Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > I have the 1.02 curse...
Reply
 
LinkBack Thread Tools
Old 01-24-2011, 01:30 AM   #1
tlarham
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Central New York
Posts: 53
Liked 1 Times on 1 Posts

Default I have the 1.02 curse...

My past two beers have not finished lower than 1.02...they never taste sweet, but that damned hydrometer won't sink past the 1.02 line. My latest stout was just racked to secondary after a week -- 1.02!

My past two beers:

Specs Below:

American Amber

Code:
Amount        Item                                      Type         % or IBU      
7.50 lb       Pale Malt (2 Row) US (2.0 SRM)            Grain        66.08 %       
1.50 lb       Munich Malt - 20L (20.0 SRM)              Grain        13.22 %       
1.00 lb       Caramel/Crystal Malt - 40L (40.0 SRM)     Grain        8.81 %        
0.75 lb       Victory Malt (25.0 SRM)                   Grain        6.61 %        
0.50 lb       Cara-Pils/Dextrine (2.0 SRM)              Grain        4.41 %        
0.10 lb       Black (Patent) Malt (500.0 SRM)           Grain        0.88 %        
1.75 oz       Cascade [4.17 %]  (60 min)                Hops         23.3 IBU      
1.50 oz       Cascade [4.17 %]  (30 min)                Hops         15.4 IBU      
1.00 oz       Cascade [4.17 %]  (1 min)                 Hops         0.6 IBU       
1 Pkgs        American Ale II (Wyeast Labs #1272)
O.G. 1.055
F.G. 1.020


Dry Stout
Code:
Amount        Item                                      Type         % or IBU      
7.50 lb       Pale Malt (2 Row) US (2.0 SRM)            Grain        66.08 %       
1.50 lb       Munich Malt - 20L (20.0 SRM)              Grain        13.22 %       
1.00 lb       Caramel/Crystal Malt - 40L (40.0 SRM)     Grain        8.81 %        
0.75 lb       Victory Malt (25.0 SRM)                   Grain        6.61 %        
0.50 lb       Cara-Pils/Dextrine (2.0 SRM)              Grain        4.41 %        
0.10 lb       Black (Patent) Malt (500.0 SRM)           Grain        0.88 %        
1.75 oz       Cascade [4.17 %]  (60 min)                Hops         23.3 IBU      
1.50 oz       Cascade [4.17 %]  (30 min)                Hops         15.4 IBU      
1.00 oz       Cascade [4.17 %]  (1 min)                 Hops         0.6 IBU       
1 Pkgs        American Ale II (Wyeast Labs #1272)
O.G. 1.051
F.G. Just racked to secondary...1.02. I pitched a fresh pack of Notty to see if I couldn't get a few more points off.

Both beers were mashed at about 152-153...fermented at 68. I used a starter with the American Ale II, and rehydrated according to spec for the Notty.

Why oh why?

-- T.
__________________
tlarham is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2011, 01:32 AM   #2
Schnitzengiggle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Tucson, AZ
Posts: 2,664
Liked 29 Times on 22 Posts
Likes Given: 16

Default

First things first, calibrate your themometer, and I see no real reason for the carapils in your brews.

__________________
follow me @ Broken Glass Brewery

Okham's Razor - simplest explanation is usually the correct one.

My DIY Kegerator - My DIY Fermentation Chamber - My DIY Portable Pump Box
Schnitzengiggle is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2011, 01:57 AM   #3
azscoob
Here's the Beers!
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
azscoob's Avatar
Recipes 
 
Join Date: Jun 2009
Location: Lake in the Hills, IL
Posts: 7,171
Liked 140 Times on 121 Posts
Likes Given: 128

Default

I have to agree with the Schnitz, calibrate your thermometer in boiling water, sounds like it is reading low, so you are mashing higher than you think.

Second, your two recipes look suspiciously similar, a posting error perhaps?

Third, I would back off on the unfermentables, carapils isn't very fermentable, and a pound of c-40 will lend to a higher FG as well.

__________________

Shirts n Steins: Grain Reaper Brewing

azscoob is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2011, 02:22 AM   #4
tlarham
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Central New York
Posts: 53
Liked 1 Times on 1 Posts

Default

My mistake on the second beer:

Stout

Code:
Amount        Item                                      Type         % or IBU      
5.50 lb       Pale Malt, Maris Otter (3.0 SRM)          Grain        61.11 %       
1.50 lb       Barley, Flaked (1.7 SRM)                  Grain        16.67 %       
1.00 lb       Roasted Barley (300.0 SRM)                Grain        11.11 %       
0.50 lb       Caramel/Crystal Malt -120L (120.0 SRM)    Grain        5.56 %        
0.50 lb       Chocolate Malt (450.0 SRM)                Grain        5.56 %        
2.60 oz       Fuggles [5.10 %]  (60 min)                Hops         44.5 IBU      
1 Pkgs        Nottingham (Danstar #-)                   Yeast-Ale
__________________
tlarham is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2011, 02:43 AM   #5
El_Exorcisto
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Herkimer, NY
Posts: 417
Liked 6 Times on 6 Posts

Default

Ummm... Don't secondary?

__________________
El_Exorcisto is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2011, 05:51 AM   #6
Kunkemonster
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: South Korea
Posts: 46
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by el_exorcisto View Post
ummm... Don't secondary?
+1
__________________
Kunkemonster is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2011, 05:59 AM   #7
Phunhog
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 1,888
Liked 140 Times on 105 Posts
Likes Given: 68

Default

Do you oxygenate before pitching? Since I started oxygenating I have no trouble hitting FG...in fact sometimes my beers attenuate a little too much. I also always primary 2-3 weeks.

__________________
Phunhog is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2011, 10:58 AM   #8
tlarham
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Central New York
Posts: 53
Liked 1 Times on 1 Posts

Default

Care to clarify on the "don't secondary?"

Wort is well oxygenated. Each beer spends a 7-10 days in primary before the consistent hydrometer readings inspire the secondary.

Hrm...I wonder if my hydrometer is broken...

__________________
tlarham is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2011, 11:19 AM   #9
merkinman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Georgia
Posts: 112
Liked 2 Times on 2 Posts
Likes Given: 1

Default

What are your fermentation temps. Beers tend to give up around 1.020 when they get cold ( in my experience ). Do you aerate?

__________________
DSB e. 1995
PRIMARY: Mordecai Brown
SECONDARY:Old Over Under Burton Ale, Rudy Lycanthrope
LAGERING: . . .
TAP1: Curley's Wife California Common
TAP2: Rauch-N-Wiener
merkinman is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2011, 01:07 PM   #10
sjbeerman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: San Jose, CA
Posts: 305
Liked 5 Times on 5 Posts
Likes Given: 2

Default

How large is the starter and what was viability of the yeast before you pitched into the starter wort?

__________________

Primary: Belgian Dark Strong
Secondary: EMPTY
Bottled: Belgian Saison Noel, Chocolate Porter, Raspberry Wheat

sjbeerman is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools