Why the hell can't I seem to hit my target FG with this IIPA recipe??? - Page 4 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Why the hell can't I seem to hit my target FG with this IIPA recipe???

Reply
 
Thread Tools
Old 08-04-2013, 10:41 PM   #31
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,042
Liked 7616 Times on 5360 Posts


Quote:
Originally Posted by homebrewbeliever View Post
Yooper, one unrelated question, but since you're probably going to see this reply and since I know you make wines: I am about to blend a sweet wine with a dry wine that I dried out with EC-1118. The wine has cleared and all looks well, and I am wondering if you think I should add Kmeta and Ksorbate to stabilize the dry wine before blending it with the sweet. I am going to keg it because I want it sparkling, but I don't want the fermentation starting up again in the keg (I don't know if this would even happen, but I know that EC-1118 is a beast of a yeast). Even so, I would love to avoid using the Kmeta and Ksorbate if I can get away with it. What do you think? Would it hurt to just go ahead and blend the wines in the keg and then put under pressure without adding the stabilizers?
Hmmm- that's a good question! I would think that EC1118 would indeed ferment the sweet wine, depending on how clear it is and and what the OG/FG is.

One thing you can do is keep the keg cold- if you keep the keg cold right after you blend them, the yeast probably won't be able to start up again. That's assuming that the wine is very clear, no new lees are dropping, and the wine is more than about 12%+/- so. If the wine is +12%ish, and it's very clear, and it's been cold stabilized, adding the new sweet wine and keeping the entire keg cold probably would ensure few enough viable yeast to start up again. That's making a few assumptions and guesses, of course, but it should work.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 08-06-2013, 02:16 PM   #32
homebrewbeliever
HBT_LIFETIMESUPPORTER.png
 
homebrewbeliever's Avatar
Recipes 
 
May 2012
Portland, OR
Posts: 313
Liked 12 Times on 12 Posts


Quote:
Originally Posted by Rambleon
Another thing to consider trying next time is adding your simple sugars later in the fermentation. Brew and pitch as you have been but once you see fermentation slowing add your sugars into the carboy (dissolve in a small amount of water). This will allow the yeast to eat up the less fermentable long-chain sugars first and then have the simple sugars for desert. Theres always room for desert.
I never thought of that! And I like your mantra, cause hell yeah there is always room for dessert!


__________________
For eclectic escapades in home-brewed deliciousness:
http://homebrewbeliever.blogspot.com

 
Reply With Quote
Old 08-06-2013, 02:20 PM   #33
homebrewbeliever
HBT_LIFETIMESUPPORTER.png
 
homebrewbeliever's Avatar
Recipes 
 
May 2012
Portland, OR
Posts: 313
Liked 12 Times on 12 Posts


Quote:
Originally Posted by Yooper

Hmmm- that's a good question! I would think that EC1118 would indeed ferment the sweet wine, depending on how clear it is and and what the OG/FG is.

One thing you can do is keep the keg cold- if you keep the keg cold right after you blend them, the yeast probably won't be able to start up again. That's assuming that the wine is very clear, no new lees are dropping, and the wine is more than about 12%+/- so. If the wine is +12%ish, and it's very clear, and it's been cold stabilized, adding the new sweet wine and keeping the entire keg cold probably would ensure few enough viable yeast to start up again. That's making a few assumptions and guesses, of course, but it should work.
Thanks, Yooper. I went ahead and blended them without any stabilizers and am keeping the keg at 40*F under pressure. It's sitting at 15.9% abv and it is incredibly clear. However, I did blend them before I got them cold, so it will be an interesting experiment to see what happens. The data sheet on the EC-1118 says that the yeast is viable between 50-86*F, so I am thinking that it would have gotten too cold before the yeast had a chance to start up again.
__________________
For eclectic escapades in home-brewed deliciousness:
http://homebrewbeliever.blogspot.com

 
Reply With Quote
Old 08-06-2013, 02:34 PM   #34
kombat
HBT_SUPPORTER.png
Recipes 
 
Oct 2009
Ottawa, Ontario, Canada
Posts: 5,425
Liked 1938 Times on 1219 Posts


Quote:
Originally Posted by homebrewbeliever View Post
I'll go ahead and mash at 148*F. I am not resistant, I've just never mashed anything that low before.
I mash all my IPA's and IIPA's at 148. 148 isn't really that "low." You could mash at 144 and get a VERY fermentable wort. 148 is near the "compromise" zone between the alpha and beta amalyse enzymes.

