High Final Gravity - Sweet Taste

[polski]

So i did some searching around here in the forum and while the question seems to come up from time to time, i haven't really found a clear answer to my question...

I've had a few batches in a row where i've hit mit O.G. dead on, but the final gravity finished too high. While initially i didn't really mind, now thanks to the show, my Papazian book, and this forum i've started trying to perfect what i'm doing. the biggest issue seems to be that the beers finish a bit on the sweet side. I'm assuming this has to do with the unfermented malt sugars that are keeping my F.G. high, but i'm not sure and i really don't know how to fix it.

while i'm sure you are going to want to know the recipe etc, i'm looking for a more general "this is what your missing, here is what you should watch for" kinda answer. Here are some details though about what i've got going on...
-extra batches (3 gal. boil)
-yeast starter
-the batches i've described are all styles (honey weiss, Kolsch, america ale)
-basement temps from low to mid 60's depending (kolsch was 60, the others around 65)
-avg 10 day in primary, 7-15 in secondary

Please help, just trying to get my learn on.

[Kaiser]

Polski,

Can you post some sample recipes? I know you said that you are looking for a general answer, but the more detail you can give for at least one beer, the better.

What I'm looking for is the type of extract you used and how much extract you got from the grains. E.g. Laaglander extract is known to have a poor attenuation. If you used that as your main extract, you beer is expected to finish on the sweet and high FG side. If the amount of extract from the grains is significant, the mash schedule starts to matter.

Other useful parameters would be SG and FG of the beers you think have a problem.

You mentioned that you ferment your ales in the low to mid 60s and use a starter. This should have been sufficient for ales. How did you aerate your wort?

Kai

[Speyedr]

I'm gonna say that your fermentation temps MAY have something to do with it depending on the yeast you are using. If you're using Wyeast 1056 then Kai is correct that the temp is just fine in the low to mid 60's, but WLP001 (Cal Ale) has a minimum temp of 68f, so if your high temp is mid 60's the yeast could quit on you early.

You may have other issues and Kai's questions are all very valid, but I would not discount the fermentation temps unless/until you are sure you are in the particular strain's working temp range.

Rob

[polski]

Here is the Kolsch that i think came from the BA and an american ale. And i typically use Laaglander so that wouldn't help:

Kolsch: O.G. 1.047 F.G. 1.015 (target f.g. 1.006)
7lbs of Pale LME
1.75 oz Halletauer
1.25 Saaz
Kolsch yeast

Am. Ale: O.G. 1.050 F.G. 1.030 (don't have the target in front of me)
5lbs of DME
3lbs of steeping grains
.67oz Willamette
.34oz Fuggle
.50oz Fuggle
American Ale yeast

[bub]

how are you testing your FG?? Hydro or Refract
The kolsch I would figure would get to around 10... 06 seems kinda low for a lot of yeasties, especially with LME which tends to be less fermentable than all grain or dme (my half assed oppinion)
so that one is not far off... the other one Way off you were probably drunk and added bread yeast or something
BUB

[Lars]

Ok, there is one obvious answer... some brands of extract are more fermentable than others. Did you use the same brand of extract for each batch? Also, old extract may not ferment down as low as fresh extract. Maybe someone else can chime in on the extract fermentability issue...

[Kaiser]

And i typically use Laaglander so that wouldn't help:

There is your curlprit . I haven't bewed with this extract myself, but is known to be high in unfermentable sugars and dextrines. Most receipes that I have seen use it in a mix with other DME/LME to achieve a higer FG. But none that I saw used only Laaglander.

Try another extract.

If you yeally want to get good with extract brewing, get a few different brands and make a ferment test with them (pretty much a 10-12*P 1-2 qt batch of only water and the extract to determine the attenuation of this extract for your particular yeast). If you know the attenuation you can get any attenuation (OG-FG relation) in between by mixing the extracts. I thought of doing this but started AG earlier than I though I would

Kai

[polski]

well now i know why it helps to see the recipe

Laaglander is the only DME that i've ever used. i guess we'll just have to change that. i'll also have to give the am. ale another go with different fermentables and maybe a higher temp. if that doesn't work i'm making wine.

oh and i test with a hydro and am by no means an expert on that process either.