FG Question....

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ohill1981

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I have read through the forum's before pertaining to this subject and i thought i had corrected my problems with some success of hitting a couple FG brews in a row, but obviously i am back again with my most recent beer getting stuck at 1.20. It was an Oregon IPA that had been in a primary for two weeks then in a secondary for 2 more weeks in which dry hops were added. The beer sample i tasted today was great and i went ahead and bottled the IPA. I am just so confused as to what i am doing wrong that would cause my Specific Gravity to get stuck at 1.020 so often. This was my 6th batch of brew and only 50% of my beers have got below that 1.020. With the exception of my first couple brews i feel i have been very consistent in my brewing and feel i am doing the best i can with what i have. I am not really worried about this specific batch because i feel it will come out tasting just fine, but i was curious if the brewers out there would give me some opinions on what else could be causing stuck fermentation/ too high of a FG. I know my question is a little vague, but i am kind of searching for a just some general reasons that would cause this issue.. My brew process in a nutshell goes something like this.

2.5 gal Stove Top Boil generally 45-60 min.

After cooling to roughly 70F and before adding yeast i like to stir vigurously with my spatula then i place the top on my fermenter and shake it as vigorously as i can for 1-2 minutes sometimes a little longer.

I have rehydrated my yeast, I have pitched dry directly and my most recent brew i used a Liquid Yeast..... Always following the yeast manufactures directions.

I have yet to make a Yeast Starter though.

The only things i can think of that might be causing my high FG is my Boil Volume, Yeast pitching, Or my Aerating method. Is there anything else i could be over looking in General that might cause these high FG?
 

AFAJ Brew Guy

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I guess one of my first questions would be, what have the starting gravities been on those beers?

Also what temps are you fermenting them at?
 
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ohill1981

ohill1981

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most of the beers OG have been 1.50-1.060 and with the exception of some very chilly nights they stay between 62-70
 
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