unionrdr said:It's only been 10 days. I'd give it another week & check it again. Fermentation isn't always rapid. Plus some extracts seem to have a lot more unfermentables than others.
bobbrews said:Unfortunately, this is more about preventative processes and cannot easily be fixed after the fact. Yeast health, pitch size, pre-pitch oxygenation, proper nutrient levels, using primarily extract vs. mashing grains, maintaining stable fermentation temperatures, hitting your projected OG, etc. can all have something to do with your FG being higher than expected.
95% or more of fermentation occurs within the first 3 to 7 days. I doubt you will hit 1.005 if you're at 1.021 on day 10. It may drop to 1.018/19, but that's about it. I would still leave it in for another week or two for conditioning/refining.
unionrdr said:Ime,yeast starters made it take off sooner. But not always done sooner. What was your initial ferment temp? Too cool & the yeast get sluggish or stall out.
I had one brew, some time ago, that was around 1.020ish at about 2 and a half weeks in the fermenter. I gave it a gentle swirl and an extra week, and it hit 1.016.
stratslinger said:Where are you pulling your target of 1.005 from? Seems a rather arbitrary number... You'll get whatever FG your yeast and your extract give you - but, like uniondr suggested, at 10 days, it's still a little early to get nervous that 1.021 is your FG. Give it another few days and pull another sample. You may drop into the mid teens.
I'd actually disagree with what bobbrews says there - I had one brew, some time ago, that was around 1.020ish at about 2 and a half weeks in the fermenter. I gave it a gentle swirl and an extra week, and it hit 1.016.
Now, as for what actual FG you might be likely to hit, your recipe, your yeast, and your fermentation temperatures all play a role. If you can share those, we may be able to help tell you what you can really expect for an FG.
unionrdr said:I agree that at this point it seems more recipe related. Temp was fine to produce esters common to wheat beer flavors. But maybe underpitched.
Thank you, before pitching 10 days ago it was 1040 at 72f. I live in miami and temp control is quit difficult but my house temp is 70/72 the recipe does tell me anything about FG only OG ...I added lavender at 15 and flame out...what is going to my ABV..?
kh54s10 said:IMO just ride with it and do not be concerned with the ABV. If the beer tastes good I do not care about the alcohol level.
jsv1204 said:+1. Well said...
Safa said:There's a handy dandy app for iphone called AlcoholCalculator which adjusts the gravity reading for temperature. Much easier!
Aboo said:I believe he said +.0001 for every one degree over 60. Not .001
But I'd like clarification there too. Cause I had no idea. I cool the wort to 68, pour it back and forth a few times and pitch. Sometimes with starter, sometimes without. Had no idea the temperature impacted the Gravity...
jsv1204 said:+1. Well said...
I have a question for you. Obviously I'm new in brewing but how can get a high gravity beer for example OG:1.080/1.090?
stratslinger said:Easy, more fermemtables! Are you currently brewing from kits? If you are, just look for a kit that has a higher OG - big stouts, IIPAs, Imperial anything really, will tend to be up in that neighborhood.
If you're working on your own recipes, then it's a different matter - there's a whole balance to adding the right amount of the right extra fermentables, whether that's additional extract, or additional grain (if you're an all grain brewer), balanced with enough of the right hops so that what you produce is still a good finished beer.
metanoia said:Ok, first of all, Google what adjustments to make for hydrometer readings; it's not quite .0001 per degree, but your adjusted OG would be around 1.051-1.052.
To calculate the ABV at anytime, subtract the current SG from the OG times 131. In your case right now, 1.051 - 1.020 = .031 * 131 = 4.1% ABV.
I'm using a refractometer and my OG was 1.040 with the difference added by the rule of thumb 0.0001 per degree above 60. Which in my case was 1.039 + (0.0001*10) = 1.040
To get back on your calculation 1.040-1.020=.020*131=2.62% ABV which for me think is way to low ....!!!
I can't get anything more my first beer was the same thing low in alcohol ....? What did I do wrong....;(
I'm using a refractometer and my OG was 1.040 with the difference added by the rule of thumb 0.0001 per degree above 60. Which in my case was 1.039 + (0.0001*10) = 1.040
To get back on your calculation 1.040-1.020=.020*131=2.62% ABV which for me think is way to low ....!!!
I can't get anything more my first beer was the same thing low in alcohol ....? What did I do wrong....;(
Higher OG means more alcohol. You will also need more yeast. I have a belgian stron golden ale(from northern brewer) and I pitched two vials of liquid yeast. I'll let you know what the FG is when it's done fermenting.
Did you buy a recipe kit or did u just create one yourself?
superfknmario said:Higher OG means more alcohol. You will also need more yeast. I have a belgian stron golden ale(from northern brewer) and I pitched two vials of liquid yeast. I'll let you know what the FG is when it's done fermenting.
Did you buy a recipe kit or did u just create one yourself?
metanoia said:Please stop right now, you're giving out horrible advice.
First of all, a higher OG doesn't mean more alcohol. Yes, a higher OG provides a chance for a higher ABV since there usually are more fermentables for the yeast to eat, but if the FG doesn't get low enough, then there might be less alcohol than you'd assume. It all depends on the yeast strain, health, amount pitched, fermentation temperature, and a lot of other factors.
Second, he shouldn't automatically need more yeast. A wheat beer starting at 1.040 doesn't need that much yeast, especially not when compared to a Belgian strong ale! I don't believe that OP posted how much of a starter he made, or how long it was made/fed in advance, but a typical starter for smaller beer like a wheat should be fine even if he pitched right out of the yeast vial. As others have suggested, gently rousing the yeast may be all he needs to get fermentation finished. Or, you know, just being patient and waiting more than 10 days.
Thank you sounds good are you an all grainer,..?
Yooper said:Most refractometers don't need temperature adjustment, so don't do that for the OG. Since refractometers are useless for FG, don't use them for a final gravity. Use the hydrometer.
I have no idea what your OG or FG is (and I don't think anybody can tell, if you didn't use a hydromter for the FG) so I'd suggest taking one more hydrometer reading for the FG, and posting the recipe (so we can guestimate the actual OG) and then can give some reasonable advice. Thanks!
Thank you sounds good are you an all grainer,..?
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