Beer fermented down to 1.001 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Beer fermented down to 1.001

Reply
 
Thread Tools
Old 08-31-2013, 08:14 PM   #1
BansheeRider
HBT_SUPPORTER.png
 
BansheeRider's Avatar
Recipes 
 
Dec 2012
Posts: 1,511
Liked 102 Times on 93 Posts



OG was 1043, partial mash BIAB method, mashed at 152 degrees for an hour. Used Nottingham yeast fermented between 64-68 degrees. After 5 days I raised the temp to about 75. Why did my FG get so low? The beer is super dry but doesn't taste horrible. My LHBS said I possibly have a wild yeast infection but everything looks and tastes fine.
__________________
Good judgement comes from experience, experience comes from bad judgement.

 
Reply With Quote
Old 08-31-2013, 08:24 PM   #2
Onkel_Udo
Recipes 
 
Jul 2013
HAMMOND, Indiana
Posts: 1,905
Liked 576 Times on 411 Posts


Hydrometer or operator error is the most common cause. The scale can slip in cheap hydrometer. Your could be reading the wrong scale...I am not sure but with no off flavors, I am not believing the reading.

 
Reply With Quote
Old 08-31-2013, 09:07 PM   #3
BansheeRider
HBT_SUPPORTER.png
 
BansheeRider's Avatar
Recipes 
 
Dec 2012
Posts: 1,511
Liked 102 Times on 93 Posts


Quote:
Originally Posted by Onkel_Udo View Post
Hydrometer or operator error is the most common cause. The scale can slip in cheap hydrometer. Your could be reading the wrong scale...I am not sure but with no off flavors, I am not believing the reading.
My hydrometer is fine.
__________________
Good judgement comes from experience, experience comes from bad judgement.

 
Reply With Quote
Old 08-31-2013, 09:16 PM   #4
WoodlandBrew
HBT_SUPPORTER.png
 
WoodlandBrew's Avatar
Recipes 
 
Oct 2012
Malden, MA
Posts: 2,191
Liked 244 Times on 199 Posts


In some fairly lengthy experiments I found that inoculation rate effects attenuation. At an inoculation rate of 200 million cells per milliliter with a 9P wort I have observed that kind of attenuation.

However, That's just one of a multitude of possibilities.

More details can be found in my blog and also in the book I am publishing next month.
__________________
The 2nd edition is now available: Brewing Engineering
Woodland Brewing Research Blog Applied Science for Better Beer.

 
Reply With Quote
Old 08-31-2013, 10:06 PM   #5
DoWBrewer
Recipes 
 
Aug 2013
Posts: 255
Liked 38 Times on 29 Posts


It is highly unlikely you would ferment down that far even with a wild stain. I would guess something is wrong with your hydrometer. However, it may not be off much, the Nottingham strain (if I remember correctly) is highly attentive. For instance you could be at 1.006 and your hydrometer is off by a few points. Either way if it tastes good don't worry about it.

 
Reply With Quote
Old 08-31-2013, 11:43 PM   #6
BansheeRider
HBT_SUPPORTER.png
 
BansheeRider's Avatar
Recipes 
 
Dec 2012
Posts: 1,511
Liked 102 Times on 93 Posts


It just tastes a bit watered down but no off flavors that I can taste. It the centinnial blonde recipe except I used all cascade. I'm going to dry hop it to give it a bit more character.
__________________
Good judgement comes from experience, experience comes from bad judgement.

 
Reply With Quote
Old 09-01-2013, 02:42 AM   #7
tbizzle88
Recipes 
 
Jun 2013
Posts: 9
Liked 1 Times on 1 Posts


I had this issue a couple times recently, and I've determined it's due to my ferm temps. My next project even before my next batch is going to be a fermentation chamber using an old mini fridge...A lot of different designs here on HBT.
__________________
Primary- Bavarian Wheat
Secondary- Empty
Bottled- Brown Ale, Galaxy IPA, Belgian Pale Ale, ESB

 
Reply With Quote
Old 09-01-2013, 02:50 PM   #8
BansheeRider
HBT_SUPPORTER.png
 
BansheeRider's Avatar
Recipes 
 
Dec 2012
Posts: 1,511
Liked 102 Times on 93 Posts


Well I just noticed that my beer is sitting at 75 degrees, which is fine because it is no longer fermenting. I'm just waiting to empty a keg so I can rack it. I guess I should be adding .04 points to the reading at 75 degrees. I was only adding .01. However 1.005 is still a bit low correct?
__________________
Good judgement comes from experience, experience comes from bad judgement.

 
Reply With Quote
Old 09-01-2013, 05:27 PM   #9
DoWBrewer
Recipes 
 
Aug 2013
Posts: 255
Liked 38 Times on 29 Posts


1.005 is not crazy for the Nottingham yeast. It is highly attenuative.

 
Reply With Quote
Old 09-01-2013, 05:50 PM   #10
chickypad
lupulin shift victim
HBT_SUPPORTER.png
 
chickypad's Avatar
Recipes 
 
Jul 2010
SF Peninsula
Posts: 5,071
Liked 899 Times on 729 Posts


Quote:
Originally Posted by BansheeRider View Post
Well I just noticed that my beer is sitting at 75 degrees, which is fine because it is no longer fermenting. I'm just waiting to empty a keg so I can rack it. I guess I should be adding .04 points to the reading at 75 degrees. I was only adding .01.
How are you getting the .004, did you test the calibration yourself? Most hyrometers I've seen are calibrated to 60* so you would add between .001 and .002 to correct for 75*.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Not sure if beer fermented. cardfan1580 Beginners Beer Brewing Forum 7 08-09-2013 09:31 PM
How can I tell if my beer fermented sucessfully? Chrozi_75 Fermentation & Yeast 5 02-24-2013 10:05 PM
Fermented beer help please accordpower99 Beginners Beer Brewing Forum 6 09-25-2012 06:17 PM
Can I steep crystal malts and add the "tea to already fermented and kegged beer beer? Devils_Chariot All Grain & Partial Mash Brewing 8 09-15-2012 04:49 AM
Has my beer fermented? jasonclick Fermentation & Yeast 9 06-01-2012 11:23 PM


Forum Jump