Deckers_Beers
Well-Known Member
I just had a very frustrating experience... after doing everything I thought was right, I ended up with a FG of 1.020. I was looking for 1.014
Here's the recipe, and the story:
12 gal
12 lb 2-row
10 lb American white wheat
.8 lb Vienna
.8 lb Carapils
.8 lb Victory
2 x Wyeast 1010 (American wheat), with yeast starters
filtered Costco water
EDIT: Mashed at 153* - 155* for 90 min
64* 2 wks, 68* 1 wk
I filled 2 carboys, one with slightly more volume than the other, each had a separate starter (2 cups distilled water w/ 1/2 cup pilsen DME each). When I went to bottle them 3 weeks after brewday, the smaller vol. carboy had a FB of 1.018. Disappointing, but bottled anyway. The 2nd carboy with the larger vol. had a FG of 1.022!!! I decided that was unacceptable.
I put the 2nd carboy back into the fermentation chamber at 72* and shook/swirled the hell out of it once or twice a day for a week, and then let it sit for another week to settle out again. So at this point it's spent 5 weeks in the carboy.
I just bottled it yesterday and the FG had only come down 2 points to 1.020.
So my question is, what the hell did I do wrong? Is it something to do with the recipe (which I've used in an extract form before, but had never done an all-grain version)? Is this a case of bad yeast?
Thanks in advance for the help!
Here's the recipe, and the story:
12 gal
12 lb 2-row
10 lb American white wheat
.8 lb Vienna
.8 lb Carapils
.8 lb Victory
2 x Wyeast 1010 (American wheat), with yeast starters
filtered Costco water
EDIT: Mashed at 153* - 155* for 90 min
64* 2 wks, 68* 1 wk
I filled 2 carboys, one with slightly more volume than the other, each had a separate starter (2 cups distilled water w/ 1/2 cup pilsen DME each). When I went to bottle them 3 weeks after brewday, the smaller vol. carboy had a FB of 1.018. Disappointing, but bottled anyway. The 2nd carboy with the larger vol. had a FG of 1.022!!! I decided that was unacceptable.
I put the 2nd carboy back into the fermentation chamber at 72* and shook/swirled the hell out of it once or twice a day for a week, and then let it sit for another week to settle out again. So at this point it's spent 5 weeks in the carboy.
I just bottled it yesterday and the FG had only come down 2 points to 1.020.
So my question is, what the hell did I do wrong? Is it something to do with the recipe (which I've used in an extract form before, but had never done an all-grain version)? Is this a case of bad yeast?
Thanks in advance for the help!