Help, Final Gravity too high!!

[Todes]

Hello I brewed an Irish Red Ale 11 days ago. This is the second time I brew with this recipie. The first time I didit with and old crushed malt that I had stored for a month maybe, I used nottingham yeast and did as instructions, just put the yeast on the water at recomended temperature, stired it wait 15 minutes and pitched it on cooled wort.

On this time I crushed the malt on the brewday I used almost the same recipe, I just added 1/2lb of Caraaroma. This time I used S-04 and this time I used a Fancy method that I saw on youtube [ame]https://www.youtube.com/watch?v=vm6yHUjMOCc[/ame]

I checked yesterday on the 10th day of fermentation and the FG was 1.021. The original gravity was 1.042

I think that maybe I didn´t shake the bucket too well or for the time required, I may have shook it for 30 secs.

The grain bill is
8.25 lbs 2 row malt briess
1.5 lbs briess 60l
.5 lbs caraaroma

What could I have do so wrong?


Thak you

 

[madscientist451]

What size batch?
What was your mash temperature and time?
Also, what is the current fermentation temperature? Pick up the carboy and swirl it around a little to rouse the yeast, and bump up the temperature. You can come back and swirl it around several times, that won't hurt anything, you don't want to shake it at this point though.
Try to get the yeast going again before trying anything else.
There should be plenty of yeast in there, adding more probably won't help.

 

[Todes]

thank you, I didn´t know I could shake it several times. I don´t think I can do anything to make this FG lower at this point. I just want to know what I can do better the next time. It is a 5 gal batch but I got only 4 Gal. The ferm temp was at 69°F now it is at 71°F.

 

[Todes]

What size batch?
What was your mash temperature and time?
Also, what is the current fermentation temperature? Pick up the carboy and swirl it around a little to rouse the yeast, and bump up the temperature. You can come back and swirl it around several times, that won't hurt anything, you don't want to shake it at this point though.
Try to get the yeast going again before trying anything else.
There should be plenty of yeast in there, adding more probably won't help.

Do you mean I can Swirl it a little and this might work in a way?

 

[Pappers_]

Mad Scientist is giving you great advice. Also, you/we don't know that fermentation is over yet. Give the yeast some more time and see what they do.

The mash temp could be your issue - lower mash temps yield more highly fermentable wort than higher mash temps.

 

[flars]

I'm generally not in favor of swirling a bucket or carboy to rouse the yeast. Might be too much of a chance of introducing extra oxygen which would not be expelled if the fermentation didn't restart. S0-4 is a highly flocculant yeast. It can be fairly well compacted at the bottom of the fermentor which swirling will not loosen. I have sanitized a long handled spoon to rouse the yeast being careful not to cause much disturbance at the surface. The one time I did need to rouse the yeast the fermentation restarted in conjunction with increasing the temperature.

I have made it a standard practice to raise the temperature of the beer as soon as the fermentation begins to slow with the highly flocculant yeasts. Usually this is in 2 to 3 days.

edit: The SG was taken with a hydrometer?

 

[Todes]

At what temperature should I get the water when I put the grains in? I put the grains in when the water was at 167°. My Sparge water was at 162°.

 

[flars]

At what temperature should I get the water when I put the grains in? I put the grains in when the water was at 167°. My Sparge water was at 162°.

Strike water temperature is dependent upon the pounds of grains you are adding. More grains the greater the cooling of the strike water.
I'll use the calculator at this site. Seems to be fairly accurate when the grains are at room temperature.
https://www.rackers.org/calcs.shtml

pH of the sparge water is more important than temperature as long as the temperatures are not to the + or - extreme. Sparge and mash water with a pH of over 6.0 can extract tannins. 167°F is good for sparge water.

 

[Todes]

I'm generally not in favor of swirling a bucket or carboy to rouse the yeast. Might be too much of a chance of introducing extra oxygen which would not be expelled if the fermentation didn't restart. S0-4 is a highly flocculant yeast. It can be fairly well compacted at the bottom of the fermentor which swirling will not loosen. I have sanitized a long handled spoon to rouse the yeast being careful not to cause much disturbance at the surface. The one time I did need to rouse the yeast the fermentation restarted in conjunction with increasing the temperature.

I have made it a standard practice to raise the temperature of the beer as soon as the fermentation begins to slow with the highly flocculant yeasts. Usually this is in 2 to 3 days.

edit: The SG was taken with a hydrometer?

what is SG?

 

[flars]

SG = Specific Gravity
OG = Original Gravity or the specific gravity before the yeast is pitched
FG = Final Gravity or the specific gravity that has stabilized indicating the fermentation is complete.

I shouldn't have used the acronym without using the full term first. Sorry.

 

[Todes]

SG = Specific Gravity
OG = Original Gravity or the specific gravity before the yeast is pitched
FG = Final Gravity or the specific gravity that has stabilized indicating the fermentation is complete.

I shouldn't have used the acronym without using the full term first. Sorry.

Yes, it was taken with hydrometer