fg stable for several days, krausen on

[_bushman_]

Hi, was doing a 19l / 1062og batch. After 4 days the fg went to 1020 and is stable there 3 days later, krausen still on. Temperature stable 19C.
The problem is, i was supposed to get fg something like 1012.
I did 1liter of 2/3 of us-5 pack starter (i use the rest 1/3 after cold crashing and gelatine treatment to ensure carbonation in bottles).
My question: what next? should I wait few days more and hope it will start again? pick the krausen, see if its created again (means yeast still active) and if not, add more yeast? Or?

Thank!

 

[ncbrewer]

I'd suggest at least two weeks in the fermenter - I normally give it three weeks. Then if gravity is stable with two samples 2 - 3 days apart and the beer is clear or slightly hazy, it's ready. If this was an extract batch, it might not go any lower than 1.020 - this is fairly common. I had to do LOTS of experimenting to get good attenuation.

Starters aren't recommended for dry yeast - just rehydrate.

 

[_bushman_]

thanks. it was all grain.
when it comes to starter, if i got it right, its not necessary for dry yeast as they have enough cells for a 19l batch of normal og - but as i wrote earlier i use only 2/3rds of pack, therefore the process of multiplying yeast.

 

[ncbrewer]

Although I haven't put it to the test, literature suggests you shouldn't make a starter with dry yeast. The Mr Malty site http://www.mrmalty.com/starter_faq.php says "Another case where you generally don't want to make a starter is with dry yeast. It is usually cheaper and easier to just buy more dry yeast than it would be to make a starter large enough for most dry yeast packs. Many experts suggest that placing dry yeasts in a starter would just deplete the reserves that the yeast manufacturer worked so hard to build into their product. For dry yeasts, just do a proper rehydration in tap water, do not make a starter."

I don't cold crash or use gelatin, so not an expert - but it seems I've read lots of posts where brewers do this and still don't need any extra yeast at bottling. If this is correct, it could simplify your process, and eliminate the need to split the yeast.

 

[_bushman_]

thanks, interesting.
i think i figured out the high fg - its the mash temp. i mashed at 69c for 60m. when i set the og, batch size and mash temp in beersmith, the fg is 1019, meaning am done. i set in little bit more yeast just to be sure and not get bottle bombs, will report back the result, guess i will be coldcrashing by this time tomorrow

 

[kadozen]

I don't cold crash or use gelatin, so not an expert - but it seems I've read lots of posts where brewers do this and still don't need any extra yeast at bottling.

Gelatin and cold crashing doesn't catch all the yeast, just helps form a nice cake. Plenty left in suspension to carb unless it's a bigger beer, and even then it may be a function of bulk age time. On that note, the only times I had to add a little yeast to ensure carbing were with an RIS and a Strong Braggot.

 

[Juno_Malone]

thanks, interesting.
i think i figured out the high fg - its the mash temp. i mashed at 69c for 60m. when i set the og, batch size and mash temp in beersmith, the fg is 1019, meaning am done. i set in little bit more yeast just to be sure and not get bottle bombs, will report back the result, guess i will be coldcrashing by this time tomorrow

Just a heads up, Beersmith and other programs are just estimating FG based on mash temperature and average attenuation of your yeast strain. I wouldn't rely on your FG matching Beersmith's as evidence that your beer is finished. It sounds like you took multiple hydrometer readings, so that's good, but an extra week or so in primary gives you some more peace of mind while doing no harm to your beer.