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Old 11-26-2012, 02:18 PM   #1
Romeo
 
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I have a Wheat American extract beer for 10 days in my first fermenter there is no more action in my airlock I checked yesterday it says 1021 how can I lower it...? I would like 1005...?
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Old 11-26-2012, 02:40 PM   #2
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It's only been 10 days. I'd give it another week & check it again. Fermentation isn't always rapid. Plus some extracts seem to have a lot more unfermentables than others.
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Old 11-26-2012, 02:44 PM   #3
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Quote:
Originally Posted by unionrdr
It's only been 10 days. I'd give it another week & check it again. Fermentation isn't always rapid. Plus some extracts seem to have a lot more unfermentables than others.
I did a yeast starter is that shouldn't make it easier..?
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Old 11-26-2012, 02:45 PM   #4
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Unfortunately, this is more about preventative processes and cannot easily be fixed after the fact. Yeast health, pitch size, pre-pitch oxygenation, proper nutrient levels, using primarily extract vs. mashing grains, maintaining stable fermentation temperatures, mash temp. / time, hitting your projected OG, etc. can all have something to do with your FG being higher than expected.

95% or more of fermentation occurs within the first 3 to 7 days. I doubt you will hit 1.005 if you're at 1.021 on day 10. It may drop to 1.018/19, but that's about it. I would still leave it in for another week or two for conditioning/refining.

 
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Old 11-26-2012, 02:46 PM   #5
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Ime,yeast starters made it take off sooner. But not always done sooner. What was your initial ferment temp? Too cool & the yeast get sluggish or stall out.
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Old 11-26-2012, 02:50 PM   #6
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Quote:
Originally Posted by bobbrews
Unfortunately, this is more about preventative processes and cannot easily be fixed after the fact. Yeast health, pitch size, pre-pitch oxygenation, proper nutrient levels, using primarily extract vs. mashing grains, maintaining stable fermentation temperatures, hitting your projected OG, etc. can all have something to do with your FG being higher than expected.

95% or more of fermentation occurs within the first 3 to 7 days. I doubt you will hit 1.005 if you're at 1.021 on day 10. It may drop to 1.018/19, but that's about it. I would still leave it in for another week or two for conditioning/refining.
Pre pitch oxygenation I'm not sure that I'm familiar with...?
So what would be my ABV with an OG 1040 and FG 1020....?
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Old 11-26-2012, 02:51 PM   #7
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Where are you pulling your target of 1.005 from? Seems a rather arbitrary number... You'll get whatever FG your yeast and your extract give you - but, like uniondr suggested, at 10 days, it's still a little early to get nervous that 1.021 is your FG. Give it another few days and pull another sample. You may drop into the mid teens.

I'd actually disagree with what bobbrews says there - I had one brew, some time ago, that was around 1.020ish at about 2 and a half weeks in the fermenter. I gave it a gentle swirl and an extra week, and it hit 1.016.

Now, as for what actual FG you might be likely to hit, your recipe, your yeast, and your fermentation temperatures all play a role. If you can share those, we may be able to help tell you what you can really expect for an FG.

 
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Old 11-26-2012, 02:56 PM   #8
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Quote:
Originally Posted by unionrdr
Ime,yeast starters made it take off sooner. But not always done sooner. What was your initial ferment temp? Too cool & the yeast get sluggish or stall out.
I live in miami the temp is 70/72
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Old 11-26-2012, 02:57 PM   #9
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Quote:
Originally Posted by stratslinger View Post
I had one brew, some time ago, that was around 1.020ish at about 2 and a half weeks in the fermenter. I gave it a gentle swirl and an extra week, and it hit 1.016.
That may be possible. But 1.020ish (which could be 1.018, 1.019, 1.020) down to 1.016 is hardly the same as 1.020 down to 1.005. Plus, you may have followed better processes, as mentioned above.

 
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Old 11-26-2012, 03:01 PM   #10
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I agree that at this point it seems more recipe related. Temp was fine to produce esters common to wheat beer flavors. But maybe underpitched.
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