Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


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
Feedback Score: 0 reviews
 
BansheeRider's Avatar
Recipes 
 
Join Date: Dec 2012
Posts: 1,509
Liked 101 Times on 92 Posts
Likes Given: 9

Default Beer fermented down to 1.001

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.
BansheeRider is offline
 
Reply With Quote
Old 08-31-2013, 08:24 PM   #2
Onkel_Udo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2013
Location: HAMMOND, Indiana
Posts: 1,148
Liked 268 Times on 201 Posts
Likes Given: 3

Default

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.


Onkel_Udo is offline
 
Reply With Quote
Old 08-31-2013, 09:07 PM   #3
BansheeRider
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
BansheeRider's Avatar
Recipes 
 
Join Date: Dec 2012
Posts: 1,509
Liked 101 Times on 92 Posts
Likes Given: 9

Default

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.
BansheeRider is offline
 
Reply With Quote
Old 08-31-2013, 09:16 PM   #4
WoodlandBrew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WoodlandBrew's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Malden, MA
Posts: 2,188
Liked 227 Times on 198 Posts
Likes Given: 59

Default

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.
WoodlandBrew is offline
 
Reply With Quote
Old 08-31-2013, 10:06 PM   #5
DoWBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Posts: 255
Liked 38 Times on 29 Posts
Likes Given: 29

Default

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.
DoWBrewer is offline
 
Reply With Quote
Old 08-31-2013, 11:43 PM   #6
BansheeRider
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
BansheeRider's Avatar
Recipes 
 
Join Date: Dec 2012
Posts: 1,509
Liked 101 Times on 92 Posts
Likes Given: 9

Default

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.
BansheeRider is offline
 
Reply With Quote
Old 09-01-2013, 02:42 AM   #7
tbizzle88
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Posts: 9
Liked 1 Times on 1 Posts
Likes Given: 2

Default

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
tbizzle88 is offline
 
Reply With Quote
Old 09-01-2013, 02:50 PM   #8
BansheeRider
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
BansheeRider's Avatar
Recipes 
 
Join Date: Dec 2012
Posts: 1,509
Liked 101 Times on 92 Posts
Likes Given: 9

Default

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.
BansheeRider is offline
 
Reply With Quote
Old 09-01-2013, 05:27 PM   #9
DoWBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Posts: 255
Liked 38 Times on 29 Posts
Likes Given: 29

Default

1.005 is not crazy for the Nottingham yeast. It is highly attenuative.
DoWBrewer is offline
 
Reply With Quote
Old 09-01-2013, 05:50 PM   #10
chickypad
lupulin shift victim
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
chickypad's Avatar
Recipes 
 
Join Date: Jul 2010
Location: SF Peninsula
Posts: 3,933
Liked 550 Times on 458 Posts
Likes Given: 227

Default

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*.


chickypad is offline
 
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

Newest Threads

LATEST SPONSOR DEALS