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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > IPA FG 1.026, Stout FG 1.022, what to do?
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Old 12-21-2010, 03:51 PM   #1
smalltown2001
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Default IPA FG 1.026, Stout FG 1.022, what to do?

I just went to keg two beers last night, and needless to say it turned out to be a dissapointment. The IPA was still at 1.026, and the Stout was still at a 1.022, after 5 weeks! They were still in the primary in the fermentation cabinet, since I haven't had any time to mess with them. And suffice to say, this time I learned my lesson for not taking a gravity reading beforehand, say after 2-3 weeks. But now I'm stuck on what to do. The IPA I actually moved over to a corny keg, and it has some light CO2 pressure on it, just to keep out O2. And the stout is still in the primary. I've read that some people use some sort of enzyme to take the beer down a notch, does that work well? How does it effect the flavor? I'll post the recipe and mash temp below for anyone interested. Any help would be appreciated, wanted to have this ready by new years, but I guess we'll see. THanks HOMEBREWTALK!!!
Note: Both ended up mashing at 156F, and both were made with a 1 liter Yeast starters two days prior, plus I oxygenated both after the boil for 1 minute prior to fermentation with pure o2. The fermentation temp was about 65F for three days, but then droppped to 62 F and then 59F the two days after, activity slowed way down when temp dropped, and it took 3-4 weeks for krausen to fall. Wondering if that had anything to do with it??

Hopinitas IPA
American IPA


Type: All Grain
Date: 11/7/2010
Batch Size: 5.00 gal
Brewer: Phil Ross
Boil Size: 6.88 gal Asst Brewer:
Boil Time: 60 min Equipment: Phil's Keggle (15 Gal) and Igloo Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
11.33 lb Pale Malt (2 Row) US (2.0 SRM) Grain 92.64 %
0.40 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.27 %
0.30 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.45 %
0.20 lb Munich Malt - 10L (10.0 SRM) Grain 1.64 %
1.20 oz Simcoe [12.00 %] (60 min) Hops 43.0 IBU
2.00 oz Nugget [8.00 %] (30 min) Hops 36.8 IBU
1.00 oz Williamette [4.70 %] (15 min) Hops 7.0 IBU
1.00 oz Amarillo Gold [8.60 %] (15 min) Hops 12.8 IBU
2.00 oz Cascade [4.40 %] (10 min) (Aroma Hop-Steep) Hops -
1.60 oz Williamette [4.70 %] (5 min) Hops 4.5 IBU
2.00 oz Cascade [5.50 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 oz Amarillo Gold [9.40 %] (0 min) (Aroma Hop-Steep) Hops -



Beer Profile

Est Original Gravity: 1.062 SG
Measured Original Gravity: 1.061 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.026 SG
Estimated Alcohol by Vol: 5.99 % Actual Alcohol by Vol: 4.57 %
Bitterness: 104.0 IBU Calories: 281 cal/pint
Est Color: 6.6 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 12.23 lb
Sparge Water: 4.78 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 15.29 qt of water at 165.9 F 154.0 F



Steinbart Oatmeal Stout - 5 Gal
Oatmeal Stout


Type: All Grain
Date: 11/7/2010
Batch Size: 6.10 gal
Brewer: Phil Ross
Boil Size: 8.65 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 32.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
10.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 77.49 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 7.38 %
1.00 lb Roasted Barley (300.0 SRM) Grain 7.38 %
0.75 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.54 %
0.30 lb Black (Patent) Malt (500.0 SRM) Grain 2.21 %
2.50 oz Williamette [4.00 %] (60 min) Hops 25.4 IBU
1.00 oz Williamette [4.00 %] (60 min) (First Wort Hop) Hops 11.2 IBU
1.00 oz Williamette [4.00 %] (15 min) Hops 5.0 IBU
1.90 oz Cascade [4.40 %] (5 min) Hops 4.7 IBU
6.00 gal Portland OR Water
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 2000 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.061 SG
Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 6.03 % Actual Alcohol by Vol: 4.04 %
Bitterness: 46.4 IBU Calories: 242 cal/pint
Est Color: 32.4 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 13.55 lb
Sparge Water: 6.29 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 16.94 qt of water at 168.7 F 154.0 F

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Old 12-21-2010, 04:19 PM   #2
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I would say it's definitely a combination of the High Mash temp & cooler ferm temps. Ideally you want to keep your primary fermentation at you target temp for a week, and then it warm up to the upper 60's, 70 max to let the yeast finish up and get rid of any Diacytel. So if you can warm the beer up to 70, you may be able to get them down a couple more points.

