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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Yeast cultivation on stir plate - FG affected?
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Old 07-31-2012, 03:35 PM   #1
drakub
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Default Yeast cultivation on stir plate - FG affected?

For the last few batches my buddy and I have been cultivating our yeast on a stir plate for about 18 to 24 hrs prior to pitching. Consequently, our beer has been finishing with a very low FG (there might be other reasons such as high temp, wrong yeast etc) but i wanted to make sure that yeast cultivation is not the sole reason for very low FG/dry beer.

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Old 07-31-2012, 03:42 PM   #2
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Originally Posted by drakub View Post
For the last few batches my buddy and I have been cultivating our yeast on a stir plate for about 18 to 24 hrs prior to pitching. Consequently, our beer has been finishing with a very low FG (there might be other reasons such as high temp, wrong yeast etc) but i wanted to make sure that yeast cultivation is not the sole reason for very low FG/dry beer.

Thanks

It's not.


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Old 07-31-2012, 03:43 PM   #3
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It depends on a multitude of factors not just yeast. Are you overshooting your expected FG? I make a stir plate starter for every beer and have had zero issues. In fact since I started doing this years ago pretty much every beer hits its predicted FG. If you are finishing with a dry beer I would look at mash temps/recipe formulation before yeast pitching rates.
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Old 07-31-2012, 04:39 PM   #4
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Originally Posted by Phunhog View Post
It depends on a multitude of factors not just yeast. Are you overshooting your expected FG? I make a stir plate starter for every beer and have had zero issues. In fact since I started doing this years ago pretty much every beer hits its predicted FG. If you are finishing with a dry beer I would look at mash temps/recipe formulation before yeast pitching rates.
yeah.. there are some possible other issues that i am going to address with my next batch... one of them is the fermentation temp which is at about 72 another one might be the type of yeast that i have been using as well.

In the last few batches my FG was way lower then originally planned.

I guess i am just trying to eliminate all possible causes before my next batch and one them was the yeast started as it seems that since i have been doing the cultivation that is also when all of my batches finished with dry beer but a lot of ALC.
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Old 07-31-2012, 04:49 PM   #5
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Originally Posted by drakub View Post
yeah.. there are some possible other issues that i am going to address with my next batch... one of them is the fermentation temp which is at about 72 another one might be the type of yeast that i have been using as well.

In the last few batches my FG was way lower then originally planned.

I guess i am just trying to eliminate all possible causes before my next batch and one them was the yeast started as it seems that since i have been doing the cultivation that is also when all of my batches finished with dry beer but a lot of ALC.
Fermentation temp shouldn't be it either. What was your yeast and recipe?
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Old 07-31-2012, 06:05 PM   #6
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What is "way lower than planned"?
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Old 07-31-2012, 06:25 PM   #7
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Are you brewing all grain or extract? All grain, try mashing at a higher temp. Extract you are always going to have a different finishing gravity because you do not have the ability to choose mash temp.
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Old 07-31-2012, 06:33 PM   #8
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What is "way lower than planned"?
yeah... way low

planned at 1.020
tested at 1.007
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Old 07-31-2012, 06:35 PM   #9
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Are you brewing all grain or extract? All grain, try mashing at a higher temp. Extract you are always going to have a different finishing gravity because you do not have the ability to choose mash temp.
This one was all grain plus 1lbs of dme... i will submit a recipe
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Old 07-31-2012, 06:36 PM   #10
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1020 is pretty high for most styles. In fact, I'd prefer 1007 to 1020 in most styles.


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