catalanotte
Well-Known Member
- Joined
- Jul 30, 2014
- Messages
- 324
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I have had two batches now where I am way over my target FG. Both were mashed a bit hotter due to low FGs of a couple prior batches. These were mashed around 154. All other aspects have been about the same between the brewing process, including cooling, pitching, yeast starting, etc. I have produced two prior all-grain batches with same equipment and methods that fermented well and actually ended up a bit below desired FG.
Both batches started up within 4-8 hours, achieved good active fermentation for 3-4 days, then slowed to a crawl for a week. Both started at 1.056, one is at 1.024 the other 1.034. Separate brews, same OG is a coincidence,
Am I out of fermentable sugars due to the mashing process or have the yeast quit on me?
Was thinking about an experiment by making 2 starters, one with the high FG wort and new yeast, and another with good DME wort and the existing yeast cake. Does this sound like a good way to figure out what is going on here?
Could an increase in mash temperatures from 151 to 154 cause this large of an impact on fermentable sugars?
Both batches started up within 4-8 hours, achieved good active fermentation for 3-4 days, then slowed to a crawl for a week. Both started at 1.056, one is at 1.024 the other 1.034. Separate brews, same OG is a coincidence,
Am I out of fermentable sugars due to the mashing process or have the yeast quit on me?
Was thinking about an experiment by making 2 starters, one with the high FG wort and new yeast, and another with good DME wort and the existing yeast cake. Does this sound like a good way to figure out what is going on here?
Could an increase in mash temperatures from 151 to 154 cause this large of an impact on fermentable sugars?