Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Why did my beer dry out so much?
Reply
 
LinkBack Thread Tools
Old 12-23-2012, 10:44 PM   #1
zach1288
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: , Pennsylvania
Posts: 208
Liked 3 Times on 2 Posts

Default Why did my beer dry out so much?

I brewed an IPA 3 weeks ago and I took a sample while dry hopping today and it finished at 1.010. I mashed at 153F and the OG was 1.064.

__________________
zach1288 is offline
 
Reply With Quote Quick reply to this message
Old 12-23-2012, 10:49 PM   #2
forstmeister
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
forstmeister's Avatar
Recipes 
 
Join Date: May 2011
Location: Chicago, IL
Posts: 1,200
Liked 173 Times on 132 Posts
Likes Given: 32

Default

That sounds about right to me. If you want it sweeter mash in a little higher.

__________________

I drink (homebrew), therefore I am (gassy)

forstmeister is offline
 
Reply With Quote Quick reply to this message
Old 12-23-2012, 10:50 PM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,639
Liked 4626 Times on 3359 Posts
Likes Given: 908

Default

Quote:
Originally Posted by zach1288 View Post
I brewed an IPA 3 weeks ago and I took a sample while dry hopping today and it finished at 1.010. I mashed at 153F and the OG was 1.064.
1.010 is a typical ending FG for IPAs. That's where I normally want most of mine to finish up. Starting at 1.064, it would be reasonable for most beers to finish at 1.010.

Which yeast strain did you use, and what were the ingredients? Some ingredients are less fermentable than others.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 12-23-2012, 10:50 PM   #4
jakenbacon
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
jakenbacon's Avatar
Recipes 
 
Join Date: Oct 2011
Location: Glendale, AZ
Posts: 516
Liked 60 Times on 49 Posts
Likes Given: 198

Default

7.2% sounds good to me

__________________
jakenbacon is offline
 
Reply With Quote Quick reply to this message
Old 12-24-2012, 12:54 AM   #5
beergolf
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
beergolf's Avatar
Recipes 
 
Join Date: Jan 2011
Location: collingswood, nj
Posts: 4,044
Liked 384 Times on 313 Posts
Likes Given: 119

Default

1.010 is fine. If it is too dry for your taste, then next time mash higher or add some more caramel malt.

Wait it out and see how you like it.

__________________
beergolf is offline
 
Reply With Quote Quick reply to this message
Old 12-24-2012, 12:57 AM   #6
Satisfaction
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Brunswick, ME
Posts: 392
Liked 38 Times on 26 Posts

Default

Here is your solution...

Quote:
Originally Posted by beergolf View Post
mash higher or add some more caramel malt.
How much and what type of caramel malts did you use?
__________________
Satisfaction is offline
 
Reply With Quote Quick reply to this message
Old 12-24-2012, 11:05 PM   #7
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,540
Liked 255 Times on 228 Posts
Likes Given: 3

Default

Like everyone else, my reaction is what's the problem; 1.010 is excellent for an IPA.

But, I agree, with mashing at 153 F you would normally expect to finish higher (depending on yeast and any simple sugars used).

You might want to check your thermometer. A 5 degree error can make a lot of difference.

__________________
Calder is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2013, 08:58 PM   #8
zach1288
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: , Pennsylvania
Posts: 208
Liked 3 Times on 2 Posts

Default

Quote:
Originally Posted by Yooper View Post
1.010 is a typical ending FG for IPAs. That's where I normally want most of mine to finish up. Starting at 1.064, it would be reasonable for most beers to finish at 1.010.

Which yeast strain did you use, and what were the ingredients? Some ingredients are less fermentable than others.
It was a two hearted clone that I found on this website. I used 1056.
__________________
zach1288 is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 08:48 PM   #9
zachattack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: , MA
Posts: 2,503
Liked 242 Times on 208 Posts
Likes Given: 130

Default

Quote:
Originally Posted by calder View Post
you might want to check your thermometer.
+1
__________________
zachattack 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
Brewing Beer, Drinking Beer and Managing Beer Gut permo General Beer Discussion 101 03-11-2014 07:44 PM