Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > two consecutive stuck ferms
Reply
 
Thread Tools
Old 06-24-2012, 09:12 PM   #1
afalconc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: piedras negras
Posts: 59
Liked 5 Times on 5 Posts

Default two consecutive stuck ferms

i have been tring to replicate a red ale, but in two attemps so far i had a stuck ferm at 1.020, my target FG is 1.012.

nail al the steps to the dot, still dont now what is going wrong.

here is the recipe.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: American Red Ale
Brewer:
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.48 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.051 SG
Estimated Color: 14.8 SRM
Estimated IBU: 29.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10 lbs Munich Malt (9.0 SRM) Grain 1 93.0 %
8.0 oz Caramunich Malt (56.0 SRM) Grain 2 4.7 %
4.0 oz Special B Malt (180.0 SRM) Grain 3 2.3 %
0.70 oz Cascade [8.90 %] - Boil 60.0 min Hop 4 19.4 IBUs
0.50 oz Cascade [8.90 %] - Boil 15.0 min Hop 5 6.9 IBUs
0.50 oz Cascade [8.90 %] - Boil 5.0 min Hop 6 2.8 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 7 -


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 10 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 3.86 gal of water at 159.5 F 152.0 F 60 min

Sparge: Fly sparge with -7.59 gal water at 168.0 F
Notes:
------

all help is appreciated

cheers.


afalconc is offline
 
Reply With Quote
Old 06-24-2012, 10:32 PM   #2
lud
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Billings, Montana
Posts: 239
Liked 12 Times on 11 Posts

Default

Are you using a refractometer to measure FG?


lud is offline
 
Reply With Quote
Old 06-24-2012, 11:54 PM   #3
lud
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Billings, Montana
Posts: 239
Liked 12 Times on 11 Posts

Default

Thermometers calibrated?
lud is offline
 
Reply With Quote
Old 06-25-2012, 12:01 AM   #4
ColumbusAmongus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: , MI
Posts: 172
Liked 4 Times on 4 Posts
Likes Given: 1

Default

What are your mash temps? The for sure way to hit 1.012 would be to lower them so you are getting more fermentable sugars. Do you make starters? I found they my FG went a bit lower after doing starters to pitch the right amount of cells.
ColumbusAmongus is offline
 
Reply With Quote
Old 06-25-2012, 04:42 PM   #5
afalconc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: piedras negras
Posts: 59
Liked 5 Times on 5 Posts

Default

i do use a refractometer, but since i have this problem i used the hidrometer just make sure i was getting the rigth reading, i used 2 termometers, 1 digital, 1 alcohol. my mash temp is 152, i yes im actually considering lower it to 148, can be a lack off oxigen???
afalconc is offline
 
Reply With Quote
Old 06-25-2012, 04:57 PM   #6
Darwin18
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Darwin18's Avatar
Recipes 
 
Join Date: Nov 2008
Location: Garner, NC
Posts: 4,895
Liked 835 Times on 594 Posts
Likes Given: 490

Default

Are you making a starter and aerating?
Darwin18 is online now
 
Reply With Quote
Old 06-25-2012, 05:01 PM   #7
billl
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Raleigh, NC
Posts: 2,097
Liked 320 Times on 268 Posts
Likes Given: 7

Default

Munich malt has half the diastatic power of 2 row. It still self-converts, but not nearly as well, and it might take longer than some of your other brews. Did you test to see if you had any remaining starch? You might try a looser mash and give it an extra 15 minutes before you start fiddling with the temp.

Lack of oxygen certainly doesn't do yeast any favors, be we aren't talking about a high FG beer here. If you've brewed a bunch of other beers before and know how to aerate and pitch a proper amount of yeast, I wouldn't think that would be an issue for you.
billl is offline
 
Reply With Quote
Old 06-25-2012, 05:10 PM   #8
two_hearted
Feedback Score: 4 reviews
Recipes 
 
Join Date: Apr 2010
Location: Cincinnati, Ohio
Posts: 2,279
Liked 191 Times on 154 Posts
Likes Given: 42

Default

Am I the only one who doesn't think that you're far enough off on FG to worry? How does it taste? I can understand wanting to improve your skills and get expected results, but being off by .08 could be any number of things. I wouldn't worry about it. I mean, if you're process is dialed in and you got 2 consecutive similar results...then you've succeeded. It could just be your brand of malts is different from what beersmith calculates.
two_hearted is offline
 
Reply With Quote
Old 06-25-2012, 05:30 PM   #9
afalconc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: piedras negras
Posts: 59
Liked 5 Times on 5 Posts

Default

Quote:
Originally Posted by billl View Post
Munich malt has half the diastatic power of 2 row. It still self-converts, but not nearly as well, and it might take longer than some of your other brews. Did you test to see if you had any remaining starch? You might try a looser mash and give it an extra 15 minutes before you start fiddling with the temp.

Lack of oxygen certainly doesn't do yeast any favors, be we aren't talking about a high FG beer here. If you've brewed a bunch of other beers before and know how to aerate and pitch a proper amount of yeast, I wouldn't think that would be an issue for you.
you mean mash for a longer time, hour and a half??
afalconc is offline
 
Reply With Quote
Old 06-25-2012, 05:31 PM   #10
afalconc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: piedras negras
Posts: 59
Liked 5 Times on 5 Posts

Default

Quote:
Originally Posted by Darwin18 View Post
Are you making a starter and aerating?
no and no, but never have a n issue with onther brews, just this one.

cheers


afalconc is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Stuck fermentaion not stuck anymore!!! raven1a Fermentation & Yeast 1 04-11-2012 05:26 PM
Help, its stuck! edwaka01 Fermentation & Yeast 10 02-15-2012 03:06 PM
When is a Stuck Fermenation a Stuck Fermentation hiphops Fermentation & Yeast 16 06-05-2011 06:57 PM
Phenolic in consecutive batches thoughtsonhops Fermentation & Yeast 20 05-13-2011 05:39 AM
Need advice on 2 stuck ferms.... blkandrust Fermentation & Yeast 7 07-19-2010 09:53 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS