I have brewed two beers that are heavily spiced. One of which was VERY heavily spiced with cloves, ginger, cinnamon and molasses (Holiday Spiced Ale) that latest batch was pretty heavily spiced with coriander, grains of paradise, and star anise (Belgian Wit). Both of these brews proved to not ferment out as much as I would've hoped. The holiday ale fermented from 1.090 to 1.027ish (I can't remember and don't have my notes with me) and the Belgian Wit went from 1.046 to 1.018 (expected 1.010 - 1.014).
There are two possible explanations. The most likely explanation is that I am doing something incorrectly with making my yeast starters. These are the only two batches I've created with yeast starters.
There is one more explanation that I'm considering, and that is that the additional dissolved spices are increasing the density of the water, giving an artificially high SG reading.
Does anybody know anything about this and can shed some light on it for me?
There are two possible explanations. The most likely explanation is that I am doing something incorrectly with making my yeast starters. These are the only two batches I've created with yeast starters.
There is one more explanation that I'm considering, and that is that the additional dissolved spices are increasing the density of the water, giving an artificially high SG reading.
Does anybody know anything about this and can shed some light on it for me?