Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > dry beer with high final gravity?
Reply
 
LinkBack Thread Tools
Old 04-07-2013, 12:49 AM   #1
huskeypm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Del Mar, CA
Posts: 35
Likes Given: 4

Default dry beer with high final gravity?

Hi all,
I'm trying to decide whether my beer is done fermenting or if I need to pitch yeast more yeast. The beer is an oatmeal porter partial mash, had a ~1.06 OG, and used yeast starter from a previous batch. After two weeks the FG was only 1.03, I warmed it for a week to 73 degrees, still no change, added yeast energizer, and after 4 weeks, it's still holding steady at 1.03. Nevertheless, the beer is very dry for having such a high FG, which makes me think that my mashing went awry and yielded a low amount of fermentables, which are now exhausted.

Some additional details are that I mashed at about 152 F, but it turned out that not all of the grain was submerged somehow. The temperature probably dove to the mid 140s after 70 minutes or so. I sparged near 170 and got what I thought was about 1.04 OG. I also forgot to add some of the specialty grains to the mash (choco malt), so instead added them to the boil, along with some extract to bring OG up to 1.06.

Any thoughts on my next course of action (pitch or bottle?)

Thanks!!
pete

__________________
huskeypm is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2013, 01:10 AM   #2
duboman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Glenview, IL
Posts: 6,198
Liked 486 Times on 450 Posts
Likes Given: 212

Default

Is this reading with a hydrometer or refractometer?

I ask because you said the beer tastes dry but at 1.030 it certainly shouldn't taste dry, it should taste overly sweet

If you used a refractometer take a reading with an hydrometer. Refractometers do not read well when there is alcohol present and even with proper conversion the reading may not be correct.

__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2013, 01:43 AM   #3
huskeypm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Del Mar, CA
Posts: 35
Likes Given: 4

Default

Thanks for your response. The reading was taken with hydrometer.

__________________
huskeypm is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2013, 01:48 AM   #4
chumpsteak
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Meridian, ID
Posts: 848
Liked 93 Times on 78 Posts
Likes Given: 12

Default

If you added grains to the boil that may be where the "dryness" is coming from in the form of astringency. Tannins are released from barley husks at higher temps and pH levels. 1.030 should not yield a "dry" beer. You are most likely tasting astringency. Or maybe your hydrometer is not reading correctly.

__________________
Well lucky you, the devil made you look....
chumpsteak is offline
huskeypm Likes This 
Reply With Quote Quick reply to this message
Old 04-07-2013, 01:48 AM   #5
pabloj13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Durham, NC
Posts: 1,553
Liked 90 Times on 78 Posts
Likes Given: 109

Default

Have you checked your hydrometer in 60 degree water to see if it reads 1.000?

__________________

Kegged Two Hearted, Dragonmead Final Absolution
Bottled Robust porter, Founder's Breakfast Stout, Ommegawd Hellepin, Ed Wort's Apfelwein
RIP Snake Dog IPA, Biermuncher's OktoberFAST, Falconer's Flight IPA, Two-Hearted clone (Culturing Bell's Yeast), Noberon wheat, Skeeter Pee using dry yeast, Smooth Oatmeal Stout


Simple and easy wort aeration - Harvest yeast from your blowoff - Homebrew Spicy Mustard
pabloj13 is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2013, 02:11 AM   #6
huskeypm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Del Mar, CA
Posts: 35
Likes Given: 4

Default

Hmm, I worried about the astringency but I had hoped the pound or two of specialty grains wouldn't be noticeable.
I check the hydrometer recently at 70 degrees and it was off by 0.002, so unfortunately it doesn't explain the 0.015 difference between my FG and expected OG (1.03 vs 1.015 or so)

So it sounds like my 'unfermentables' theory is probably not correct? Does that leave re-pitching?
p

__________________
huskeypm is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2013, 02:22 AM   #7
duboman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Glenview, IL
Posts: 6,198
Liked 486 Times on 450 Posts
Likes Given: 212

Default

Yes, boiling the grains extracted tannins which would create astringency which is a dry, puckering taste but that still doesn't explain the high gravity

Are you temp correcting your reading? Perhaps at this point the grain bill would help

Also, what yeast and did you make a starter ? If dry was it an 11g pack?

