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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > whoops.. high gravity in hefeweizen after three weeks
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Old 11-22-2012, 03:25 AM   #1
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Default whoops.. high gravity in hefeweizen after three weeks

Lesson learned. Check gravity more often.

I guess the reason I'm posting this is wishful thinking. That someone will say: It's fine! But I don't think so.

Fermentation of WLP300 in OG 1.055 all grain wort. Three weeks go by at about 60F ambient. Fermentation apparently came and went. Tested gravity during bottling (first time ever I didn't even cold crash) and it was surprisingly high at 1.020.... So now the question is... what am I to do with these bottles? I will put them in a cooler .. Do you think they will leak or break?

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Old 11-22-2012, 05:21 AM   #2
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Hard to tell, how much priming sugar did you use, or what Co2 level did you shoot for? Putting them in the cooler is good idea, but I don't think you will have any bombs, maybe some gushers, only time will tell.

P.S- Did you batch prime this beer, and if so did you check gravity before or after you added the primer? I made that mistake once.

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Old 11-22-2012, 06:51 AM   #3
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1.020 doesnt sound totally out of this world. You should be fine let them carb.

After a week or two put a bottle in the fridge for 24-48 hours and try it...

Repeat this process every day or two until you get the carbonation how you want it then fridge them all.

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Old 11-22-2012, 07:21 AM   #4
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Might it have been that your mash temp was a little on the high side? If that was the case then you wouldn't have much to worry about.

Your fermentation temp was a little on the low side which also might have had some influence on fermentation stalling before the batch had attenuated fully plus, if it went the whole time at 60f, your "CO2 in solution" levels prior to bottling could be considerable. How much priming sugar did you use?

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Old 11-22-2012, 04:04 PM   #5
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The mash temp started at 154 and ended at 149. The sparge was about 170.

I mixed the priming sugar to the entire batch, mixed well. But I took the gravity of the last beer that wouldn't fill a bottle. 3.2 oz corn sugar for 3 gallons.

I was expecting a 1.014 or so final gravity considering the wlp300 75% attenuation. The beer tasted obviously sweet (sweeter than the intended beer). The ABV at that point was 4.2% ABV instead of the target 4.75%

3.5 lbs Wheat Malt, Ger
2.3 lbs Pilsner (2 Row)
5.0 oz Carafoam
2.0 oz Aromatic Malt
1.0 oz Acid Malt


I think next time I make this one, I will bring the ferment to a warmer room for the second week.

I will go ahead and put the bottles in a safe container and test them every week. Thanks for the advice.

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Old 11-23-2012, 03:04 AM   #6
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Quote:
Originally Posted by iambeer View Post
The mash temp started at 154 and ended at 149. The sparge was about 170.

I mixed the priming sugar to the entire batch, mixed well. But I took the gravity of the last beer that wouldn't fill a bottle. 3.2 oz corn sugar for 3 gallons.

I was expecting a 1.014 or so final gravity considering the wlp300 75% attenuation. The beer tasted obviously sweet (sweeter than the intended beer). The ABV at that point was 4.2% ABV instead of the target 4.75%

3.5 lbs Wheat Malt, Ger
2.3 lbs Pilsner (2 Row)
5.0 oz Carafoam
2.0 oz Aromatic Malt
1.0 oz Acid Malt


I think next time I make this one, I will bring the ferment to a warmer room for the second week.

I will go ahead and put the bottles in a safe container and test them every week. Thanks for the advice.
I reckon these two highlighted points will have had quite an influence on your gravity reading being as high as it was.

Last dregs of beer in the bottling bucket with the highest concentration of priming sugar solution. That's what you taste tested too, isn't it?? If so, I reckon you have absolutely nothing to worry about whatsoever.
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Old 11-23-2012, 03:41 AM   #7
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Yes, take gravity samples before adding sugar to prime. Same for tasting. I don't bother lugging the carboys into the kitchen to bottle before taking a sample.

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Old 11-23-2012, 03:55 AM   #8
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I wanted to give you the full disclosure, but I doubt a well mixed primed batch could go up 6-10 points. Diluted sugar isn't lighter than wort. I'm still convinced that the yeast didn't finish. I am often wrong though.

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Old 11-23-2012, 04:41 AM   #9
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It might make a few points difference, and 1.016-1.017 isn't too far off from 1.012 to give a whole lot of worry. RDWHAHB; it's all a learning process, right?

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Old 11-23-2012, 08:23 PM   #10
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Quote:
Originally Posted by metanoia View Post
It might make a few points difference, and 1.016-1.017 isn't too far off from 1.012 to give a whole lot of worry. RDWHAHB; it's all a learning process, right?
Since you put it that way, how many gravity points does it take to start worrying about pressure?
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