I brewed a Surly Bender clone kit from Northern Brewer two weeks ago yesterday, and when I racked it to secondary the gravity reading I got was 1.025. That seems pretty high, since BeerSmith told me it should be around 1.019. I've been reading around and trying to trouble shoot on my own but I can't think of anything else.
Grain Bill:
8lbs 2 Row
2lbs Aromatic Malt
12oz Crystal Malt 60L
12oz Special B
12oz Oats, Malted
4oz Chocolate Malt
Yeast: White Labs WLP007 Dry English Ale
-2 qt starter
O.G. 1.062
Mash temp: 155°F start, 154° finish (60 min mash)
-mashed w/18qt water
-mashout to 168 and fly sparge
-used pH 5.2 stabilizer in mash and sparge water (tapwater)
I collected about 7 gallons for the boil, boiled really hard and ended up with about 4.9 gallons in the fermenter. Cooled to about 62 with a plate chiller, this was the first time I put a screen in the boil kettle so draining it (by gravity) took a looong time and it got too cold. I pitched my yeast anyway after shaking the crap outta the carboy. In 24-36 hours I had a REALLY vigorous fermentation going. Slowed about three days later, temp was stable at 67 through fermentation. Left it until today when I racked it to secondary.
-So, I'm worried about my high FG. I figured with the strong fermentation that I had, aeration wasn't the problem. Temperature might have been a little low at first, but after the first 24 hrs it was 67°F, mid-range for this yeast. I tested my thermometers today, I have a digital Taylor and a laboratory-style alcohol thermo, both read 210-211 boiling (accurate for my altitude) and 33 in an ice slushy, so just about perfect - which rules out high mash temp. I stirred it pretty well at the beginning and at 20 mins, and my OG was fine so I don't think it was an efficiency problem. I'm stumped, and don't know what there is to do but wait and see what happens. I was going to do about a 2-week secondary and then bottle, but I'd appreciate if anybody has some advice for what I can do (to this batch or the next) to get that FG down. Thanks!
Grain Bill:
8lbs 2 Row
2lbs Aromatic Malt
12oz Crystal Malt 60L
12oz Special B
12oz Oats, Malted
4oz Chocolate Malt
Yeast: White Labs WLP007 Dry English Ale
-2 qt starter
O.G. 1.062
Mash temp: 155°F start, 154° finish (60 min mash)
-mashed w/18qt water
-mashout to 168 and fly sparge
-used pH 5.2 stabilizer in mash and sparge water (tapwater)
I collected about 7 gallons for the boil, boiled really hard and ended up with about 4.9 gallons in the fermenter. Cooled to about 62 with a plate chiller, this was the first time I put a screen in the boil kettle so draining it (by gravity) took a looong time and it got too cold. I pitched my yeast anyway after shaking the crap outta the carboy. In 24-36 hours I had a REALLY vigorous fermentation going. Slowed about three days later, temp was stable at 67 through fermentation. Left it until today when I racked it to secondary.
-So, I'm worried about my high FG. I figured with the strong fermentation that I had, aeration wasn't the problem. Temperature might have been a little low at first, but after the first 24 hrs it was 67°F, mid-range for this yeast. I tested my thermometers today, I have a digital Taylor and a laboratory-style alcohol thermo, both read 210-211 boiling (accurate for my altitude) and 33 in an ice slushy, so just about perfect - which rules out high mash temp. I stirred it pretty well at the beginning and at 20 mins, and my OG was fine so I don't think it was an efficiency problem. I'm stumped, and don't know what there is to do but wait and see what happens. I was going to do about a 2-week secondary and then bottle, but I'd appreciate if anybody has some advice for what I can do (to this batch or the next) to get that FG down. Thanks!