First Brew - Fermented too cold?

[Papa_Legba]

I did a mini mash wheat beer.
Hit OG at 1.049
However, after 4 weeks in the fermenter it's at 1.008 (target 1.017). There were tiny bubbles in the sample (indicating active fermentation?)

It's been in a freezer constantly between 62-65 degrees during the 4 weeks.

Trying to figure out why I wouldn't be closer to FG?

 

[noggins]

You passed your target! Good Job! :rockin:

What's the problem? Did you want it sweeter? Can you backsweeten? Did I misread your question? Is there a typo? 62-65 should be perfect depending on the yeast. Can you post the full recipe?

 

[Subdivisions]

It's done. Probably right where you want it. It'll be a little higher alcohol since it finished lower. Bottle it up.

 

[Kent88]

I believe most specialized wheat beer strains want you to ferment between 57F-65F. Where did you get the idea that you wanted a final gravity of 1.017? That seems high for something that starts out below 1.050. What yeast did you use?

After fermentation is done a small amount of carbon dioxide will remain dissolved in solution, enough that when you take a sample you will probably see some bubbles. Unless you swirl it around to degas (which you should *only* do if it is a sample, swirling the bulk could add new oxygen and create off flavors) or maybe put it under a slight vacuum (I don't know) you're going to have bubbles.

 

[Iseneye]

Hi,

With your two gravity readings you have an apparent attenuation of 83% which is quite good. If you were aiming for 1.017 you would only have an attenuation of 64% which would be low. You should explain where you got the 1.017 figure from. It is too high for a low gravity wheat beer.

What yeast did you use? Assuming you used US05, it looks like you've done a good job. 63-65 is a good temperature - I wouldn't call it too cold.

You don't need to leave it in the fermenter for four weeks if you don't want to. A low gravity beer like that should easily be done in two weeks if fermented properly.

 

[jwalk4]

Additionally, the problem might be your recipe. Depending on mash temp and yeast health, all grain beers can sometimes struggle to get below 1.010 but extracts almost virtually guarantee high ferment-ability. So in my mind 1.008 seems about right.

Will still be a great beer though.

 

[Papa_Legba]

All - thanks so much for the feedback.

The recipe is an AHS American Wheat Mini Mash using WB-06 dry yeast (I did not rehydrate).

The recipe gave the 1.017 as the target FG.

So, just for future reference - what should I use as a guide for FG? I plan on doing AHS mini mashes for the next few brews at least.

Thanks again.

 

[chickypad]

I'm looking at their site and they say 1.049 and 1.012 as estimates. Maybe a typo on your sheet or you need reading glasses?

Interesting that they use WB-06 as their dry option, I would probably have gone with US-05 for an American wheat. You may get more clove and banana than you expected (going by description, I've never actually used that yeast).

 

[Papa_Legba]

Hmmm....I see that on the website. The printed instructions I received in the store clearly state 1.017, so I'll have to take that up with them next time I'm in.