Pale ale stuck at 1.024

[sherma]

Brewed the Oddsides Citra pale ale on 2-17. All grain
Mashed at 152
2-row 88%
Flaked wheat 6%
Crystal 40 4%
Crystal 60 2%
OG 1.068

Used WLP001 with proper amount of yeast cells. Ambient temp stayed between 63 and 66 during fermentation.

Gravity on 2-27 was 1.024. I roused the yeast and warmed up the fermenter to about 70%. Gravity on 3-2 was 1.024. Roused yeast again. Gravity on 3-5 was still 1.024.

I bottled 2 other WLP001 batches last weekend that attenuated 80% and 82% and they were fermenting in the same room as this citra pale ale.

Any ideas why this one won't go lower? Am I looking at bottle bombs?

 

[sherma]

Bump

 

[CityOChampBrew]

maybe your thermometer was off and your mash temp was actually higher than you though leaving you with a less fermentable wort...

I would say if it's been stable you are safe if you are worring about bottle bombs, leave it another week if you are that worried about it

 

[LabRatBrewer]

How are you measuring the FG? I only ask because there was a thread the other day titled "Don't use a refractometer to measure FG, your Ale is not stuck at 1.024"....or something very similar. Maybe coincidence or maybe one too many for me (today is my friday).

 

[atreid]

You mashed at 152F? That's quite high if you wanted a dry beer. That's going to leave a lot of unfermentable dextrins.

Also, did you check your thermometer lately? Bring some water to boil, and then let it boil for 3-4 minutes (just to make sure it's the strongest 100C you can have), and then measure temp.

Bad thermometer calibration plus too high temp mash might give a dextrinous wort... 1.024 is pretty high indeed....

 

[LabRatBrewer]

Ah, I guess I can have another. Here's the thread: https://www.homebrewtalk.com/f163/d...adings-your-beers-didnt-stall-1-024-a-393827/

 

[sherma]

Thanks for the replies.

Regarding the mash temp, I was following this recipe: https://www.homebrewtalk.com/f66/citra-pale-ale-oddsides-clone-375338/

I only use a hydrometer. Every time I use it, I check it first in room temperature water.

I check my thermometer frequently in boiling water, but not every time I use it.

Actually, now that I look at the recipe again, it lists the OG at 1.058. I hit 1.068. Would starting 10 points higher mean I would HAVE TO finish about 10 points higher?

 

[atreid]

Starting higher will leave you a LITTLE higher, but not by the same range at all... If you reach 80% attenuation, 80% of those points should be left in the final gravity... So only 2 more points... not 10.

I'm sure you tasted at least one of the 1.024 samples. Did it taste sweet? Because for me a 1.024 beer tastes freaking sweet , especially if it's not a high gravity beer.

 

[norsk]

Actually, now that I look at the recipe again, it lists the OG at 1.058. I hit 1.068. Would starting 10 points higher mean I would HAVE TO finish about 10 points higher?

Nope... not in your case anyway. Did you actually take an OG reading?

I'd probably trying adding a healthy dose of US-05 and hope for the best. Good luck...

 

[sherma]

Nope... not in your case anyway. Did you actually take an OG reading?

I'd probably trying adding a healthy dose of US-05 and hope for the best. Good luck...

Yes, I took an OG reading at pitch temp.

 

[sherma]

I'm sure you tasted at least one of the 1.024 samples.

Did it taste sweet? Because for me a 1.024 beer tastes freaking sweet , especially if it's not a high gravity beer.

Yes, I tasted both. It was a little sweet, but not undrinkable sweet.