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02-06-2009, 01:49 PM
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#1
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Member
Join Date: Dec 2008
Posts: 63
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Should I aerate my beer to get lower FG?
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My hefe as been stuck at 1.020-1.022 for the last 2 weeks in the primary. What can I do to get it lower?
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02-06-2009, 01:51 PM
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#2
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Senior Member
Join Date: Sep 2007
Location: Odenton, MD
Posts: 1,639
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Definitely do NOT aerate! That will oxidize your beer and give you off flavors. What temp is your beer? What was your OG?
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02-06-2009, 02:32 PM
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#3
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Member
Join Date: Dec 2008
Posts: 63
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any suggestions to get my fg lower?
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02-06-2009, 02:39 PM
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#4
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Stuck in the playroom
Join Date: May 2008
Location: Watertown, CT
Posts: 30,336
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Need more info like ferment temps, what kind of yeast, OG, etc, but you could shake the primary gently to rouse the yeast and try moving the primary to a warmer location.
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02-06-2009, 03:40 PM
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#5
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Member
Join Date: Dec 2008
Posts: 63
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I have been fermenting at 72*. I used Fermentis WB-06 yeast. Had an OG of 1.049
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02-06-2009, 04:45 PM
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#6
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Senior Member
Join Date: Jan 2007
Location: Armpit of Dallas (Irving), TX
Posts: 2,213
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Try rousing the yeast a bit be gently rocking the carboy/bucket. If that doesn't work, you may need to pitch more yeast from an active starter to get it any lower.
__________________
Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA
www.franconiabrewing.com
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02-06-2009, 04:47 PM
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#7
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Post Hoc Ergo Propter Hoc
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 36,054
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What's the target fg of your recipe? If it's at 1.020, for two weeks, it might be done, or close to it...
__________________
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02-06-2009, 04:55 PM
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#8
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Senior Member
Join Date: Jan 2007
Location: Armpit of Dallas (Irving), TX
Posts: 2,213
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Quote:
Originally Posted by Revvy
What's the target fg of your recipe? If it's at 1.020, for two weeks, it might be done, or close to it...
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Should probably be around 1.015. WB-06 doesn't list an actual percentage for attenuation, only that it is "medium to low", at 68-70% (which seems low to me) you should still finish around 1.015.
__________________
Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA
www.franconiabrewing.com
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02-06-2009, 06:18 PM
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#9
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Senior Member
Join Date: Jan 2008
Location: Kansas
Posts: 823
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what was your recipe?
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02-06-2009, 07:56 PM
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#10
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Member
Join Date: Feb 2009
Posts: 41
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i searched the forum cant find the answer to this. when i move to a secondary do i aerate the beer again or not. also, i know this is prob stupid but do i aerate before bottling or will the yeast be fine on their own to go after the corn sugar.
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