Hi everyone. I just wanted to pick the brains of this community to see if I can figure why I can’t seem to get any of my beers to go below 1.020 FG. This has been an ongoing issue for months now. Many different styles. I hit my OG without issue. But fermentation always stops at 1.020. Some details:
- I do brew in a bag
- Recipe volume is 5.5 gallons
- Most recipes I make are between 1.040 and 1.060 OG and I am always within a couple points if this
- I mash my recipes at 154F for 60 mins
- I’ve fermented cold (60F) and warm (75F) to see if it would make a difference. Still stops at 1.020
- I’ve tried dry and liquid yeast, doesn’t make a difference. Still stops at 1.020
- I do not do a yeast starter
- I do not quickly cool my wort after boiling. I leave it to cool overnight then pitch my yeast.
The beers still turn out to be beers, but it’s bizarre to me that I have had 10+ recipes in a row all stall at exactly 1.020. Anyone have any thoughts on why this might be consistently happening? Thank you!
- I do brew in a bag
- Recipe volume is 5.5 gallons
- Most recipes I make are between 1.040 and 1.060 OG and I am always within a couple points if this
- I mash my recipes at 154F for 60 mins
- I’ve fermented cold (60F) and warm (75F) to see if it would make a difference. Still stops at 1.020
- I’ve tried dry and liquid yeast, doesn’t make a difference. Still stops at 1.020
- I do not do a yeast starter
- I do not quickly cool my wort after boiling. I leave it to cool overnight then pitch my yeast.
The beers still turn out to be beers, but it’s bizarre to me that I have had 10+ recipes in a row all stall at exactly 1.020. Anyone have any thoughts on why this might be consistently happening? Thank you!