__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2013, 02:24 AM   #8
pabloj13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Durham, NC
Posts: 1,553
Liked 90 Times on 78 Posts
Likes Given: 109

Default

Quote:
Originally Posted by duboman View Post
Yes, boiling the grains extracted tannins which would create astringency which is a dry, puckering taste but that still doesn't explain the high gravity

Are you temp correcting your reading? Perhaps at this point the grain bill would help
I agree. Even with tannins, a taste of that gravity would go "hmmm that's sweet...<pucker from tannins>." Something's not right.
__________________

Kegged Two Hearted, Dragonmead Final Absolution
Bottled Robust porter, Founder's Breakfast Stout, Ommegawd Hellepin, Ed Wort's Apfelwein
RIP Snake Dog IPA, Biermuncher's OktoberFAST, Falconer's Flight IPA, Two-Hearted clone (Culturing Bell's Yeast), Noberon wheat, Skeeter Pee using dry yeast, Smooth Oatmeal Stout


Simple and easy wort aeration - Harvest yeast from your blowoff - Homebrew Spicy Mustard
pabloj13 is offline
huskeypm Likes This 
Reply With Quote Quick reply to this message
Old 04-07-2013, 06:27 AM   #9
huskeypm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Del Mar, CA
Posts: 35
Likes Given: 4

Default

Thank you for you responses.
-The grain bill follows the end of the email.
-I didn't report a temperature-corrected hydrometer reading, but apparently the difference between ambient and the 60F reference is 0.001, so not much at all.
-I did make a ~2 L starter at 1.06 OG and I don't recall the original yeast type (was from a packet). I have recycled the yeast maybe three times so far and the prior batches stopped early (1.02) but were still ok to bottle.

I'll check again tomorrow for the sweet-to-pucker test, as I just ate a couple of cookies.

Pete


Bills:


8.0 oz Chocolate Malt (350.0 SRM) Grain 7 3.3 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 6.7 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 6.7 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 6 3.3 %
3 lbs Munich Malt (9.0 SRM) Grain 2 20.0 %
1 lbs Oats, Flaked (1.0 SRM) Grain 5 6.7 %
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 53.3 %
---> replace with 3 lbs malt + 3 lbs 10 oz LME

All were mashed at 156 (and eventually down to mid 140s) according to the recipe at the bottom of (http://www.homebrewtalk.com/f12/help...-clone-169726/)
The exception of course were 2lbs of the specialty grains, which I now wonder if I ever filtered out (grain bag was kaputt)

__________________
huskeypm is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2013, 12:28 PM   #10
duboman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Glenview, IL
Posts: 6,198
Liked 486 Times on 450 Posts
Likes Given: 212

Default

Quote:
Originally Posted by huskeypm
Thank you for you responses.
-The grain bill follows the end of the email.
-I didn't report a temperature-corrected hydrometer reading, but apparently the difference between ambient and the 60F reference is 0.001, so not much at all.
-I did make a ~2 L starter at 1.06 OG and I don't recall the original yeast type (was from a packet). I have recycled the yeast maybe three times so far and the prior batches stopped early (1.02) but were still ok to bottle.

I'll check again tomorrow for the sweet-to-pucker test, as I just ate a couple of cookies.

Pete

Bills:

8.0 oz Chocolate Malt (350.0 SRM) Grain 7 3.3 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 6.7 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 6.7 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 6 3.3 %
3 lbs Munich Malt (9.0 SRM) Grain 2 20.0 %
1 lbs Oats, Flaked (1.0 SRM) Grain 5 6.7 %
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 53.3 %
---> replace with 3 lbs malt + 3 lbs 10 oz LME

All were mashed at 156 (and eventually down to mid 140s) according to the recipe at the bottom of (http://www.homebrewtalk.com/f12/help...-clone-169726/)
The exception of course were 2lbs of the specialty grains, which I now wonder if I ever filtered out (grain bag was kaputt)
20% of the grain bill is crystal/specialty grain which is a lot of less fermentable grain and you mashed high and used tired yeast-your starter should have been a lower gravity, like 1.040.

IMO this is the reason why the beer stalled out on you
__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman is offline
huskeypm Likes This 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
does a beer with a high final gravity still need sugar added when bottling? rhythmiccycle Beginners Beer Brewing Forum 25 11-12-2012 03:43 PM
does a beer with a high final gravity still need sugar added when bottling? rhythmiccycle Bottling/Kegging 3 11-11-2012 04:35 PM
Final Gravity Too High? Heatwaves Extract Brewing 12 05-23-2012 07:26 AM
High Final Gravity TwoSheaStl All Grain & Partial Mash Brewing 4 12-03-2011 12:42 AM
Beer Smith Final Gravity Too High? Teddypower Brewing Software 7 03-24-2009 12:38 PM