bradford0113
Well-Known Member
I brewed Yooper's Dead Guy Ale clone two weeks ago. The recipe can be found here: https://www.homebrewtalk.com/f66/dead-guy-clone-extract-ag-see-note-25902/
I brewed the all grain version as a full volume BIAB. Mashed at 158F for approx 75 minutes. My expected gravities were 1.066 OG and 1.017 FG. I missed the OG a little bit as I only had 1.060 going into the fermenter where I pitched a nice slurry of bottle harvested Pacman yeast which I cultured from 3 bottles, stepped up 3 times, and then made a 1.5L starter from that just before brew day. Fermentation temp was approximately 60F.
This brew has now been sitting at gravity of 1.020 for about a week and it's not dropping any further. Even though I was expecting a FG of 1.017, I figured it would actually be a lot lower than that because of the fact that I missed my target gravity.
I'm a little concerned because I was expecting the gravity drop to be 1.066 to 1.017 (6.6% ABV) but right now I am only getting a drop of 1.060 to 1.020 (5.2% ABV).
I know there could be a lot of factors contributing to this situation such as mashing too high (more unfermentables), the viability of the bottle harvested yeast, and the fermentation temp.
Anyone have any thoughts on this? My biggest concern is bottling this as-is and ending up with bottle bombs!
I brewed the all grain version as a full volume BIAB. Mashed at 158F for approx 75 minutes. My expected gravities were 1.066 OG and 1.017 FG. I missed the OG a little bit as I only had 1.060 going into the fermenter where I pitched a nice slurry of bottle harvested Pacman yeast which I cultured from 3 bottles, stepped up 3 times, and then made a 1.5L starter from that just before brew day. Fermentation temp was approximately 60F.
This brew has now been sitting at gravity of 1.020 for about a week and it's not dropping any further. Even though I was expecting a FG of 1.017, I figured it would actually be a lot lower than that because of the fact that I missed my target gravity.
I'm a little concerned because I was expecting the gravity drop to be 1.066 to 1.017 (6.6% ABV) but right now I am only getting a drop of 1.060 to 1.020 (5.2% ABV).
I know there could be a lot of factors contributing to this situation such as mashing too high (more unfermentables), the viability of the bottle harvested yeast, and the fermentation temp.
Anyone have any thoughts on this? My biggest concern is bottling this as-is and ending up with bottle bombs!