Fermentation FG to high what next?

[newbrwr]

Hi everyone, limited experience with brewing and did a mini-mash the FG was about 1.040, should have been 1.016. The abv is 3.55. The liquid yeast started to work fast but never bubbled very hard, it worked about 3 days.

Any ideas on how to correct this? The "Beer" has a sweet taste to it almost like cider.

 

[TipsyDragon]

we need more info. what was your recipe? what was your mash temp? how much yeast did you add? how did you aerate? how long have you been fermenting? what has your fermentation temp been? keep in mind that the fermentation temp will be a degree or two higher than room temp.

 

[JSomps6]

yeah... what temp did you ferment at? Maybe try slowly bringing the temp up slowly a few degrees. Or rousing the fermenter a bit, then warming.

 

[newbrwr]

It was "Garde de Biere" 8lbs lme, 1lb pilsner, 1.5lb melanoidin, .5lb carapils, .75lb victory 2 0z kent golding, 1tsp irish moss, wyeast 3724 belgain saison. Added yeast into the mash at 77 degrees (4.25 oz of yeast). Placed in the fermenter 3/26 temp was 69 degrees.

 

[TipsyDragon]

so its been a week. your beer is WAY green leave it alone for another 2 weeks minimum. what is the current temp? how much yeast did you add? how did you aerate? MASH TEMP?

 

[newbrwr]

Mash temp 147, the recipe calls for transfer to secondary in 3-7 days. Thanks.

 

[TipsyDragon]

kits always try to rush you so you will buy more kits and assume ideal conditions, which is obviously not the case here. don't rack your beer anywhere till you reach your FG.

what makes you think you are at your FG? are you basing it on time or an actual stable SG reading. wait 3 days and check your SG again. if it different you still have fermentation going on. when you take an SG reading also take its temp. temp can change the SG reading. low temps will give you a false high reading (i don't think this is your problem). a low fermentation temp can slow or even stop the yeast in their tracks.

 

[newbrwr]

I was only following the recipe. I'll give it some time. Thanks for the advice.

 

[ChshreCat]

With the exception of 3711, saison yeasts are notorious for slow and balky fermentations. You may have to baby this one along right down to the finish.

 

[TipsyDragon]

I was only following the recipe.

never trust a kit recipe after you turn the heat off.

 

[newbrwr]

Thanks all! I will relax and wait.