rjthomas21
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- Aug 23, 2012
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I bottled two beers in the last two days and I noticed that both of my beers were significantly higher in FG that I had expected. The Pale Ale was 1.021 (expected FG around 1.013) and a Stout that was close to 1.030 (supposed to be around 1.016). I brewed both of these beers on the same day and the fact that they both were high in their FG makes me wonder if I have a flaw in my process somewhere (rather than a stalled fermentation). Does anybody have any input or thought on where I might have a problem? I have some thoughts in my head as to what could be the issue but if anybody has anything else I should check please let me know your thoughts.
Possible Issues
Below are the too recipes and details about the brew (note both are BIAB).
Orange Pale Ale
9 lbs Maris Otter
1 lbs Vienna Malt
1 lbs Crystal Malt 10°L
1 oz Cascade (5.5%) - added first wort, boiled 60 min
1 oz Cascade (5.5%) - added during boil, boiled 10 min
1 oz Cascade (5.5%) - added during boil, boiled 5 min
1 oz Cascade (5.5%) - added during boil, boiled 1 min
2 ea Fermentis S-04 Safale S-04
2.0 oz Cascade (5.5%) - added dry to secondary fermenter
2.0 oz Orange zest - added during boil, boiled 10.0 min
1 oz Coriander crushed - added during boil, boiled 10 min
Yeast: Rehydrated Safale-04 (1 Pack)
Mashed at 156/155 for 60 minutes.
In Primary for 11 days @ around 65 degrees
Cold crashed for 5 days @ 40 degrees (added gelatin)
Mint Chocolate Stout
8 lbs. Pale 2-Row (UK)
1 lb. Flaked Barley
0.5 lb. Carafa III
0.5 lb. Crystal 40
0.5 lb. Chocolate Malt
1.75 oz. East Kent Goldings (4.5% AA) 60 min.
4-5 oz. unsweetened cocoa powder (last 5 of the boil)
10 peppermint tea bags (last 10 of the boil)
Yeast: 1L starter of WLP004, crashed and decanted.
Mashed at 156 for 60 minutes
In primary for 17 days
Any thoughts would be greatly appreciated!!!
Possible Issues
- Mash temperature too high (going to calibrate my thermometer tonight and use a second during future brews)
- Hydrometer readings incorrect (used a second hydrometer and confirmed the FG readings and they both read 1.001 in my tap water)
- Bottled too soon (I only took a hydrometer reading after I bottled as I had assumed 16/17 days in the fermenter was sufficient. For future purposes, will take multiple FG readings before bottling).
Below are the too recipes and details about the brew (note both are BIAB).
Orange Pale Ale
9 lbs Maris Otter
1 lbs Vienna Malt
1 lbs Crystal Malt 10°L
1 oz Cascade (5.5%) - added first wort, boiled 60 min
1 oz Cascade (5.5%) - added during boil, boiled 10 min
1 oz Cascade (5.5%) - added during boil, boiled 5 min
1 oz Cascade (5.5%) - added during boil, boiled 1 min
2 ea Fermentis S-04 Safale S-04
2.0 oz Cascade (5.5%) - added dry to secondary fermenter
2.0 oz Orange zest - added during boil, boiled 10.0 min
1 oz Coriander crushed - added during boil, boiled 10 min
Yeast: Rehydrated Safale-04 (1 Pack)
Mashed at 156/155 for 60 minutes.
In Primary for 11 days @ around 65 degrees
Cold crashed for 5 days @ 40 degrees (added gelatin)
Mint Chocolate Stout
8 lbs. Pale 2-Row (UK)
1 lb. Flaked Barley
0.5 lb. Carafa III
0.5 lb. Crystal 40
0.5 lb. Chocolate Malt
1.75 oz. East Kent Goldings (4.5% AA) 60 min.
4-5 oz. unsweetened cocoa powder (last 5 of the boil)
10 peppermint tea bags (last 10 of the boil)
Yeast: 1L starter of WLP004, crashed and decanted.
Mashed at 156 for 60 minutes
In primary for 17 days
Any thoughts would be greatly appreciated!!!