secinarot

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I've been trying to troubleshoot a high final gravity on my latest batch of Porter and I think I have settled on the answer, but I want to get some expert opinions. The BeerSmith predicted OG is 1.061 and FG = 1.018 with the delta being 43 points. The actual OG was 1.068 and gravity after 1 week in primary is now 1.027 with the delta being 41 points. Seeing that the deltas in OG to FG are pretty close, would the most likely cause of the high gravity be a large amount of unfermentable sugars? I have a couple of weeks to go in my secondary so the FG may come down a couple more points which would make the deltas exactly the same.

I did a partial mash and my grain bill has a lot of dark specialty grains in it. I also had temperature control issues in the mashing which caused too hot of a mash. This leads me to believe that I extracted too much unfermentables. I aerated well as I usually do and I pitched plenty of yeast (used a full package of Wyeast 1968 in a 3.5 gallon batch). The fermentation temp was 70 degrees and appeared normal - bubbling hard after 18 hours for a couple days then tailed off over the next few days.

What do you think?

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Generally speaking as the mash temp goes up so do the amount of unfermentable sugars in the wort. That will result in a higher FG for your beer. The higher OG for your beer was caused by a higher than expected efficiency from your brewery.

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Beerthoven

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I suspect you are right. Between the extract and the high mash temp, you probably have a lot of unfermentables in that beer.

Nonetheless, if you are worried that the 1968 is not going to ferment everything that it can, then you could always pitch a rehydrated pack of Nottingham to finish things off.

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Primary/Secondary:

Kegged: #77 Newcastle Brown, #79 California Common, #80 Old Bushy Tail Special Bitter

Planned: American IPA, Dusseldorf Alt, American Amber

I use secondaries!

secinarot

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I am really happy with the taste of the beer as it stands right now. I tasted it when I took the hydrometer reading and it's great! Other than making sure I don't end up with bottle bombs, I don't need it to ferment any more. I am going to let it go for a couple weeks in the secondary, make sure the FG is stable, and then bottle.