High Final Gravity

[msppilot]

I have brewed about 7 batches thus far and it seems like I consistently have a high final gravity. They haven't been real high, maybe around .002-.004. This may not be a big deal, but I an wondering what techniques I can use to get that gravity down? I have been using Y-yeast lately with the same result. Is this something a yeast starter would help me with? Maybe I am just being too picky, but as I brew more and more, I am just trying to get my techniques down better.

 

[deepcdan99]

Wort aeration and fermentation temps play a big roll. And Wyeast, though I have never used it, should be pitched using a starter from what I have read.

 

[ericwatkins_utk]

A starter is almost always a good choice. It makes sure you not only have healty, active yeast, but helps you to keep from underpitching which can stress out / overwork yeast cells.

Are you doing all grain or extract? How long are you waiting to check FG? Are you getting a good amout of aeration when pitching?

 

[msppilot]

I have done extract and partial mash. I do have to say, with the final mash kits, i do tend to get closer to the target final gravity. I have using a single stage fermentation and leaving it in for 4 to 6 weeks.

 

[Draken]

I wouldn't worry about it. If you are doing extract kits search for stuck at 1.020. It seems to be a curse of some.

 

[ericwatkins_utk]

I brewed many, many extra before switching to AG. I typically had the same problem. Making a starter and maintain constant temperatures were the two things that seemed to help me most. 4-6 weeks should be plenty of time for a typical "normal" gravity beer.

+1 on searching the site for stuck fermentation. Most of the threads will tell you to 1.) use starters, 2.) aerate well 3.) moniter temperatures 4.) gently swirl the fermenter to resuspend yeast 4.) repitch, etc.

 

[Draken]

I brewed many, many extra before switching to AG. I typically had the same problem. Making a starter and maintain constant temperatures were the two things that seemed to help me most. 4-6 weeks should be plenty of time for a typical "normal" gravity beer.

+1 on searching the site for stuck fermentation. Most of the threads will tell you to 1.) use starters, 2.) aerate well 3.) moniter temperatures 4.) gently swirl the fermenter to resuspend yeast 4.) repitch, etc.

No not stuck fermentation "1.020 curse" it seems to happen to extract batches.