I did 3 mini-mash kits about 2 weeks ago and all the OG were between 1.045 and 1.049 (estimated OG were 1.049 and 1.050). I am using the Nottingham yeast for all of them. I mashed at 154-152F for 1 hour. Refractometer is accurate and thermometer also (I checked). The 3 kits seems to be stuck around 1.020.
What I do is I put my primary in my wine cellar at 17C for 2-3 days so the fermentation doesn't go in the airlock (and because of the heat in the beer) then I move the primary to room temperature to proceed with fermentation (21C). After 10 days, I transfer to secondary and bottle when ready.
Is it normal to get a FG of 1.020 with a mini-mash kit? The kits estimate FG at 1.011 and the other one at 1.014.
Can the temperature change when fermenting stop the process?
What could possibly be the issue?
What I do is I put my primary in my wine cellar at 17C for 2-3 days so the fermentation doesn't go in the airlock (and because of the heat in the beer) then I move the primary to room temperature to proceed with fermentation (21C). After 10 days, I transfer to secondary and bottle when ready.
Is it normal to get a FG of 1.020 with a mini-mash kit? The kits estimate FG at 1.011 and the other one at 1.014.
Can the temperature change when fermenting stop the process?
What could possibly be the issue?