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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Breaking the 1.018 barrier
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Old 12-19-2013, 07:25 PM   #11
ilikeguns
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I say screw it, if it tastes good at 1.018 then who cares about chasing a number
i like good beer.. i love great beer. Just trying to improve!

I want to avoid adding sugar just yet, but this weekend is going to be an exercise in attenuation. Big active starter, low mash temps and 90 seconds of 02. I will report back with my results...

Edited to add.. i'm not opposed to the sugar, just trying to figure out the process first.
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Old 12-19-2013, 07:27 PM   #12
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Quote:
Originally Posted by ilikeguns View Post

i like good beer.. i love great beer. Just trying to improve!

I want to avoid adding sugar just yet, but this weekend is going to be an exercise in attenuation. Big active starter, low mash temps and 90 seconds of 02. I will report back with my results...
Why do you want to avoid using sugar?
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Old 12-19-2013, 07:38 PM   #13
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Do you add yeast nutrient? I add 1/4 tsp to all of my standard gravity brews, 1/2 tsp to mod to high gravity brews, and 3/4 tsp to the two extreme gravity brews (RIS and Barleywine 1.102-1.114). $2 and it should last at least a year. If anything my beers finish a tad on the low side. No fancy aeration for me either, just pitch nice sized starters/washed yeast with a shaken bucket.

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Old 12-19-2013, 07:40 PM   #14
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I don't think you chasing an SG is going to really improve the beer but to each their own.

If you really want to hit your desired fg you might want to do a forced ferment test to see if it's your wort production or a ferm issue. Just pull off some innoculated wort and let it sit at like 80F until its finished fermenting and check the SG.

If you still can't get down to your target, and your at the high end of the attenuation for the yeast, your recipe has some problems.

If the force test does get down then it could be a ferm problem. Just make sure you're fermenting at a stable temp for the first few days then ramp a couple of degrees at the end. You could also try rousing near the end.

Again, if your getting consistent, tasty beer then I think your good but best of luck!

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Old 12-19-2013, 08:09 PM   #15
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I now think you should make an easy moderate beer, instead of going for the big beers, crack an ordinary 4-5% beer first to bottom out your process.

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Old 12-29-2013, 03:00 PM   #16
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well, success! My IIPA finished up at 1.016. My primary hydrometer reads .003 high so i needed to adjust for that but it seems like bumping the temp up right when the fermentation slowed down seemed to bring it down a little further (like aeration station recommended). I may have been waiting a little too long to bump up the temp.

Batch 2 is fermenting away and sitting at 69 degrees after spending most of the time at 65 (i'm using 002 on this one).

I think my problem was/is a lack of consistency in my process and when I would correct one issue, i would slack on another area. Thanks everyone for the help

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Old 12-30-2013, 11:38 PM   #17
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Doing a step mash with a rest at 145 for 30min then 155 for 30 min has worked very well for me to get a higher attenuation. I learned this missing my rest temp and taking a bit to yet water boiled to raise it, had an ESB finish at 1.006.

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Old 12-30-2013, 11:55 PM   #18
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Quote:
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Doing a step mash with a rest at 145 for 30min then 155 for 30 min has worked very well for me to get a higher attenuation. I learned this missing my rest temp and taking a bit to yet water boiled to raise it, had an ESB finish at 1.006.
interesting... never though about doing a step mash.. might be worth a shot, I just need to recalculate all my volumes in beersmith.

I opened up my latest brew (yet another IIPA.. although this one was unintentional) to dry hop and took a sample. 1.018.. This one was using 002 and mashed at 145 for 60 minutes.

Could water acidity be a factor? My wort generally is below 4.7 for first runnings (according to my cooled sample tested with strips).

On a side note.. all of my hydrometers are .002-.005 off.. I can compensate, but it drives me nuts.
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