leomnovaes
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- Nov 13, 2014
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Hello everybody, I'm new here and at home-brewing.
Last saturday (november 8) I prepared my first wort. It is an all grain IPA, beer smith gives me a OG of 1.067 and an estimated FG of 1.013 with 70% efficiency.
I mashed at 66 C (151 F) for one hour
after that i tried to mash out (the microbiologist who taught me said it was good to ensure enzymes were inactive), but as my oven was pretty bad i couldn't. after 15 minutes i only got up to 68 C (155 F) and decided to quit it and immediately started re-circulation and after that i washed my wort with 15L of water at 70 C (158 F)
the original mash was with 20L of water and 6.30 kg of grains (5.70kg pale malt (2-row), 0.35kg of carared and 0.25kg of melanoiden)
after boil I've got a OG of 1.060 (7 less then beer smith suggested)
I used one package of dry US-05, put it in 20 C (68 F) sterilized water for 15 minutes. My girlfriend forgot to mix it, so a little bit of yeast were not pitched, stood sticked to the glass wall. however, i would say that it was about 10% of the 11.5g dry us-05
when i pitched it, my wort was at 25 C (77 F), and i've put it into my mother of a fermentation chiller with termostate set to 19C (66F)
after one day it was at 23 C (73 F), after two days and a half it finally hit the 19 C mark
however, i've took a gravity measurement of 1.020 in 11th november (roughly 4 days after pitching)
today (13 november) i took another measurement of 1.020, which means that in 2 days my yeast haven't attenuated
I feel this whole fermentation is odd, i used a 20L bucket for a 19L batch and krausen never leaked out. my airlock had almost no activity (i think it should be because the wort was cooling down, therefore retracting, it actually sucked in a tiny dose of the 70% alcohol i was using at my airlock)
Today i've raised the termostate temp to 20.5 C (69 F) and moved around the bucket for a little bit... after movement i've got a little airlock activity but the wort is still at 19.8 C (68 F), it should be hitting 20.5 C tomorrow
So i ask you all, is my fermentation stuck? how should i proceed?
wort tastes still a little sweet and for a 70 IBU IPA my ABV is too low.
thank you all, i hope you could help me
ive checked inumerous threads of this forum before brewing but still i got these issues
Last saturday (november 8) I prepared my first wort. It is an all grain IPA, beer smith gives me a OG of 1.067 and an estimated FG of 1.013 with 70% efficiency.
I mashed at 66 C (151 F) for one hour
after that i tried to mash out (the microbiologist who taught me said it was good to ensure enzymes were inactive), but as my oven was pretty bad i couldn't. after 15 minutes i only got up to 68 C (155 F) and decided to quit it and immediately started re-circulation and after that i washed my wort with 15L of water at 70 C (158 F)
the original mash was with 20L of water and 6.30 kg of grains (5.70kg pale malt (2-row), 0.35kg of carared and 0.25kg of melanoiden)
after boil I've got a OG of 1.060 (7 less then beer smith suggested)
I used one package of dry US-05, put it in 20 C (68 F) sterilized water for 15 minutes. My girlfriend forgot to mix it, so a little bit of yeast were not pitched, stood sticked to the glass wall. however, i would say that it was about 10% of the 11.5g dry us-05
when i pitched it, my wort was at 25 C (77 F), and i've put it into my mother of a fermentation chiller with termostate set to 19C (66F)
after one day it was at 23 C (73 F), after two days and a half it finally hit the 19 C mark
however, i've took a gravity measurement of 1.020 in 11th november (roughly 4 days after pitching)
today (13 november) i took another measurement of 1.020, which means that in 2 days my yeast haven't attenuated
I feel this whole fermentation is odd, i used a 20L bucket for a 19L batch and krausen never leaked out. my airlock had almost no activity (i think it should be because the wort was cooling down, therefore retracting, it actually sucked in a tiny dose of the 70% alcohol i was using at my airlock)
Today i've raised the termostate temp to 20.5 C (69 F) and moved around the bucket for a little bit... after movement i've got a little airlock activity but the wort is still at 19.8 C (68 F), it should be hitting 20.5 C tomorrow
So i ask you all, is my fermentation stuck? how should i proceed?
wort tastes still a little sweet and for a 70 IBU IPA my ABV is too low.
thank you all, i hope you could help me