hi,
i'm quite new here, and at this hobby in particular. i really love it though i'm having a little trouble reaching the desired fg. in my last 2 batch (out of 5, 1 went sour) on which i kept tracking more closely, i had that problem i mentioned above. my last batch :
0.25 kg Caramel/Crystal Malt - 80L
0.09 kg Special B Malt
3.00 kg Pale Liquid Extract [Boil for 60 min]
30.00 g Hallertauer Mittelfrueh [4.00 %] - Boil Hop
16.00 g Coriander Seed (Boil 7.0 mins) Spice
30.00 g Fuggles [4.50 %] - Aroma Steep 2.0 min Hop
1.0 pkg Windsor Yeast (Lallemand #-) [23.66 ml] Yeast 7 -
is currently fermenting for a week, and still hasn't reach the desired fg of 1.011, but only 1.018.
my og (corrected) was 1.043, recipe og was 1.045
i added yeast at 33c temp, but during all fermentation process temp was 18-19c. the airlock keep on bubbling once every 1-2 minutes maybe little less.
has anyone got an idea how do i keep on from here? is there something that can be done to make things better?
i would also mention i'm using a plastic bucket, and all measurements were taken using its tap, means foggy cloudy beer.
and one more question, what do you refer as your gravity measure, the one you take from the wort or do you make a correction according to the temp, using one of those calculators?
please your opinion, all comments will be welcome.
thanks,
i'm quite new here, and at this hobby in particular. i really love it though i'm having a little trouble reaching the desired fg. in my last 2 batch (out of 5, 1 went sour) on which i kept tracking more closely, i had that problem i mentioned above. my last batch :
0.25 kg Caramel/Crystal Malt - 80L
0.09 kg Special B Malt
3.00 kg Pale Liquid Extract [Boil for 60 min]
30.00 g Hallertauer Mittelfrueh [4.00 %] - Boil Hop
16.00 g Coriander Seed (Boil 7.0 mins) Spice
30.00 g Fuggles [4.50 %] - Aroma Steep 2.0 min Hop
1.0 pkg Windsor Yeast (Lallemand #-) [23.66 ml] Yeast 7 -
is currently fermenting for a week, and still hasn't reach the desired fg of 1.011, but only 1.018.
my og (corrected) was 1.043, recipe og was 1.045
i added yeast at 33c temp, but during all fermentation process temp was 18-19c. the airlock keep on bubbling once every 1-2 minutes maybe little less.
has anyone got an idea how do i keep on from here? is there something that can be done to make things better?
i would also mention i'm using a plastic bucket, and all measurements were taken using its tap, means foggy cloudy beer.
and one more question, what do you refer as your gravity measure, the one you take from the wort or do you make a correction according to the temp, using one of those calculators?
please your opinion, all comments will be welcome.
thanks,