Smokingman
Member
I must be doing something basically wrong because my fermentation ALWAYS stop early. Here's are examples from a few recent brews:
Barley wine:
OG (target/actual): 1.101 / 1.105
FG (target/actual): 1.022 / 1.050
Blonde Ale:
OG (target/actual): 1.046 / 1.046
FG (target/actual): 1.009 / 1.023
Every single beer I brew makes if about half way before stopping. I've been assuming it's something in my process but I can't figure out what it could be. Here's what I'm doing:
Any help would be great. I've been at this problem for months trying to nail down what I'm doing wrong.
Barley wine:
OG (target/actual): 1.101 / 1.105
FG (target/actual): 1.022 / 1.050
Blonde Ale:
OG (target/actual): 1.046 / 1.046
FG (target/actual): 1.009 / 1.023
Every single beer I brew makes if about half way before stopping. I've been assuming it's something in my process but I can't figure out what it could be. Here's what I'm doing:
- All grain brewing
- I use BeerSmith 2 to figure out volumes and estimated gravitys. I've been hitting dead on target for the OG so I think I got that part right.
- I use iodine to confirm the mash is complete
- I've calibrated all my thermometers to a digital reference for accuracy.
- I do a starter and pitch at the rate recommended by Beer Smith.
- I use yeast nutrient and oxygen before I pitch.
- I measure the gravity with a refractometer.
- I ferment in a converted chest freezer with a thermostat I modified myself that maintains the temperature of the beer within 3 degrees F of the set point of 68F (for ales). I even track the temperature on a strip chart updated every minute to confirm. (http://beer.essercustom.com)
- I consider the fermentation stopped when the reading doesn't change for 2 weeks. (measured weekly).
Any help would be great. I've been at this problem for months trying to nail down what I'm doing wrong.