Gravity wont drop!

[Manholebrewhause]

Ok, so I just brewed my first 3 BIAB batches 3 weeks ago. Did 3 gallons of English ale (OG 1.048), and 6 gallons of Irish red (OG 1.056)that I split into 2 so I could do half as an ale and half as a lager. Did a 2 liter starter for each of the 3 gallons using S-04 for the brown and WLP004 and WY2056 for the Irish. Both ales are at constant 68 degrees and lager is at 50. After 3 weeks the brown is still at 1.025, Irish ale is at 1.028 and Irish lager is at 1.036. What do I do?? Where did I go wrong? Please help any way you can. SWMBO says if I can't figure it out, then I must give up brewing.

 

[solbes]

Some potentials:

-Did you aerate the wort before pitching the yeast? Shaking the crap out of the bucket with lid/carboy usually works well enough
-How consistent were your fermentation temps? Did they drop during peak fermentation at all?
-What were your mash temps? If you mashed really high (upper 150's F) you are skewing it to finish higher. Is your thermometer calibrated?
-Did you have a high proportion of crystal malts?

 

[dude3516]

I'd also ask how far in advance did you prepare your starters, and did you continually take gravity readings to make sure you were producing an adequate cell count?

 

[solbes]

SWMBO says if I can't figure it out, then I must give up brewing.

No way! HBT should be able to diagnose the issue

 

[dude3516]

Also give this a read through. http://www.beersyndicate.com/learning_resources/beer_tutorials_view.asp?id=45

 

[peterj]

Are you measuring the gravity with a hydrometer or a refractometer? A refractometer is not accurate after fermentation begins because the alcohol skews the reading. You can correct for it with online calculators (like this one: http://www.brewersfriend.com/refractometer-calculator/) but it is more accurate to use a hydrometer.

Also, I'm not sure what WY2056 is (maybe a typo?) but if it's the Kolsch yeast (WY2565) then you should warm it up a little bit. That isn't a true lager yeast and wyeast lists the bottom of the temp range at 56F.

 

[Cacaman]

Did you boil your yeast when preparing your starter? :cross:

 

[mkyl428]

Are you measuring the gravity with a hydrometer or a refractometer? A refractometer is not accurate after fermentation begins because the alcohol skews the reading. You can correct for it with online calculators (like this one: http://www.brewersfriend.com/refractometer-calculator/) but it is more accurate to use a hydrometer.

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[Manholebrewhause]

I did a single temp conversion mash at 155 for 90 minutes followed by mash out at 170 for 10. Correct lager yeast was WY2035. All fermentation temps should be constant. All fermenters are in digital controlled heated/cooled chest units. Starters were made 24 hours prior on stir-plate using 2 cups DME and 2 liters water boiled for 5 minutes. Aquarium pump used for 30 minutes after yeast were pitched.

 

[Manholebrewhause]

Refractomer was used for SG. Hydrometer used solely thereafter.

 

[dyqik]

Do you know your mash pH, and did you do anything to correct it or your water?

 

[mkyl428]

What about thermometer calibration if you mashed at a high temp you could have produced a less fermentable wort, paired with S04 which is known not to attenuate too well, this would give you a high finishing gravity & a sweet beer.

Try checking the thermometer in ice water & boiling water to see if it is off, then maybe try a lower mash temperature next time