Final gravity always 1.010

[elgee]

Not sure if it is my hydrometer or something else, but every style and batch of beer ends up finishing at 1.010. Temperature is probably consistently 72 for each batch. Wondering what is going on? At first I didn't mind because I was getting a good abv with that final gravity, but it hinders me from trying to finish out at other levels for sweeter beer. Only solution I can think of is to stop fermentation early and cold crash, but that doesn't seem like a good plan?


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[Heineken]

Sounds strange since each will have unique gravity with different yeast attenuation. Therefore, a consistent 1.010 FG doesn't appear correct. Is you hydrometer calibrated correctly? Are reading it correctly? Maybe get a second hydrometer or borrow a friends and check on a second one...

 

[alane1]

you could calibrate it with some water, should read 1.000

 

[MetalMan2004]

Nothing to contribute here but I was always wondering how you control final gravity, so I will be listening in here. Good luck!

 

[Gameface]

What are some of the yeasts you're using and what sorts or recipes are you making?

Much info needed.

 

[flars]

Are you an all grain brewer or partial mash? Mashing at a higher temperature will leave a higher proportion of unfermentable sugars to raise the FG and have a slightly sweeter taste with a bit more body.

Using a lower attenuating yeast will also increase the FG by a few points.

 

[elgee]

I typically use S-05 and Wyeast 1056. I am an AG brewer most mash temps are 148-152 for 60 minutes.


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[Conan]

S05 attenuated well and those are dry mash temps, so 1.010 isn't surprising. The consistency is, though. Try a different mash temp and yeast, or another hydrogenated. Are your S.G's similar? Kyle

 

[Gameface]

I typically use S-05 and Wyeast 1056. I am an AG brewer most mash temps are 148-152 for 60 minutes.


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So what sorts of O.Gs are you brewing? How many crystal malts?

 

[elgee]

The OGs are around 1.052-1.055.

I like the S-05 because it works so well and is versatile, usually make IPAs, blonde ales.


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[bobeer]

I brew a lot of american ales and I use sa05 pretty often. It's a high attenuating yeast and for IPA's, pale ales, blondes, etc... I usually always end up at 1.010 but that's why I use it for these kinds of beers; because I want it dry with a crisp neutral clean yeast taste. Sa04 doesn't finish as low but a better practice is to learn how mash temps affect the FG of your beers.

 

[elgee]

I usually don't mind having a FG at 1.010 but when I want a higher FG just want to know how to attain that result. Probably would be good to try other strains of yeast and see what that shows.


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[LakeErieMonster]

Having consistent numbers didn't surprise me too much after you said your OG is consistent, you use the same yeast, and you mash in the same temperature range. Mash a little warmer and get those unfermentables.

 

[elgee]

I think I will try a warmer mash and see what happens.


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[pvault98]

Having consistent numbers didn't surprise me too much after you said your OG is consistent, you use the same yeast, and you mash in the same temperature range. Mash a little warmer and get those unfermentables.

Completely agree. The three factors that will affect your final gravity the most are: yeast strain, mash temp, and specialty grains. Since you are mashing the same and essentially using the same yeast then your final gravity will be pretty consistent. If you start adding crystal malts or other roasted malts, you will see you gravity finish higher. If you raise your mash temp to 156-158, again your final gravity should be higher. And finally if you switch to say an English Ale yeast or other higher flocculating, less attenuative yeast you should again see your final gravity finish higher.

 

[elgee]

That's good advice, thank you.


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