I brewed three different beers 3 weeks ago.
Nut Brown Ale
https://www.homebrewtalk.com/f67/nut-brown-ag-30187/
Revvy's Kiss Yer Cousin Rye
https://www.homebrewtalk.com/f66/kiss-yer-cousin-rye-kentucky-common-ale-290419/
BierMuncher's Black Pearl Porter
https://www.homebrewtalk.com/f126/black-pearl-porter-ag-24243/
I used a prior slurry of S-04 in all three and they have all finished at 1.020. For the Black Pearl Porter this is perfect, so no worries there. But I expected the nut brown to finish at ~1.014 and the Kentucky rye to finish ~1.012. Both have finished at 1.020.
Nut Brown OG 1.056, mashed at 154, FG 1.020
Rye OG 1.042, mashed at 147, FG 1.020
Porter OG 1.058, mashed at 158, FG 1.020
All three fermented at 65 for 1 week, ramped up to 70 over the course of another week and then to 75 for another week. Gravities have been stable on all of them for over a week now. I have tried stirring the yeast back into suspension to no avail.
I pitched according to MrMalty for both. The prior slurry came from BierMucher's OktoberFAST which I had mashed at 158 and fermented at 66. The Oktoberfast finished at 1.022.
I hit all of my beers below 1.060 OG with 60 seconds of pure O2 through a .5 micron stone and anything over 1.060 with 90 seconds. I do only all grain, I chill to pitching temps with an immersion chiller. I ferment in better bottles in mini fridges with STC-1000 controllers taped to the BB with a later of closed cell foam for insulation of the probe.
I have not brewed the brown or the porter before, but the last two times I brewed the rye I used 05 and finished at 1.011.
I have used two different hydrometers just in case this was a problem.
I have tried swirling the yeast back up into suspension. They are both sitting at 76 in my office right now which is the warmest area of my house. I am at a loss. Any ideas as to why I seem to make S-04 finish at 1.020 no matter the beer?
Nut Brown Ale
https://www.homebrewtalk.com/f67/nut-brown-ag-30187/
Revvy's Kiss Yer Cousin Rye
https://www.homebrewtalk.com/f66/kiss-yer-cousin-rye-kentucky-common-ale-290419/
BierMuncher's Black Pearl Porter
https://www.homebrewtalk.com/f126/black-pearl-porter-ag-24243/
I used a prior slurry of S-04 in all three and they have all finished at 1.020. For the Black Pearl Porter this is perfect, so no worries there. But I expected the nut brown to finish at ~1.014 and the Kentucky rye to finish ~1.012. Both have finished at 1.020.
Nut Brown OG 1.056, mashed at 154, FG 1.020
Rye OG 1.042, mashed at 147, FG 1.020
Porter OG 1.058, mashed at 158, FG 1.020
All three fermented at 65 for 1 week, ramped up to 70 over the course of another week and then to 75 for another week. Gravities have been stable on all of them for over a week now. I have tried stirring the yeast back into suspension to no avail.
I pitched according to MrMalty for both. The prior slurry came from BierMucher's OktoberFAST which I had mashed at 158 and fermented at 66. The Oktoberfast finished at 1.022.
I hit all of my beers below 1.060 OG with 60 seconds of pure O2 through a .5 micron stone and anything over 1.060 with 90 seconds. I do only all grain, I chill to pitching temps with an immersion chiller. I ferment in better bottles in mini fridges with STC-1000 controllers taped to the BB with a later of closed cell foam for insulation of the probe.
I have not brewed the brown or the porter before, but the last two times I brewed the rye I used 05 and finished at 1.011.
I have used two different hydrometers just in case this was a problem.
I have tried swirling the yeast back up into suspension. They are both sitting at 76 in my office right now which is the warmest area of my house. I am at a loss. Any ideas as to why I seem to make S-04 finish at 1.020 no matter the beer?