I bottled my California Common yesterday. After I finished bottling, I drank some, thought "hey, that's awesome for a flat beer". Then I measured the FG: 1.026. Way too high! (right?)
Does anyone know what might have gone wrong? Here is the recipe:
6 lbs light dry extract
1 lb crystal 90L
.5 lb crystal 40L
WLP-810 California Lager yeast
I steeped the grain for 30 min in 180degF water that cooled to maybe 165 during that time.
I tried that late extract addition method for the first time (boiled 3lbs, then added 3lbs 15 minutes before the end). OG 1.055.
Cooled to 62degF, pitched, fermented in the primary for 3 1/2 weeks. Ambient temps were between 59-63 deg, and got down to 55 deg one night.
Bottled with 1cup corn sugar.
Is it possible that the steeped grains added unfermentable sugar that made the fg that high?
Should I be worried about bottle bombs?
This is only my third batch, I'm at a loss to figure out what went wrong.
Does anyone know what might have gone wrong? Here is the recipe:
6 lbs light dry extract
1 lb crystal 90L
.5 lb crystal 40L
WLP-810 California Lager yeast
I steeped the grain for 30 min in 180degF water that cooled to maybe 165 during that time.
I tried that late extract addition method for the first time (boiled 3lbs, then added 3lbs 15 minutes before the end). OG 1.055.
Cooled to 62degF, pitched, fermented in the primary for 3 1/2 weeks. Ambient temps were between 59-63 deg, and got down to 55 deg one night.
Bottled with 1cup corn sugar.
Is it possible that the steeped grains added unfermentable sugar that made the fg that high?
Should I be worried about bottle bombs?
This is only my third batch, I'm at a loss to figure out what went wrong.