Not sure if there is much you can do for the IPA since you racked it off the yeast. I suppose you could try adding a pack of S-05 to it, after you warm it up. IMO, on an IPA you want to Mash around 150-151. Your 156 mash temp combined with the Carapils & Crystal malts(though not big amounts) put a fair amount of unfermentables in the beer. I hear of folks using Beano to break those down, but I have never done that myself.


I wouldn't sweat the Stout too much, it may be a bit chewy but that's not necesarily a bad thing in a Stout.

Also, I see you made a Starter for the Stout, did you do one for the IPA as well?

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Bottled: Blackberry Mead
Primary #1:IPA
Primary #2:
Secondary:
On Deck: Pilsener, Brown, Barleywine, Coffee Porter

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Old 12-21-2010, 06:02 PM   #3
MachineShopBrewing
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It should never take 3-4 weeks for krausen to fall. It sounds like you pitched enough yeast. The mash temp would not affect the krausen falling. I am guessing that the fermentation temp drop has a lot to do with it. I have fermented 1.080+ beers and they were at final gravity within 3-4 days and in the keg in 10-14 days.

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Old 12-21-2010, 06:03 PM   #4
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Also, tell more details about the starter. Did you stir-plate? Chill and decant? etc...

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Old 12-21-2010, 07:12 PM   #5
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A little amylase enzyme, warming to about 70*, and swirling the fermenter to bring the floc'd yeast back into suspension works great.

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Old 12-21-2010, 07:33 PM   #6
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Yankeehillbrewer: yes, I did make a starter for the ipa, same as the stout

MachineshopBrewing: For a starter, I boiled 2L of water with 7 oz DME (that was all I had), then split that into two parts. The one part I put in a flask on a stir plate, which I did have some trouble keeping the stir bar spinning. The other part I put in a growler and shook it up every 6 hours or so. Both showed signs of activity during the starter, but not a huge amount of krausen. Then I chilled and decanted both at least 6 hours prior to pitching.

I agree that the temperature had a big part about it. They were fermenting fairly normal for the first three days, but after the temp drop, activity slowed pretty good. I really wanted to buy a Brewer's Edge Heat Pad to attach to the wall of the ferm. cabinet before I started the brewday, but ran out of time for them to ship it. I guess that will be my next thing to buy before I brew next.

I feel like the stout might be fine, I don't mind my stouts to be a little sweet. But is there anything I can do with the IPA. At 1.026, if I keg it up, it probably won't taste quite right. Could I drop in the S-05 right into the corny keg, after letting the keg warm up to room temp, let that ferment a little, and then just transfer to another corny. Even if it drops it to 1.016 or close I'd be happy. Needless to say, my brewing process still has kinks to be worked out. Thanks guys

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Old 12-21-2010, 07:38 PM   #7
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156F mash temp is the main culprit, in my opinion.

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Old 12-21-2010, 08:19 PM   #8
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x2 ^^^^^^^

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Old 12-21-2010, 08:32 PM   #9
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Make sure you calibrate the thermometer. 156F isn't that high and should get at least 75% attenuation with most yeasts at that mash temp.. Your 156F reading might actually be 165F.

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Old 12-21-2010, 11:53 PM   #10
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Wow, I'm kind of surprised that it might be the mash temp. I guess either the recipe that called for 156F was wrong, or when I typed it into Beersmith, that was wrong too?? So this might be veering towards All-grain q's, but I only do batch sparge brewing, without mash out usually. But I always have a hard time figuring out which mash profile to use in Beersmith. And which body profile to use, full body, light body, etc.

I calibrated the thermometer when I first got it, but it may have got out of whack. What's the best way to calibrate it, do people just do the cold water and ice trick, let it sit for 15 min, and then take temp to see if it is 32F?

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