kchomebrew
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- Jan 11, 2011
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Looking for some answers on how to drop a FG below 1.010 on an IPA (OG range of 1.060 to 1.070) with a Chico strain. The lowest I've ever been able to get it is to 1.010 and that was with a 66F pitch, and primary ferment at 68F and then increased to 72F for the last 5 to 7 days. Most of the IPAs I brew seem to cease at 1.012. I've tried mashing at ranges of 148F to 152F and it seems to only make a difference of a point or 2 on the FG. I've even used table sugar in the boil and no real difference. Fermentation temps I use are generally pitched at 64F-66F and I usually let the fermentation temp sit at 68F and then finish off around 70F to 72F. I've experimented with all kinds of fermentation temp ranges on the Chico strain from 64F to 72F and have obtained final products in the FG range of 1.010 to 1.014. I've used US05 (pitched dry, tried rehydrating also), WLP 001 and WY 1056 with starters and without starters and using 3 vials per 5 gal. batch (always getting it to close to or above 250 billion cell count). I also use WY Nutrient in my boil. Also, for what it's worth, when using 3 vials (no starter) per batch on direct pitch, I see no difference from when I use a starter. Also, same thing when I direct pitch two dry packets of US05. I've compared side by side on batches and I'm damn near convinced that direct pitching two packets of US05 to 5 gal. produces the same quality beer as a liquid yeast starters. Just my experience, but I'm sure there are other opinions out there.
So here's my question. What are some of the commercial breweries out there doing to get FG down to levels like 1.006 (Societe The Pupil gets theirs down to 1.006...how in the world) ? Do I need to add table sugar to the primary after a couple days of fermenting ? Do I need to use Servomyces capsules from White Labs, or is there some other nutrient out there I'm not using ?
Also, I've used Conan yeast and WY 1318 and I can't seem to get the FG below 1.014 (sometimes as high as 1.016). I can't understand how The Alchemist is working Conan down to 1.010 on Heady Topper.
At the very least, I thought this thread might create some useful dialog for all of us / resource on how to get those FG's down on IPAs for a nice crisp/dry finish.
So here's my question. What are some of the commercial breweries out there doing to get FG down to levels like 1.006 (Societe The Pupil gets theirs down to 1.006...how in the world) ? Do I need to add table sugar to the primary after a couple days of fermenting ? Do I need to use Servomyces capsules from White Labs, or is there some other nutrient out there I'm not using ?
Also, I've used Conan yeast and WY 1318 and I can't seem to get the FG below 1.014 (sometimes as high as 1.016). I can't understand how The Alchemist is working Conan down to 1.010 on Heady Topper.
At the very least, I thought this thread might create some useful dialog for all of us / resource on how to get those FG's down on IPAs for a nice crisp/dry finish.