1 week high FG

[cmeb22]

Hey all,

I did my 3rd batch the last week ago today. After the week I took a FG reading. It is supposed to be 1.015. The reading was 1.030. My question is, will more time in the primary be the solution? Here is the recipe and what I did.

.45kg crystal 30
.23kg crystal 120
.23kg victory malt
.09kg pale chocolate malt.
4.3kg golden light lme
1 Oz nugget 60 min
1 Oz centennial for 10 min
1 Oz cascade for 10 min
1 Oz centennial flame out
1 Oz cascade flame out

American ale yeast.

Og = 1.062
Target FG = 1.015
My FG after a week = 1.030

Boiled 3 gallons with extract and hops as directed. Topped with 2 gallons of cold water and aereated. Pitched yeast.

Any input would be great! Cheers

 

[Hoppity]

When you get the same gravity reading three days in a row, it is done. You can increase the fermentation temp a few degrees and rouse the yeast to help it finish. Many use champagne yeast on stuck fermentations. What is current fermentation temp?

 

[cmeb22]

When you get the same gravity reading three days in a row, it is done. You can increase the fermentation temp a few degrees and rouse the yeast to help it finish. Many use champagne yeast on stuck fermentations. What is current fermentation temp?

The fermentation temp has been at 65 degrees since day 1. I'll try increasing the temp. I've read that a lot of people just primary for 2 weeks because some styles need more time in general. Is this true and could it be possible in my situation?

 

[cmeb22]

When you get the same gravity reading three days in a row, it is done. You can increase the fermentation temp a few degrees and rouse the yeast to help it finish. Many use champagne yeast on stuck fermentations. What is current fermentation temp?

The temp has been at 65 degrees the whole time. I'll try bumping it up. Could it be it just needs more time? I guess the only way to know if it's stuck is to measure gravity a few days in a row?

 

[PlinyTheMiddleAged]

cmeb22,

What are you using to measure specific gravity? If you are using a refractometer, you need to adjust the readings to estimate the true final gravity due to alcohol being present. I use this:

http://seanterrill.com/2012/01/06/refractometer-calculator/

I plugged in a couple of guesses for the Brix values corresponding to your sg measurements (I'm too lazy to calculate the real value). I plugged in 16 as the initial measurement and 8 as the final. I used the default wort correct factor of 1.04 and ended up with a fg of around 1.016.

So, looks like you're probably pretty close to your target. Maybe try putting more accurate values than the ones I used above to check my work.

 

[PlinyTheMiddleAged]

Ok. I checked my work. The values in Brix are 15.8 and 8 to hit your reported starting and final gravity values. The estimated fg (after adjusting for alcohol) is 1.014 and an ABV of 6.1%. Sound about right?

 

[C-Rider]

Most of us leave it in the primary for 3 weeks. One week is to early, the y east still has work to do.

 

[Hoppity]

Pliny raises a good point re. how you are reading gravity. I usually primary for 3 weeks, cold crash and xfer to keg. I often don't even take fg readings. The yeast needs time to clean up after it is done. Brew more often, build a pipeline and the impatience goes away. If you are reading gravity in a cylinder, you may have underpitched the yeast. mrmalty.com has a good pitching calculator.

 

[cmeb22]

Ok. I checked my work. The values in Brix are 15.8 and 8 to hit your reported starting and final gravity values. The estimated fg (after adjusting for alcohol) is 1.014 and an ABV of 6.1%. Sound about right?

Yes that sounds right. Currently sitting at 1.030

 

[cmeb22]

Pliny raises a good point re. how you are reading gravity. I usually primary for 3 weeks, cold crash and xfer to keg. I often don't even take fg readings. The yeast needs time to clean up after it is done. Brew more often, build a pipeline and the impatience goes away. If you are reading gravity in a cylinder, you may have underpitched the yeast. mrmalty.com has a good pitching calculator.

Yes I have had a bad batch due to transferring too soon. The brew shops instructions say transfer after 4-5 days. And I now know I need to wait and follow the fg readings. I used a hydrometer with a cylinder. Under pitched the yeast meaning?

 

[cmeb22]

My other question is this. If I call it done and settle for the 1.03 fg. Besides having a lower abv. At about 4.5%. Will there be any other effects to the beer? Taste?

 

[SmokeyMcBong]

If its at 1.030 but still fermenting and you seal it up into bottles with priming sugar, you'll get too much pressure build up and may even blow up the bottles.

 

[cmeb22]

Just bumped up the temperature by putting it in a spare room that's small with a room heater. The air lock went from nothing to bubbling pretty quickly. I know air locks mean nothing. But is this a good sign?