AR-Josh
Well-Known Member
Just got done making a 1L starter. As soon as that puppy hits high krausen, it's going in and will hopefully finish the job. What else could I have done?
Gravity too high after 1 week in primary? (First brew)
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Stauffbier
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If you've raised the temp and there was no change after a couple days then it's finished. Bottle it up! It will likely be a good beer! I have a chocolate stout with lactose that has been at 1.024 for the last two weeks. I'm bottling it this weekend...
AR-Josh
Well-Known Member
What's the outcome? Mine didn't budge after making a starter so it's done. I can't fathom why it ended at 1.022 but it did. Oh well. I tasted it and the I can taste the starter I threw in it. Hopefully that dies down some. If not I'll make another batch of stout and scrap this batch.
I've determined life is too short to lose sleep over a hobby. If I try to make a cake and it doesn't come out how I like it, I trash it. Life is too short to drink crappy beer.
I've determined life is too short to lose sleep over a hobby. If I try to make a cake and it doesn't come out how I like it, I trash it. Life is too short to drink crappy beer.
as was stated before, many extract batches just stop around 1.02. it's not a myth, it happens quite a bit. when i was brewing mainly extract, i struggled to get many a batch down below 1.018. many finished at 1.02 or higher. i found that using only light or extra light extract, and mainly use DME instead of LME, can really help with getting a lower FG. you can get the colors and flavors from specialty grains and not the dark extracts. i still brew an extract batch about once a month and i still find that any beer that uses a good amount of dark or amber extract will be subject to the 1.02 stall. it just happens.
AR-Josh
Well-Known Member
My batch was all grain and stalled at 1.022.
ilikeguns
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2 weeks in my primary and I just took my OG reading.. 1.0228.. (target = 1.017) The starting OG reading was 1.72 so I figured i'm around 6.5% ABV. I threw some hops in last night and moved the bucket. I wasn't concerned about stalling until I read this thread... i know i know.. dont worry..
kskiles
Well-Known Member
I pretty much read through the whole thread and did not see any mention of aeration of wort prior to pitching. I used to get that short .02 FG reading until I got an aeration kit.
Just an observation.
Just an observation.
Stauffbier
Well-Known Member
I was just going to say the same thing! When I moved to pure oxygen and yeast nutrient my attenuation got way better!
AR-Josh
Well-Known Member
I actually did aerate the wort but not as well as I usually do. Maybe that could be it? Combined with a mash temp of 157? I don't know. 
I actually did aerate the wort but not as well as I usually do. Maybe that could be it? Combined with a mash temp of 157? I don't know.
that could be part of the problem. over 156 or so and you'll get a lot of unfermentables. that, combined with low aeration could very well be the issue.
Stauffbier
Well-Known Member
I actually did aerate the wort but not as well as I usually do. Maybe that could be it? Combined with a mash temp of 157? I don't know.
Aerating very well is super important. More than people might think. That high of a mash temp would likely have a lot to do with it as well. You'll get more unfermentable sugars at that temp..
Stauffbier
Well-Known Member
AR-Josh, watch this.. http://www.youtube.com/bobbyfromnj#p/u/1/1PSvCRtVdZU
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