Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > ESB FG seems too low
Reply
 
Thread Tools
Old 05-25-2012, 04:08 AM   #1
B_Lines
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Austin, TX
Posts: 31
Default ESB FG seems too low

I did my first all grain and the OG was a 1.040. after primary and secondary the FG is 1.002. target was about a 1.014 i think. Is that from a bacteria or wild strain of yeast?

10.5 lbs of grains and the WPL002 yeast. That was in the started for about 24 hours prior.

An help would be nice


B_Lines is offline
 
Reply With Quote
Old 05-25-2012, 04:55 AM   #2
DrinkNoH2O
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Aliso Viejo, CA
Posts: 556
Liked 33 Times on 23 Posts
Likes Given: 2

Default

I think it def. finished dry but I doubt there was an infection or anything. 1.040 is a pretty low OG (especially for an ESB) so I'd expect it to finish somewhat low.

What was your mash schedule? What was your grain bill?

Might also check that your thermometer is accurate (both for the mash temp as well as correction factor when checking gravity).


DrinkNoH2O is offline
 
Reply With Quote
Old 05-25-2012, 05:46 PM   #3
shawnbou
Zyme Lord
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
shawnbou's Avatar
Recipes 
 
Join Date: Mar 2009
Location: Austin, Texas
Posts: 543
Liked 22 Times on 20 Posts
Likes Given: 44

Default

I agree there's no reason to suspect an infection if it doesn't taste infected / sour / horsey / etc.

As DrinkNoH2O noted, 1.040 is a little low for an ESB. OG on batches I've done was more like 1.050-1.055, so it could be that you just got less saccharification and started and finished lower than expected.

But a drier-than-expected finish could be the result of mashing too low. What was your mash temperature?
__________________
Read my brewing blog here! Last of the Zyme Lords

BOUSIRIS BOUERY - Home of the Zyme Lord
The cans of Leinenkugel's had masking tape on them with JOHN'S printed in ink. Amy looked around me and said, "John is protective about his beer, isn't he?"
"I put that label on there. When company comes I want them to know the Leinie's is his, not mine."
- David Wong

On Tap:
Anna Livia Irish Stout
Gondor IPA
Melancholy Bill's Infinitely Sad Pumpkin Ale
Lucian's Landing Ginger Metheglin
shawnbou is offline
 
Reply With Quote
Old 05-25-2012, 07:36 PM   #4
phoenixs4r
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Hayward, California
Posts: 1,516
Liked 55 Times on 50 Posts
Likes Given: 38

Default

That's 95% apparent attenuation.....

White labs lists that strain at 63-70%.

Are you sure your hydrometer is reading correctly?

EDIT: wait do least manufactuers list apparent or actual attentuation? I can't remember
phoenixs4r is offline
 
Reply With Quote
Old 05-25-2012, 08:42 PM   #5
daksin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
daksin's Avatar
Recipes 
 
Join Date: Aug 2011
Location: San Diego, CA
Posts: 4,362
Liked 314 Times on 271 Posts
Likes Given: 344

Default

In my hands WLP002 attenuates more than WY1968 which is a similar strain. That said, I don't think I've ever seen a british yeast go that far down- I've never even had US05 do that. It was a pretty low gravity beer though, so if you mashed lower than you thought, had a real low % crystal in there, and fermented warm, I suppose it's possible. What temperature did you mash at? What was the grain bill? Do you know your efficiency? What temperature did the beer ferment at (beer temp, not ambient temperature)? Did you aerate at all or use pure O2?

+1 to checking the calibration on your hydrometer. Put it in some tap water (don't need distilled, the TDS in tap isn't enough to show up as a difference from distilled on a homebrew hydrometer) at 60F and make sure it's reading 1.000.
__________________
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!

twitter.com/2kidsbrewing .. facebook.com/2kidsbrewing .. 2kidsbrewing.com
daksin is offline
 
Reply With Quote
Old 05-25-2012, 10:34 PM   #6
jmprdood
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: , Home is Spokane WA
Posts: 597
Liked 21 Times on 21 Posts

Default

I'm with daksin - 1st thing I thought is maybe a low mash temp produced a lot of fermentables.
__________________
If you're stupid, you have to be tough.
jmprdood is offline
 
Reply With Quote
Old 05-29-2012, 07:19 PM   #7
B_Lines
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Austin, TX
Posts: 31
Default

O.k. here are some numbers
Grain Bill
1/2 lb 60L
9 lb 2row
1 lb 90L

3 gallons of strike water washed in at 160. I added the 5.2 ph stabilizer and at 30 min the PH was 5.0 and the temp was 154 in the center. I mashed in a 10 gallon igloo cooler with a false botton. I rinsed the grains and had a total of about 5.8 gallons with an OG of 1.043. One thing i know i did wrong is i didnt have enough sparge water as my HLT is only 5 gallons (new one is coming).
B_Lines is offline
 
Reply With Quote
Old 05-29-2012, 07:31 PM   #8
cdeme123
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Palatine, IL
Posts: 61
Liked 6 Times on 6 Posts

Default

Your water to grain ratio is nearly 2 to one. Is that what the recipe calls for? It's not ridiculously high but most recipes I work with are between 1.2 and 1.5.
cdeme123 is offline
 
Reply With Quote
Old 05-29-2012, 07:35 PM   #9
cdeme123
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Palatine, IL
Posts: 61
Liked 6 Times on 6 Posts

Default

Just had another thought. What temps did you take you gravity readings at?
cdeme123 is offline
 
Reply With Quote
Old 05-29-2012, 07:42 PM   #10
cdeme123
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Palatine, IL
Posts: 61
Liked 6 Times on 6 Posts

Default

Disregard my first post. Got my units screwed up.


cdeme123 is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS