guinnessface
Well-Known Member
All-
I'm looking for some pointers regarding a higher than normal FG. I brewed an AG pumpkin ale with Cal Ale V/.5l starter. The OG was 1.06 and after 2 weeks the FG was 1.025 and a week later, it's now 1.024.
I use that yeast frequently and it usually finishes out around 1.01-ish. I hit all my numbers (mashed at 158) and the fermenting temp was in the upper 60's, low 70's. I initially had a very active fermentation and nothing was out of the ordinary.
I've brewed the same beer in the past with Brit ale yeasts and initially had a lot of alcohol burn through, so I switched to a more multi-purpose yeast. I'm wondering if there are unfermentable sugars from the pumpkin purée I used.
Either way, I'm at 5% rather than 7% like I expected. The taste is great, but very sweet. I'm thinking of either re-agitating the beer in the conical (but am afraid of introducing more oxygen) otherwise I may add to a corny and reintroduce a little more yeast to kick start a secondary.
Any thoughts on this? I may just be left with a sweet and lower abv beer. I suppose I'm ok with that! Thanks so much for your input.
-guinnessface
I'm looking for some pointers regarding a higher than normal FG. I brewed an AG pumpkin ale with Cal Ale V/.5l starter. The OG was 1.06 and after 2 weeks the FG was 1.025 and a week later, it's now 1.024.
I use that yeast frequently and it usually finishes out around 1.01-ish. I hit all my numbers (mashed at 158) and the fermenting temp was in the upper 60's, low 70's. I initially had a very active fermentation and nothing was out of the ordinary.
I've brewed the same beer in the past with Brit ale yeasts and initially had a lot of alcohol burn through, so I switched to a more multi-purpose yeast. I'm wondering if there are unfermentable sugars from the pumpkin purée I used.
Either way, I'm at 5% rather than 7% like I expected. The taste is great, but very sweet. I'm thinking of either re-agitating the beer in the conical (but am afraid of introducing more oxygen) otherwise I may add to a corny and reintroduce a little more yeast to kick start a secondary.
Any thoughts on this? I may just be left with a sweet and lower abv beer. I suppose I'm ok with that! Thanks so much for your input.
-guinnessface