaked wheat, malodextrin, I almost always use carapils and try to mash at 156-158 (though maintaining that temperature is nearly impossible in a 10 gallon cooler). But I still miss the estimated FG.

[Hoont]

Just curious, are your numbers adjusted for the temperature that you take of the sample? Most hydrometers are calibrated at either 60F or 68F.

Yes, I take the temperature of the sample and plug the temperature and the reading into beersmith's hydrometer tool.