Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Final Gravities ending at 1.020 !!??!!??

Reply
 
LinkBack Thread Tools
Old 11-25-2009, 09:25 PM   #1
kegtoe
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
kegtoe's Avatar
Recipes 
 
Join Date: Sep 2009
Location: I Fall MN
Posts: 1,316
Liked 13 Times on 12 Posts
Likes Given: 10

Default Final Gravities ending at 1.020 !!??!!??

WHy would I have 2 consecutive batches ending at 1.020. Isn't that fairly hi? Why would they be the same?

__________________
kegtoe is offline
 
Reply With Quote Quick reply to this message
Old 11-25-2009, 09:28 PM   #2
HillbillyBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Eastern Kentucky
Posts: 37
Liked 1 Times on 1 Posts

Default

What was the recipe, what yeast did you use, what were fermentation temps, did you aerate before pitching, and did you use a starter?

__________________

1st John 3:18 "My little children, let us not love in word, neither in tongue; but in deed and in truth."

Support a fellow homebrewer:
Handcrafted Stir Plates & Yeast Banks

HillbillyBrewer is offline
 
Reply With Quote Quick reply to this message
Old 11-26-2009, 12:07 AM   #3
petep1980
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
petep1980's Avatar
Recipes 
 
Join Date: Nov 2008
Posts: 1,901
Liked 13 Times on 13 Posts
Likes Given: 1

Default

Did you do extract? Batches I do with an liquid extract percentage above 50% rarely get below 1.018 even with proper pitching rates.

__________________
petep1980 is offline
 
Reply With Quote Quick reply to this message
Old 11-26-2009, 12:15 AM   #4
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,804
Liked 2729 Times on 1637 Posts
Likes Given: 3485

Default

It's called the 1.020 curse, a lot of beers tend to peter out at 1.o2o. Sometimes all you need to do is rouse the yeast by gently swirling the fermenter once. And raising the temp a bit. Wrapping it in a blanket or a sleeping bag is usually enough.

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 11-26-2009, 02:58 AM   #5
Guinness
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Ontario
Posts: 112
Liked 1 Times on 1 Posts

Default

lots of thoughts on it here

http://www.homebrewtalk.com/f37/1-020-curse-63896/

__________________

Primary -- empty :(
Secondary -- Apple cider
In Keg -- Wheat Ale
Bottled -- Bennington Wedding Ale
On Deck -- Rogenbier

Guinness is offline
 
Reply With Quote Quick reply to this message
Old 11-26-2009, 03:59 AM   #6
kegtoe
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
kegtoe's Avatar
Recipes 
 
Join Date: Sep 2009
Location: I Fall MN
Posts: 1,316
Liked 13 Times on 12 Posts
Likes Given: 10

Default

Thanks Rev, et al. What about the (amylase???) enzyme some people are refering to??

__________________
kegtoe is offline
 
Reply With Quote Quick reply to this message
Old 11-26-2009, 01:22 PM   #7
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,804
Liked 2729 Times on 1637 Posts
Likes Given: 3485

Default

Quote:
Originally Posted by kegtoe View Post
Thanks Rev, et al. What about the (amylase???) enzyme some people are refering to??
If you use an enzyme just to try to go 5 or 10 points towards your fg, you will find out that it will China Syndrome and keep going and you will end up waaaay below your fg and with extremely dry beer. You can't really control the outcome with that stuff.

Anything from 1.020 and below is nearly finished. And as long as your fermentation is actually done at 1.020 you can bottle. And many fermerntations are done between 1.010 and 1.020, and often just warming and sworling willl get you the few points lower that you need.

I wouldn't mess with adding anything else.
__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 11-26-2009, 01:48 PM   #8
kegtoe
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
kegtoe's Avatar
Recipes 
 
Join Date: Sep 2009
Location: I Fall MN
Posts: 1,316
Liked 13 Times on 12 Posts
Likes Given: 10

Default

THanks. And to answer the questions, i have only done extracts, i have used both dry yeasts and smack packs with a starter. It seems to be more of a problem with the dry yeast i guess, looking through my notes. I do the rehydrating thing.

Our house (in Northern Minnesota) Varies from 63 during the day when we are at work to 68 at night when we get home to save energy. Are these constant temp swings bad for fermenting beer or is 5 degrees not enough to matter.

__________________
kegtoe is offline
 
Reply With Quote Quick reply to this message
Old 11-26-2009, 01:49 PM   #9
petep1980
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
petep1980's Avatar
Recipes 
 
Join Date: Nov 2008
Posts: 1,901
Liked 13 Times on 13 Posts
Likes Given: 1

Default

I wouldn't add anything and just call it a lower alcohol beer. They still taste damn good at 1.020, they're just missing some booze.

__________________
petep1980 is offline
 
Reply With Quote Quick reply to this message
Old 11-26-2009, 02:13 PM   #10
kunstler
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 181
Liked 2 Times on 1 Posts

Default

Quote:
Originally Posted by kegtoe View Post
THanks. And to answer the questions, i have only done extracts, i have used both dry yeasts and smack packs with a starter. It seems to be more of a problem with the dry yeast i guess, looking through my notes. I do the rehydrating thing.

Our house (in Northern Minnesota) Varies from 63 during the day when we are at work to 68 at night when we get home to save energy. Are these constant temp swings bad for fermenting beer or is 5 degrees not enough to matter.
thats a good range, for some yeasts the 63 might be a little low for some (varies by style) but I wouldn't say it would be too low. But then again, thats ambient temp. My current batch is sticking in a 60* room and was fermenting at 66* I say give it a swirl and see if that helps it drop out - just don't raise the ambient temp too much because then you'll be getting some differnet flavors you probably didn't expect.
__________________
kunstler 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
I need help calculating gravities! AgoristBrewer Recipes/Ingredients 1 02-24-2009 11:07 PM
Low Final Gravities Brett3rThanU All Grain & Partial Mash Brewing 6 12-15-2008 04:06 PM
gravities were way off... sirk0rebreg Beginners Beer Brewing Forum 11 04-18-2008 11:31 AM
High Final Gravities? zonabb Extract Brewing 3 02-07-2008 01:09 PM
LOW Original Gravities.... Buddhabuddha Beginners Beer Brewing Forum 30 05-25-2005 06:49 AM