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Old 11-05-2008, 04:53 AM   #1
jmo88
 
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My last two beers had a FG of 1.020. Now my Nut Brown, OG 1.056, has remained about 1.024 for a full day now in the primary. I pitched two rehydrated packs of Windsor dry to try and get a lower FG than my previous batches. I know it is still a bit early, but I have to say I am shocked that after four days in the primary with two yeast packs it is only at 1.024. I partial mash and don't aerate because I top off with two gallons of reverse osmosis water. I know that windsor finishes higher than Nottingham (LHBS was out of it) but not that high.

Any thoughts?
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Old 11-05-2008, 05:14 AM   #2
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Sounds more like "M"G (Middle) than FG to me. I have a beer that has been in primary for 11 days now and it is still fermenting. I had a beer recently that was at 1.017 at 14 days and 1.014 at 18 days. It was probably at 1.030 at day 4. Both of these were ales.

4 days is WAY too early to be taking stalled ferment measures. You are more likely to get the less desirable effects of overpitching if you keep throwing more yeast in.

Wait for two weeks and then see where you stand.
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Old 11-05-2008, 06:27 AM   #3
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Let it go for another week then check it again - I've never checked for FG on a brew earlier than 10 days.
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Old 11-05-2008, 02:03 PM   #4
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We're beginners. We don't have the patience to wait a day longer than the recipe tells us.

Seriously: I'm a complete beginner too, but I have learned to stop freaking out about FG. You still get beer, and it will still get you drunk, which is pretty much the only reason we spend our time stairing down the hydrometer.

 
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Old 11-05-2008, 02:05 PM   #5
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Windsor. That's your problem right there. It doesn't surprise me that yeast leaves a very high FG.

%57 is very low, but there may be other factors contributing to the yeast's inability to attenuate fully. A recipe would be needed to assess what is going on. Ferment temps? How do you aerate?

With Windsor I think I have hit around 65% to 68%.
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Old 11-05-2008, 02:11 PM   #6
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Just wait. I had one beer finish in 36 hours and I still left it in primary for 3 weeks just to be sure and let the yeast clean up. Patients is a hard thing to develop.
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Old 11-05-2008, 04:23 PM   #7
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Yeah my patience sucks, I know. But after my research on pitch rates, I figured this sort of thing wouldn't happen after pitching two packs. Ferment temp is 64F. Recipe is:

Fermentables
Ingredient Amount % MCU When
US Caramel 60L Malt 1.00 lb 9.5 % 11.4 In Mash/Steeped
US Flaked Oats 1.00 lb 9.5 % 0.6 In Mash/Steeped
US 2-Row Malt 1.00 lb 9.5 % 0.3 In Mash/Steeped
US Flaked Rye 0.75 lb 7.1 % 0.4 In Mash/Steeped
US Victory Malt 0.50 lb 4.8 % 2.6 In Mash/Steeped
US Chocolate Malt 0.25 lb 2.4 % 16.6 In Mash/Steeped
Extract - Amber Liquid Malt Extract 6.00 lb 57.1 % 18.6 End Of Boil
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Old 11-05-2008, 04:27 PM   #8
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Could be mash temps too high creating a lot of unfermentables. Also, I am a begginer myself so maybe someone else could chime in but that seems to be a bit light on the 2 row for enzyme action in a partial mash.

 
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Old 11-05-2008, 04:38 PM   #9
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Quote:
Originally Posted by waterse View Post
Could be mash temps too high creating a lot of unfermentables. Also, I am a begginer myself so maybe someone else could chime in but that seems to be a bit light on the 2 row for enzyme action in a partial mash.
Hmm. I never really know how much 2-row to use. Is there a calculator out there somewhere that shows how much base malts needed to convert other grains etc.? That'd be helpful, especially since I'll be moving to the garage soon
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Old 11-05-2008, 05:18 PM   #10
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With all the unfermentables in there and the yeast's low attenuation, I am guessing you are getting very close to being done. This is the reason I rarely use Windsor. The best thing to do if you are in doubt about conversion is to use the Iodine test. There is no calculator out there because all malts are going to vary in conversion ability (diastatic power).

The thing to keep in mind here is that you won't get a higher attenuation out of the yeast than it is capable no matter what your pitching rate. You can only ensure you'll hit the high end by solving the pitch rate factor problem. The other key elements are viable yeast, aeration, and temperature.
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