Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Extract Brewing > Why has my fermentation been stopping at 1.020?

Reply
 
LinkBack Thread Tools
Old 11-02-2012, 12:42 PM   #11
TriggerFingers
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Goleta, CA
Posts: 288
Liked 8 Times on 7 Posts

Default

Quote:
Originally Posted by chungking View Post
It's just really frustrating. You buy something expecting certain results, and you don't come close. Especially if you go the extra mile and make sure everything is perfect. I had better gravity readings my first time brewing with canned lme and letting it sit in 75+ temps.

This whole thing is nothing but stress and hasn't been that rewarding.

Sorry, just venting my frustrations.

Yeah its frustrating, but don't give up. We can read a ton about brewing, but its something completely different once you start doing it. Hang in there. BTW, I have only brewed all extract and have never had one hang higher than about 3 points above what I was aiming for.
__________________
TriggerFingers is offline
 
Reply With Quote Quick reply to this message
Old 11-02-2012, 10:59 PM   #12
Bradinator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Calgary, AB
Posts: 655
Liked 23 Times on 20 Posts
Likes Given: 12

Default

Just as a thought; you could use a small amount of simple fermentables like dextrose to help bring your FG down.

__________________

"There is only two ways do to something; The smart way or the hard way."

"Beer is pretty resilient stuff, its resistant to human stupidity"

Bradinator's Brews

Bradinator is offline
 
Reply With Quote Quick reply to this message
Old 11-03-2012, 07:41 PM   #13
WoodlandBrew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WoodlandBrew's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Malden, MA
Posts: 1,740
Liked 123 Times on 120 Posts
Likes Given: 57

Default

If water is added with the dextrose it would lower the FG, but only to the effect that diluting the beer would. It might restart fermentation in some cases were the fermentation is truly stalled, but I don't think that is the case here.

__________________

The 2nd edition is now available: Brewing Engineering
BLOG: Brewing Boiled Down Brewing science for those of us without a Ph.D

WoodlandBrew is offline
 
Reply With Quote Quick reply to this message
Old 11-03-2012, 10:09 PM   #14
Bradinator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Calgary, AB
Posts: 655
Liked 23 Times on 20 Posts
Likes Given: 12

Default

Ah, I should have been more specific; I would use dextrose in the boil during the initial brewing of a new beer. Adding a simple fermentable should help give a lower FG. Just make sure to sub out some of the extract to keep you OG on target.

I wouldn't be adding it after the fact unless the recipe or style calls for it.

__________________

"There is only two ways do to something; The smart way or the hard way."

"Beer is pretty resilient stuff, its resistant to human stupidity"

Bradinator's Brews

Bradinator is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2012, 12:00 PM   #15
highgravitybacon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 890
Liked 202 Times on 141 Posts
Likes Given: 150

Default

Quote:
Originally Posted by chungking
I made an extract Big Ben pale ale kit from Midwest 3 weeks ago. Tried a few new things: rehydrated the dry yeast, incorporated a swamp cooler, and started using starsan.
Well, after almost 3 weeks in primary, just took a reading, and its at 1.020. Og was 1.050. This is the third batch in a row that stopped at that gravity. The swamp cooler has been in the mid to lower 60's the whole time. I can't think of anything I did wrong this time.

I had high hopes for this brew. Tried something basic, but its still messed up. My first batches hit the marks for both og and fg. Had no fermentation issues, and I was fermenting in ambient temps around 75, no swamp cooler...
It sounds like you are using liquid malt extract. Is that correct? I see this when I use liquid malt extract too.

The fix is easy. Switch to using dried malt extract, or swap out some liquid malt extract for table sugar. Do not cringe at the idea. Malt extract is just a big jug of sugar anyway. So replace one sugar with another.

Maybe 1.25 lbs of liquid malt out, add 1 lbs cheap white table sugar. That will help a lot to finish lower, slightly lighter color and drier finish.
__________________
highgravitybacon is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2012, 12:05 PM   #16
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: 60,389
Liked 4286 Times on 3123 Posts
Likes Given: 831

Default

Quote:
Originally Posted by highgravitybacon View Post

Maybe 1.25 lbs of liquid malt out, add 1 lbs cheap white table sugar. That will help a lot to finish lower, slightly lighter color and drier finish.
Well, that would work in the sense it might not stop at 1.020, but it might not have the best balance and flavor. It really depends on the rest of the recipe.

Many many of my extract batches stopped at 1.020, but the flavor was still great. Once it's carbed, it won't taste as sweet and should be really good anyway.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2012, 12:44 PM   #17
chungking
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 303
Liked 10 Times on 9 Posts

Default

i bottled it yesterday. I brought the temp up to about 70, and the gravity came down a few points, then was stable the last two days. Finished around 1.016-1.017.

It tasted super sweet though, for a pale ale. Was hoping for a drier, hopper taste, but we'll see what happens as the bottles carb and age...

__________________
chungking is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2012, 05:08 PM   #18
whoaru99
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 1,588
Liked 124 Times on 101 Posts
Likes Given: 16

Default

The gravity reading will change with temperature. The hydrometer reads lower or higher as the beer gets warmer or colder (respectively) than the hydrometer calibration temp. Not sure of the adjustment off the top of my head though.

__________________

Primary: Edwort's Apfelwein
Secondary: Russian Imperial Stout
Drinking: Chinook IPA
Drinking: Waldo Lake Amber
Drinking: Edwort's Apfelwein

whoaru99 is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2012, 05:19 PM   #19
WoodlandBrew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WoodlandBrew's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Malden, MA
Posts: 1,740
Liked 123 Times on 120 Posts
Likes Given: 57

Default

Quote:
Originally Posted by whoaru99 View Post
. Not sure of the adjustment off the top of my head though.
within 10 degrees of ambient the reading is within 1 point, so as long as it cools to room temperature there is no need to go to the internet for a calculator or to look up a correction factor.
__________________

The 2nd edition is now available: Brewing Engineering
BLOG: Brewing Boiled Down Brewing science for those of us without a Ph.D

WoodlandBrew is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2012, 12:20 PM   #20
BrewmeisterSmith
Thirsty Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
BrewmeisterSmith's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Kalamazoo, MI
Posts: 115
Liked 3 Times on 2 Posts
Likes Given: 1

Default

I wonder if it has something to do with Safeale 05 itself. I just racked the Brushfire brown recipe after 17 days in the primary. I keep my house at 68-69 degrees. My reading was 1.020. I've noticed this on my last few brews where I have used US-05. I brew all grain and have been hitting my OG targets. Both were 1.060. So, I ended up with 5.25% ABV vs 6.3%. I'm fine with that, but I do wonder why it finishes so short.

__________________
BrewmeisterSmith 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
Stopping fermentation scorpien222 Wine Making Forum 10 08-22-2012 04:45 AM
Stopping fermentation C-Rider Cider Forum 2 02-18-2011 01:46 AM
stopping fermentation? KeithMoonsLiver Fermentation & Yeast 13 11-03-2010 01:50 AM
Stopping Fermentation angryhippie Cider Forum 2 10-28-2010 05:42 PM
Stopping fermentation Entropy General Techniques 6 06-29-2010 10:48 PM