High FG

[vamo]

2nd time in a row this has happened. My final gravity for two non-high gravity beers is about 1.024. The last batch I racked in hopes that getting rid of the inactive yeast at the bottom as well as agitating the what was still suspended would restart things. It didn't so I gave up and bottled, the taste was ok, but I felt it was slightly sweet, it did not seem to overcarbonate in the bottles so I am a bit at a loss. I have another batch that has been fermenting for 3 weeks now and it is currently reading about 1.024, I am taking a wait and see approach, but since to weeks is typically enough I am not optimistic about it falling on its own.

Dry Safale s-04 is the yeast I used. Fermentation Temperature is about 68F.

Any suggestions? am I worrying too much about the final .014ish?

I will say that I have just moved in the past year and am therefore fermenting under slightly different conditions and cannot draw on past experience.

 

[Yooper]

S04 is usually pretty attenuative, so it can't be the yeast strain.

Have you double (or triple?) checked your hydrometer? As long as you're not using a refractometer, and the hydrometer reads 1.000 in water, then it should be correct.

If it's not a faulty reading, the first thing to consider is mash temperature. Have you had issues with the thermometer you use for mashing?

 

[vamo]

Well my hydrometer appears to read just a hair above 1.000 in water, maybe 1.001-1.002 not enough to really be concerning imo, but I am here to ask more experienced homebrewers than myself so correct me if I am wrong on that one.

The thermometer I use came with the turkey fryer that I brew in, I shoot for a pitching temp of 70F; judging from the airlock the first few days after pitching I did not kill the yeast. Also my initial was about 1.064 at 70F according to same hydrometer.

 

[Yooper]

Well my hydrometer appears to read just a hair above 1.000 in water, maybe 1.001-1.002 not enough to really be concerning imo, but I am here to ask more experienced homebrewers than myself so correct me if I am wrong on that one.

The thermometer I use came with the turkey fryer that I brew in, I shoot for a pitching temp of 70F; judging from the airlock the first few days after pitching I did not kill the yeast. Also my initial was about 1.064 at 70F according to same hydrometer.

Is this an extract batch, or an all grain batch?

 

[vamo]

Extract. Sorry should have included that in my intitial description.

 

[biochemedic]

Are you using any steeped specialty grains? I once did a braggot where I steeped a fairly large amount of crystal malt, and had the exact same problem...

 

[vamo]

Are you using any steeped specialty grains? I once did a braggot where I steeped a fairly large amount of crystal malt, and had the exact same problem...

Yes this kit is the malty brown ale from morebeer and contained 8oz caraviene, 8 oz aromatic, 8 oz carapils, 8oz crystal 60L, and 4oz chocolate.

The previous kit that gave me the same issue was the red kolsch from morebeer and contained 8 oz crystal 60L, 4oz chocolate, and 4 oz carafoam.

Both were 5 gallon kits if that makes a difference.

 

[joyceman]

Alot have people have hit the 1020 wall with extract, theres a big thread on it in the extract forum. I was having the same problem my last 5-6 batches before I switched to grain. I dont know if theres any solution other than aerate well, temp control and pitch the proper number of cells.

I think in the end it really comes down to the extract youre using.

Found a link to one of the threads where this is talked about...

https://www.homebrewtalk.com/f37/trying-figure-out-1-20-thing-370694/

 

[vamo]

Thanks for all the input guys. From reviewing that thread I believe my issue is probably insufficient aeration on my brew day. I guess I'll try to do better next time around. I don't suppose there is anything I can do about this batch is there?