I just finished brewing two batches of all grain beer, both started out with OG right on according to recipe but both of stopped at 1.024 FG.
Recipe #1
Burning River Pale Ale Clone
10.67 lbs two row
12 oz Crystal 40
3 oz Belgian Bisquit
Yeast: Wyeast 1968 London - liquid, let it stand for 4-5 hrs and swell to max.
Mashed at 154F (Strike 167F), after 30 min 154F, after 60 min 153 after 90 min 151F. Aerated beer with stone and oxygen. Bubbled away at 71F for 10 days, racked to secondary then to a keg. [email protected]. Tasted good but should have been at 1.013
Recipe #2
MacTarnahan's Amber Ale
10.0 Lbs American 2-row
Crystal 40
Peated malt
Roasted barley
Yeast: Wyeast 1332 Northwest Ale, liquid, let stand for about 3 hrs before pouring into beer
Aerated beer with stone and oxygen.
Mashed at 155F (Strike 168F), after 30 min 154F, after 60 min 154F, after 90 min 152F. Aerated beer with stone and oxygen. Bubbled away at 71-72F for 10 days, racked to secondary today with [email protected]. Tasted good but should have been at 1.013
Any ideas why my beer is stopping around 1.025?
Recipe #1
Burning River Pale Ale Clone
10.67 lbs two row
12 oz Crystal 40
3 oz Belgian Bisquit
Yeast: Wyeast 1968 London - liquid, let it stand for 4-5 hrs and swell to max.
Mashed at 154F (Strike 167F), after 30 min 154F, after 60 min 153 after 90 min 151F. Aerated beer with stone and oxygen. Bubbled away at 71F for 10 days, racked to secondary then to a keg. [email protected]. Tasted good but should have been at 1.013
Recipe #2
MacTarnahan's Amber Ale
10.0 Lbs American 2-row
Crystal 40
Peated malt
Roasted barley
Yeast: Wyeast 1332 Northwest Ale, liquid, let stand for about 3 hrs before pouring into beer
Aerated beer with stone and oxygen.
Mashed at 155F (Strike 168F), after 30 min 154F, after 60 min 154F, after 90 min 152F. Aerated beer with stone and oxygen. Bubbled away at 71-72F for 10 days, racked to secondary today with [email protected]. Tasted good but should have been at 1.013
Any ideas why my beer is stopping around 1.025?