High FG on my extract stout? - Home Brew Forums
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Old 09-01-2010, 03:46 PM   #1
thesink
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Jan 2010
St. Paul, Minnesota
Posts: 35
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I brewed a stout on Friday, August 6th. The recipe was:

Steeping grains:
1 lb Crystal 60L
8 oz Chocolate Malt (UK)
8 oz Roasted Barley - 550L

Fermentables:
6 lb Dark Malt Extract Syrup
8 oz turbinado sugar

1 oz Nugget hops
1 oz Fuggles hops
Wyeast 1084 Irish Ale yeast

I steeped the crystal, choco malt and barley for 30 minutes at 155-160 degrees. I boiled 3 lbs of the extract syrup for 30 minutes w/ the nugget hops before adding the final 3 lbs of the extract, boiled another 30 minutes. I added the turbinado sugar with 10 mintues left (I wanted to up the alcohol content a bit) along with the fuggles. OG ended up a little light than what Hopville was calculating: 1.052.

I didn't make a starter, but did smack the yeast package the night before. Pitched at just under 71 degrees. Moved the carboy into a cooler filled with 66 degree water and left in the cooler for 2 weeks. Moved out of the cooler onto the concrete floor in my basement for another 10 days.

My mistake was not taking a gravity reading before I transferred it to my bottling bucket. When I went to bottle it last night, the reading was at 1.028! I'm just stunned because it really should be around 1.015 or lower. Outside of not making a starter, what could I have possibly done wrong? I've had a couple of extract beers do this now, but this is the most eggregious example of missed FG I've seen yet.



 
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Old 09-01-2010, 04:08 PM   #2
Nateo
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Jul 2010
Bennett Springs, MO
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Did you aerate the wort before pitching the yeast?
I'll pour the chilled wort back and forth from the bucket to the kettle about 8-10 times before I pitch.


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Old 09-01-2010, 04:12 PM   #3
thesink
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Jan 2010
St. Paul, Minnesota
Posts: 35
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Quote:
Originally Posted by Nateo View Post
Did you aerate the wort before pitching the yeast?
I'll pour the chilled wort back and forth from the bucket to the kettle about 8-10 times before I pitch.
Sorry, I forgot to mention that. Yep, I did aerate the wort. I do partial boils, so I boiled 3 gallons of bottled water. Then after I cooled the wort down, I mixed it with 2 gallons of clean water and then aerated it for about 5 minutes.

 
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Old 09-01-2010, 05:34 PM   #4
Burgs
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Feb 2010
Decatur, IL
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Did you go ahead and proceed with bottling?

If not, and you have the carboys free, you could brew a quick British mild or bitter, something with a fast turnaround and rack it - then pitch this stout on the yeast cake... I bet it would take it the rest of the way down to where you want the FG to be.

*edit* I guess I can assume you bottled it since you said you had it in the bucket. Did you taste it? It's gotta be pretty sweet... :/

I guess what I'm suggesting is that if you find yourself in this situation again, might want to try pitching it all onto a nice cake o yeast.


 
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