 
Reply With Quote
Old 08-06-2013, 02:40 PM   #35
funnycreature
Beer Crafter, Metalhead \m/
HBT_LIFETIMESUPPORTER.png
 
funnycreature's Avatar
Recipes 
 
Mar 2013
New House, WV
Posts: 1,049
Liked 189 Times on 161 Posts


You should try this method:
http://braukaiser.com/blog/blog/2013/02/02/kaipa2/

You basically take some enzymatically active wort from your mash and pasteurize it, then add it to the fermenter. I've never done it but it might be worth trying!
__________________
Brütal Brews - Infüsing Craft Beer with Metal since 2013

Check out my wife's etsy store where she offers soaps made with my beer!

 
Reply With Quote
Old 08-07-2013, 08:40 PM   #36
chuckstout
Recipes 
 
Feb 2012
, Wa
Posts: 895
Liked 219 Times on 146 Posts


Also stick with a very healthy yeast starter and buy some sort of yeast nutrient for them. Plus as far fermentation temps I would do a slow rise over the course of 9-12 days. At day three or four I would raise the temp a degree then another point every 2 or 3 days tell I hit 70 or whatever your comfortable with, then I would hold it tell the yeast are done. These things really improved my batches.

As far as mashing I agree 147-149 90 min.

Edit: cheers!

 
Reply With Quote
Old 08-07-2013, 08:47 PM   #37
LovesIPA
Recipes 
 
May 2012
Sacramento, CA
Posts: 1,521
Liked 204 Times on 153 Posts


You might want to take a look at this thread as well, as it's very relevant to your issue. http://www.homebrewtalk.com/f36/cont...h-times-60576/

 
Reply With Quote
Old 08-10-2013, 07:24 PM   #38
homebrewbeliever
HBT_LIFETIMESUPPORTER.png
 
homebrewbeliever's Avatar
Recipes 
 
May 2012
Portland, OR
Posts: 313
Liked 12 Times on 12 Posts


Quote:
Originally Posted by LovesIPA
You might want to take a look at this thread as well, as it's very relevant to your issue. http://www.homebrewtalk.com/f36/cont...h-times-60576/
That is an AWESOME thread!!! Thanks!
__________________
For eclectic escapades in home-brewed deliciousness:
http://homebrewbeliever.blogspot.com

 
Reply With Quote
Old 08-10-2013, 07:26 PM   #39
homebrewbeliever
HBT_LIFETIMESUPPORTER.png
 
homebrewbeliever's Avatar
Recipes 
 
May 2012
Portland, OR
Posts: 313
Liked 12 Times on 12 Posts


Now how about water to grain ratios? I've been doing about 1.5 quarts of water per pound of grain, but I am wondering if it would help to increase the ratio to 1.75 quarts per pound... What do you think?
__________________
For eclectic escapades in home-brewed deliciousness:
http://homebrewbeliever.blogspot.com

 
Reply With Quote
Old 08-11-2013, 03:33 PM   #40
PeteNMA
Recipes 
 
Dec 2012
Cary, North Carolina
Posts: 747
Liked 100 Times on 82 Posts


Quote:
Originally Posted by homebrewbeliever View Post
Really? I didn't know that high OG beers had to be mashed lower to finish lower... I figured that it would put off the same amount of fermentable and unfermentable sugars as other beers that were mashed at that temp.
Don't forget that your base malt is a source of non-fermentables too. You can usually ignore them for regular gravity batches, but once you get into the high gravity stuff you have a lot more base malt and you tend to lose a bit of mash efficiency too, so the non-fermentable contribution from the base malt goes up.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Help with IIPA recipe Taco29wps Recipes/Ingredients 2 05-22-2013 02:02 AM
IIPA recipe, need help Cold Country Brewery Recipes/Ingredients 13 10-10-2011 08:34 PM
Recipe for an IIPA? Homercidal Recipes/Ingredients 3 02-16-2010 04:46 PM
finally hit target FG for a LHBS recipe! I'm happy! LSDracula Beginners Beer Brewing Forum 1 10-03-2009 05:00 PM
Hop Hell IIPA Suthrncomfrt1884 Homebrew Ale Recipes 4 06-27-2009 04:35 PM


Forum Jump