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drakub · 07-31-2012, 03:35 PM

For the last few batches my buddy and I have been cultivating our yeast on a stir plate for about 18 to 24 hrs prior to pitching. Consequently, our beer has been finishing with a very low FG (there might be other reasons such as high temp, wrong yeast etc) but i wanted to make sure that yeast cultivation is not the sole reason for very low FG/dry beer.

Thanks

pabloj13 · 07-31-2012, 03:42 PM

Quote:

Originally Posted by drakub

For the last few batches my buddy and I have been cultivating our yeast on a stir plate for about 18 to 24 hrs prior to pitching. Consequently, our beer has been finishing with a very low FG (there might be other reasons such as high temp, wrong yeast etc) but i wanted to make sure that yeast cultivation is not the sole reason for very low FG/dry beer.

Thanks

It's not.

Phunhog · 07-31-2012, 03:43 PM

It depends on a multitude of factors not just yeast. Are you overshooting your expected FG? I make a stir plate starter for every beer and have had zero issues. In fact since I started doing this years ago pretty much every beer hits its predicted FG. If you are finishing with a dry beer I would look at mash temps/recipe formulation before yeast pitching rates.

drakub · 07-31-2012, 04:39 PM

Quote:

Originally Posted by Phunhog

It depends on a multitude of factors not just yeast. Are you overshooting your expected FG? I make a stir plate starter for every beer and have had zero issues. In fact since I started doing this years ago pretty much every beer hits its predicted FG. If you are finishing with a dry beer I would look at mash temps/recipe formulation before yeast pitching rates.

yeah.. there are some possible other issues that i am going to address with my next batch... one of them is the fermentation temp which is at about 72 another one might be the type of yeast that i have been using as well.

In the last few batches my FG was way lower then originally planned.

I guess i am just trying to eliminate all possible causes before my next batch and one them was the yeast started as it seems that since i have been doing the cultivation that is also when all of my batches finished with dry beer but a lot of ALC.

pabloj13 · 07-31-2012, 04:49 PM

Quote:

Originally Posted by drakub

yeah.. there are some possible other issues that i am going to address with my next batch... one of them is the fermentation temp which is at about 72 another one might be the type of yeast that i have been using as well.

In the last few batches my FG was way lower then originally planned.

I guess i am just trying to eliminate all possible causes before my next batch and one them was the yeast started as it seems that since i have been doing the cultivation that is also when all of my batches finished with dry beer but a lot of ALC.

Fermentation temp shouldn't be it either. What was your yeast and recipe?

TyTanium · 07-31-2012, 06:05 PM

What is "way lower than planned"?

Brandonovich · 07-31-2012, 06:25 PM

Are you brewing all grain or extract? All grain, try mashing at a higher temp. Extract you are always going to have a different finishing gravity because you do not have the ability to choose mash temp.

drakub · 07-31-2012, 06:33 PM

Quote:

Originally Posted by TyTanium

What is "way lower than planned"?

yeah... way low

planned at 1.020
tested at 1.007

drakub · 07-31-2012, 06:35 PM

Quote:

Originally Posted by Brandonovich

Are you brewing all grain or extract? All grain, try mashing at a higher temp. Extract you are always going to have a different finishing gravity because you do not have the ability to choose mash temp.

This one was all grain plus 1lbs of dme... i will submit a recipe

TyTanium · 07-31-2012, 06:36 PM

1020 is pretty high for most styles. In fact, I'd prefer 1007 to 1020 in most styles.