hoppypoppy
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- Jan 29, 2014
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brewed a "New England" IPA and it's on day 12 in the fermenter. The target FG is 1.015. Below is a rough estimate of the recipe:
20% wheat malt
10% flaked oats
70% 2 row
The OG was 1.066 and I pitched a yeast slurry from my previous IPA using London 3. I pitched 100ml of slurry with a starter. The yeast was 20 days old. I used the shake periodically method with the starter. I tested the gravity on Monday 11/30 and then again today and got the same reading of 1.020. There is still some very minor air lock activity. I opened the fermenter last night to dry hop and didn't see any krausen though.
This was the first time mashing with a direct heat, as opposed to using my igloo cooler, and on one occasion I heated up the mash tun then checked the heat with a digital thermometer and it was like 162. I quickly turned off the the heat and stirred trying to reduce the heat. The mash temp did sit higher then I like around 154. My first thought is the heat has reduced the fermentability.
I usually aerate the wort with pure O2 but my canister was out so I did the shake and stir method.
The beer doesn't taste sweet but more dense, that could because of the wheat and oats or high chloride/sulfate ratio. I would love to get a few more points on my gravity.
Any options to get those few extra points? I don't want a dry beer but 1.020 seems bit too high. The gravity sample is tasty so I am hoping worst case is once the beer is carbonated is will help make the beer lighter on the palate.
I don't know if this is a yeast issue or a fermentability issue.
20% wheat malt
10% flaked oats
70% 2 row
The OG was 1.066 and I pitched a yeast slurry from my previous IPA using London 3. I pitched 100ml of slurry with a starter. The yeast was 20 days old. I used the shake periodically method with the starter. I tested the gravity on Monday 11/30 and then again today and got the same reading of 1.020. There is still some very minor air lock activity. I opened the fermenter last night to dry hop and didn't see any krausen though.
This was the first time mashing with a direct heat, as opposed to using my igloo cooler, and on one occasion I heated up the mash tun then checked the heat with a digital thermometer and it was like 162. I quickly turned off the the heat and stirred trying to reduce the heat. The mash temp did sit higher then I like around 154. My first thought is the heat has reduced the fermentability.
I usually aerate the wort with pure O2 but my canister was out so I did the shake and stir method.
The beer doesn't taste sweet but more dense, that could because of the wheat and oats or high chloride/sulfate ratio. I would love to get a few more points on my gravity.
Any options to get those few extra points? I don't want a dry beer but 1.020 seems bit too high. The gravity sample is tasty so I am hoping worst case is once the beer is carbonated is will help make the beer lighter on the palate.
I don't know if this is a yeast issue or a fermentability issue.
