Another high F.G. HELP!!

[Pete08]

I brewed a doppelbock a week and a half ago, it had a O.G. of 1.130 (Tastybrew), after krausen fell and bubbling stopped (5th day), I raised the temp from 55 to 65*. After 24 hours, I did a reading, I know I should have done it before, it was 1.065 (I think I stated 1.060 in an earlier question). I lowered the temp to 50*, not knowing what else to do. Anyhow, I'm still at the same S.G. (four days now).

Yeast was a Vierka (German) lager yeast. I used two packages, rehydrated with nutrients, pitched at room temp.

What can I do, pitch more yeast at fermentation temp?? I hope it is fixable!

 

[Pete08]

No bites on this, but I did up the temp to 64* and got some airlock activity. Any other thoughts?

 

[Yooper]

With an OG of 1.130, I wouldn't really expect it to go much lower. Depending on the yeast, of course. You're at over 9% ABV already, and most yeasts won't work at a much higher ABV. Alcohol is pretty toxic to yeast.

I'm not at all familiar with that yeast, though, so maybe it can go a wee bit higher. What are you trying to make? And what was the recipe?

Edit- a high gravity lager would take many weeks to ferment, not just one week or so, anyway. I don't think you'll get much more out of that yeast, but it wouldn't harm it to keep it at 50 degrees and try to let it finish.

 

[Pete08]

I'm attempting a doppelbock, the extract recipe is my own. The yeast packet said to ferment at 60-65*, but since the ale yeast package said the same thing, I thought it was a misprint. I was wrong. I plan to keep it at 64* and check over the next several days.

 

[Brandon O]

Your FG is always gonna be high if you keep using yeasts that crap out at 9-10%.

I would cut back on your fermentables and your FG will get lower and your beer won't have a ton of sugar left in it.

 

[Pete08]

Your FG is always gonna be high if you keep using yeasts that crap out at 9-10%.

.

I would cut back on your fermentables and your FG will get lower and your beer won't have a ton of sugar left in it.

I should have stated "Another high F.G. question". Sorry you misunderstood.

Actually, this is the first time I've tried lagering, and using this type of yeast; (no idea about when the yeast was supposed to "crap" out alcohol-wise) it was on hand at the LHBS.

And just for laughs, I brewed a 1.130 barleywine and got it down to 1.20 using a Wyeast American Ale smack pack with a package of Cooper's rehydrated/nutrient enhanced yeast.

 

[Warped04]

Actually, this is the first time I've tried lagering, and using this type of yeast; (no idea about when the yeast was supposed to "crap" out alcohol-wise) it was on hand at the LHBS.

And just for laughs, I brewed a 1.130 barleywine and got it down to 1.20 using a Wyeast American Ale smack pack with a package of Cooper's rehydrated/nutrient enhanced yeast.

That's pretty good for 1056:

Attenuation: 73-77%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 10% ABV

And you got what looks like 83% Attenuation and 14% ABV.

Most yeast strains will give you an idea of what they can handle so you can plan around it.

 

[EvilTOJ]

Lagers take a long time to ferment. High gravity brews take a long time to age well. Impatience is not going to help with this particular beer. I'd say really the only thing you can do with it now is just give it time, it will keep fermenting. All yeasts have a specific alcohol tolerance. Most beer yeasts start to choke on their own waste (because that's what alcohol is, is yeast poop) at around 6% to 9%. Some can go higher, up to 12%. Wine yeast can go even higher, up to 18% or more.

I made a doppelbock that took 4 weeks to ferment out and I lagered it for 10. My 888 RIS I made back in January had your OG, and is just now starting to taste good.

 

[TheFlatline]

No bites on this, but I did up the temp to 64* and got some airlock activity. Any other thoughts?

Yeah, upping the temperature means that less CO2 can be held in solution, so it outgassed and you got airlock activity. I doubt there was fermentation.

I don't have much experience though with big beers. I thought I was high when I brewed my stout at like 65 or something like that.

 

[Pete08]

Yeah, upping the temperature means that less CO2 can be held in solution, so it outgassed and you got airlock activity. I doubt there was fermentation.

I don't have much experience though with big beers. I thought I was high when I brewed my stout at like 65 or something like that.

Actually it has been thumping along at about 1 every 12 seconds for 21 hours now. And, as stated, the package said 60-65*, I thought it was a misprint.

 

[TheFlatline]

I had something similar with my hefe that was finished.

Airlock is not the way to judge fermentation activity. Give it a few days and take a hydrometer reading. If it's dropped, you have fermentation. If not, you're outgassing.

My hope is that you've sped up fermentation.

 

[Pete08]

The airlock shows one every 12 seconds or so. Two days ago it dropped .005.

 

[Pete08]

Make that one is every six seconds, seems to have picked up.