Final gravity seems to be stuck a little high. Anything to do?

[msa8967]

Brewed a house ale with an OG 1.052 and Beersmith gives me an estimated FG of 1.011 while my beer has been stuck at 1.013 for the last 5 days. If I go ahead anb bottle now will this affect the "body" of the beer? I know that the ABV will be slightly low which is OK with me since it is a house ale. The beer has been in the primary for 19 days at around 67 F.

If I should wait until FG of 1.011 is there anything I need to do to help the beer reach this point?

Thanks

 

[born3z]

If the gravity has been at 1.013 for five days, she's done. Bottle it up. I don't see any way the body would be effected.

 

[msa8967]

Any other possible advantage(s) (in terms of conditioning) in letting it go another week even it has reached final gravity?

 

[RCCOLA]

Any other possible advantage(s) (in terms of conditioning) in letting it go another week even it has reached final gravity?

If it tastes OK and the yeast has dropped clear, you fermented cool and pitched enough yeast, then no. Go ahead and bottle/keg it.

 

[mcaple1]

2 points.....seriously bro.....2 points....you're done.

 

[OHIOSTEVE]

I just logged in to ask the same question. I have an oatmeal stout that has an estimated FG of 1.018 and I am at 1.024. Been in the fermentor since november 8th. I racked to secondary today ASSUMING ( I know) that after that length of time it is done. I pulled a sample and it is high. It tastes great.. however I stuck it back in the ferment room and will check it again in a couple of days. if it is still at the same Sg I will cold crash and bottle it.

 

[mcaple1]

ABV @ 1.013 = 5.11 ABV @ 1.011 = 5.37 as per daves dreaded calculator.

 

[msa8967]

Usually I just le my brews stay in the primary fermentor for 3 1/2 -4 weeks and go from there but a more experienced home brewer said that the body and taste of my beers would improve if I bottled sooner by checking the FG more often to determine when it reaches that point. I could really care less about the ABV level but I want to be sure the beer has done its thing and is ready to go.

 

[OHIOSTEVE]

Usually I just le my brews stay in the primary fermentor for 3 1/2 -4 weeks and go from there but a more experienced home brewer said that the body and taste of my beers would improve if I bottled sooner by checking the FG more often to determine when it reaches that point. I could really care less about the ABV level but I want to be sure the beer has done its thing and is ready to go.

I have never heard that before.. It seems to be just the opposite of what everyone else thinks.I do not think ALL beers benefit from longer primary but I see NO benefit in rushing a beer to the bottle except you get to drink it sooner ;-)

 

[mcaple1]

like I said...you're talking about 2 points......its done. you're going to have an aneurism if you keep worrying about beer to this degree.,

 

[born3z]

I thought the malt used and mash temps effected the body, not the gravity?

 

[copyright1997]

I thought the malt used and mash temps effected the body, not the gravity?

I think if the mash temperature is higher there will be more non-fermentables and thus a higher FG.

 

[mcaple1]

if gravity end up high.....which will make it sweeter....perceived body through unfermented sugars.