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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Why the hell can't I seem to hit my target FG with this IIPA recipe???
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Old 08-04-2013, 05:05 PM   #11
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I am guessing that is the yeast you chose. It is not know for high attenuation and the limit for alcohol tolerance is not real high either.


Stopping where you did is within the expected attenuation for that yeast and it puts you at about 9% ABV whis is the upper limit for that yeast.

Next time use a different yeast.

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Old 08-04-2013, 05:08 PM   #12
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I'd recommend:
- definitely mash in the 148-150 range to maximize fermentability.
- dose sugar into fermenter after ferm starts. say 1/4 lb, once in the morning & once in the evening, for two days, starting ~12 hours after ferm starts.
- I'd personally use a yeast strain with higher attenuation. I'd recommend the chico strains, or if you were looking for the British esters go with WLP007-Dry English.

I like the recipe! good luck going forward.

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Old 08-04-2013, 05:10 PM   #13
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Thought about pitching a different strain to lighten it?

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Old 08-04-2013, 05:14 PM   #14
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5 weeks in primary, did you gave the bucket a gentle swirl shake (without opening it) after 2-3 week ? This normally help my brews when the fermentation slow down.
Mash Temp and your yeast type could also be it like others said

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Old 08-04-2013, 05:19 PM   #15
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Quote:
Originally Posted by Rambleon
WLP002 is the English Ale strain and is much less attenuative than the WLP007 Dry English Ale strain. Your apparent attenuation is in the low 70's, which puts it right in the ball park for 002's performance range. If you mixed these two up I'd be willing to bet that this is your problem.
I apologize, I wrote that incorrectly. It was WLP007, the Dry English Ale. I specifically chose this strain for it's ability to highly attenuate even in high gravity...
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Old 08-04-2013, 05:20 PM   #16
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Quote:
Originally Posted by Weezy
I'd recommend:
- definitely mash in the 148-150 range to maximize fermentability.
- dose sugar into fermenter after ferm starts. say 1/4 lb, once in the morning & once in the evening, for two days, starting ~12 hours after ferm starts.
- I'd personally use a yeast strain with higher attenuation. I'd recommend the chico strains, or if you were looking for the British esters go with WLP007-Dry English.

I like the recipe! good luck going forward.
I did use the WLP007 (sorry, I typed 002). I have brewed many medium bodied beers at 153*F and they have fermented out very well...
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Old 08-04-2013, 05:25 PM   #17
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I guess this is why I am so confused: I am not using too much dextrine malt (as far as I know), I have brewed many beers mashed at 153*F and they have attenuated well, and the WLP007 Dry English Ale yeast should easily handle this beer. Especially with a 2-stage HUGE starter. And pure O2 added prior to the yeast being pitched. The fermentation temps seem fine, etc. I am thinking of just racking it into a secondary fermenter today and just letting it sit for another month... what do you all think?

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Old 08-04-2013, 05:40 PM   #18
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Quote:
Originally Posted by homebrewbeliever
I have brewed many beers mashed at 153*F and they have attenuated well...
Did your other beers mashed at 152-153* have an OG above 1.090?
With that high an OG, you just need to mash lower, like 148*, to get it to finish lower.
I'd also follow Weezy's other steps. An alternative is to drop the OG to the 80's. But what I would not do is keep repeating the same thing and expect differet results.

IPA's are to be drunk fresh, so having it sit around for 4 more weeks is basically a waste of all your hops. I would keg it and dry hop it a ton. Does it taste too sweet?

good luck!
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Old 08-04-2013, 05:48 PM   #19
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Quote:
Originally Posted by midfielder5
Did your other beers mashed at 152-153* have an OG above 1.090?
With that high an OG, you just need to mash lower, like 148*, to get it to finish lower.
I'd also follow Weezy's other steps. An alternative is to drop the OG to the 80's. But what I would not do is keep repeating the same thing and expect differet results.

IPA's are to be drunk fresh, so having it sit around for 4 more weeks is basically a waste of all your hops. I would keg it and dry hop it a ton. Does it taste too sweet?

good luck!
Really? I didn't know that high OG beers had to be mashed lower to finish lower... I figured that it would put off the same amount of fermentable and unfermentable sugars as other beers that were mashed at that temp. I am honestly a little hesitant to just keg it and call it good, because it does taste way too sweet. Its sitting around 1.030... its like a super hoppy barley wine. Not what I wanted...
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Old 08-04-2013, 05:58 PM   #20
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Many of the commercial IIPA's I have seen clone recipes for, like Pliny, Heady Topper mash low. So try it and see if it fixes your issue. Otherwise you may make an American barleywine like you have now.

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