Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Consistently Over Shooting FG

Reply
 
LinkBack Thread Tools
Old 06-11-2012, 06:47 PM   #1
Aubie Stout
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Birmingham, Al
Posts: 663
Liked 8 Times on 4 Posts

Default Consistently Over Shooting FG

I've run into this problem for the last several months and I never used to have it before. I am DRAMATICALLY blowing through my estimated FG numbers. This didn't used to happen. I was always within a point or two of my Beersmith FG target. The only recent two changes I have made are a new mash tun and a new thermometer. I made both of these changes with hopes that I would get back on target, but two batches later and it's still the same.

I calibrated the new thermometer in ice water and then boiling water. It was within a degree in each instance. My latest 153 degree mash yielded a 1.050 wort and a pack of Nottingham took it to 1.004! I am consistently hitting in the 1.008-1.005 range regardless of initial gravity.

__________________

"Any man who is under 30, and is not a liberal, has no heart; and any man who is over 30, and is not a conservative, has no brains."

Aubie Stout is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2012, 07:51 PM   #2
AmandaK
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: KCMO
Posts: 1,501
Liked 136 Times on 103 Posts
Likes Given: 24

Default

How well are you holding that temperature throughout the mash?

For instance, a mash held at 153* over an hour will be less fermentable then say, a mash started at 153* that cooled to 148* over the course of said hour. My mash says within 0.1* over an hour.

Also, Notty is a highly attenuative strain. Perhaps try a lower attentuating yeast strain? Have you had this result with other yeasts?

__________________
BJCP National Beer Judge
On deck: German Pilsner, CAP, Golden Strong
Fermenting: MOVING
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy Cider
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #84 Fall Cider
AmandaK is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2012, 08:09 PM   #3
maida7
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Asheville, NC
Posts: 2,816
Liked 44 Times on 38 Posts

Default

Maybe you should just mash at a higher temp to compensate.

__________________
maida7 is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2012, 09:59 PM   #4
Aubie Stout
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Birmingham, Al
Posts: 663
Liked 8 Times on 4 Posts

Default

I haven't checked final mash temps. I'm using the standard 10 gal Igloo water cooler. As for yeast, I've used both Nottingham and Safale-05. Have same issues with both. I even went so far as to check my hydrometer in water today to see if it was off.....


Would shorter mash help? I've always mashed for 60-90 mins. Perhaps a 30min mash @ 154 would help?

__________________

"Any man who is under 30, and is not a liberal, has no heart; and any man who is over 30, and is not a conservative, has no brains."

Aubie Stout is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2012, 01:14 AM   #5
biestie
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Marion, IA
Posts: 319
Liked 23 Times on 18 Posts
Likes Given: 4

Default

Just to make sure that I read your post correctly... You were having these issues before you bought the new equipment? So nothing changed prior to it starting?

Have you changed out your hydrometer? The paper inside can move.

If that's not it, I'd suspect a bug in my brewery. I know a lot of people are hesitant to jump to that conclusion, but there's not too many things that can cause this. I'd change out all of my plastic.

__________________
biestie is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2012, 01:26 AM   #6
Aubie Stout
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Birmingham, Al
Posts: 663
Liked 8 Times on 4 Posts

Default

Yes, I was having these issues before. I purposely changed out my mash tun and thermometer to see if that would help. In two brews, it hasn't. I checked my hydrometer today in water and it read 1.000. It's beyond frustrating.

__________________

"Any man who is under 30, and is not a liberal, has no heart; and any man who is over 30, and is not a conservative, has no brains."

Aubie Stout is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2012, 01:37 AM   #7
biestie
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Marion, IA
Posts: 319
Liked 23 Times on 18 Posts
Likes Given: 4

Default

Understand... I'd replace all of my cold side plastic. It's something you should do periodically anyway. Bacteria and wild yeast can drop fg past what's predicted.

__________________
biestie is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2012, 02:05 AM   #8
Jakeintoledo
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: toledo, oh
Posts: 259
Liked 22 Times on 16 Posts
Likes Given: 7

Default

nobody asked, so I will--how does the beer taste, compared with how you think it should taste?

I only ask because I postd a thread complaining about beer that was....maybe drier?....than I thought it should be. watery, dry, etc.

__________________
Jakeintoledo is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2012, 03:59 AM   #9
Aubie Stout
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Birmingham, Al
Posts: 663
Liked 8 Times on 4 Posts

Default

The beers taste great. They just have little to no body.


I got a brew coming up and a glass carbouy vacant. I'll try that and see what happens.

__________________

"Any man who is under 30, and is not a liberal, has no heart; and any man who is over 30, and is not a conservative, has no brains."

Aubie Stout is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2012, 04:26 AM   #10
tgmartin000
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Denver, CO
Posts: 976
Liked 61 Times on 49 Posts
Likes Given: 17

Default

Cutting down the length of the mash should help. 60 min is usually plenty.

__________________
tgmartin000 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Consistently high final gravity mudlark Fermentation & Yeast 28 10-22-2012 08:42 PM
Consistently low FG SONICYOUTH Fermentation & Yeast 7 04-18-2012 07:49 PM
Consistently stuck fermentations? Blone Fermentation & Yeast 13 02-23-2011 10:51 PM
Consistently low alcohol content rkzink Fermentation & Yeast 13 02-20-2011 03:07 PM
Yeast Shooting out the Airlock of my Primary chs9 Fermentation & Yeast 7 04-28-2010 05:05 PM