Grimsawyer
Well-Known Member
I'm having a problem getting gravity to go down low enough. I had one beer that started at 1.084 not get below 1.038(had a GIANT starter and it sat for 3 weeks on yeast cake and 2 months in 2nd!!!!), and another that started at 1.046 ended at 1.019. The last one was suppose to be a corona-ish beer for a friend. Tastes great(no skunky!) but the mouthfeel is all wrong. I mashed that one at 149*F for an hour and a half. I pitched a brand new smack pack that completely filled up the pouch in 9 hours. Started bubbling away right out of the gate(well, 10 hours to light krausen) and I could tell when it was done but left it for a total of 10 days in the primary. There has been ZERO activity in the airlock for about 5 days. Might the problem be my water to grain ratio of 1qt of water to 1lb of grain? I've had extract brews finish out in the past with a lower gravity in 6 days... I'm getting irritated... While checking my notes my other beer that finished out on target(give or take 0.001) I diddn't reset beersmith to recalculate water needed from 1.25 qt/lb to 1 qt/lb. Does water ratio really make that big a difference?
my recepie was:
13lbs 2row
4lbs flaked corn
1lb carafoam
1oz cascade @60min
WYeast2112 California lager yeast
Fermented at 65*F 14 days.
my recepie was:
13lbs 2row
4lbs flaked corn
1lb carafoam
1oz cascade @60min
WYeast2112 California lager yeast
Fermented at 65*F 14 days.