conspiccus
Active Member
- Joined
- Jul 25, 2020
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Hello all,
I have a rye IPA in primary and was hoping to transfer to secondary tomorrow, but the SG is still way too high (1.034). OG was 1.058 almost 3 weeks ago.
For an 11L (2.4 gal) batch I mashed 3.6kg (7.9 lbs) Golden Promise pale malt at 68 degrees celsius with mashout to 75 degrees without sparge. I cold steeped 310g (0.68 lbs) roasted rye in 1.2L (0.32 gal) of water overnight and added that to the boil with 15 minutes left. I left the wort in the brew kettle until it was cool enough to pitch. I used 15g (0.5oz) safale US-05. OG was 1.058. After 11 days the SG was 1.034 and after 20 days it is still 1.034. I ferment in large plastic buckets in my living room so there is no temperature control but the weather has been between 20-30 degrees celsius the past few weeks (last few days were the hottest, so I think this mimicked warming the fermentation vessel).
Any idea where I went wrong or how I can fix this? I am hoping to get down to 1.009. This also happened to another brew I had that started at 1.055 and got stuck at 1.020, which I went ahead and bottled anyway (it was stuck here for a few weeks even after pitching more yeast). I build the recipes myself using brewfather, so it may be a recipe issue, but any advice would be great!
I have a rye IPA in primary and was hoping to transfer to secondary tomorrow, but the SG is still way too high (1.034). OG was 1.058 almost 3 weeks ago.
For an 11L (2.4 gal) batch I mashed 3.6kg (7.9 lbs) Golden Promise pale malt at 68 degrees celsius with mashout to 75 degrees without sparge. I cold steeped 310g (0.68 lbs) roasted rye in 1.2L (0.32 gal) of water overnight and added that to the boil with 15 minutes left. I left the wort in the brew kettle until it was cool enough to pitch. I used 15g (0.5oz) safale US-05. OG was 1.058. After 11 days the SG was 1.034 and after 20 days it is still 1.034. I ferment in large plastic buckets in my living room so there is no temperature control but the weather has been between 20-30 degrees celsius the past few weeks (last few days were the hottest, so I think this mimicked warming the fermentation vessel).
Any idea where I went wrong or how I can fix this? I am hoping to get down to 1.009. This also happened to another brew I had that started at 1.055 and got stuck at 1.020, which I went ahead and bottled anyway (it was stuck here for a few weeks even after pitching more yeast). I build the recipes myself using brewfather, so it may be a recipe issue, but any advice would be great!