NoviceFromNewMexico
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- Apr 5, 2013
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Hi,
So recently I have had my last few batches of beer experience incomplete fermentations. First I will quickly discuss my last barley wine and then I want to discuss the beer I am currently brewing.
So I just bottled a 5 gallon barely wine that started 1.102 and finished at 1.038 (supposed to be 1.024). I pitched with a dry ale yeast for 7 days and then threw in a champagne yeast to bring it down past what the dry ale yeast could handle, but to no avail. I primaried for 3 weeks and secondaried for 4 weeks, before bottling. The beer tastes great but I didn't get it to my desired alcohol and dryness level. Fermentation temp was between 58-62.
10 days ago I brewed a IPA and pitched it with Safbrew S-33 (weird choice but it has high attenuation and I decided to give it a try). The beer has been fermenting for those 10 days staying between 60-62 degrees. My OG was 1.078 and I am looking for a 1.018 FG. However, I just took a grav reading and I was only down to 1.028. The beer tastes good even though it's just been 10 days but the gravity is still way too high.
Does anyone have any theories as to why I am experiencing incomplete fermentations?
Thank you for your help!
So recently I have had my last few batches of beer experience incomplete fermentations. First I will quickly discuss my last barley wine and then I want to discuss the beer I am currently brewing.
So I just bottled a 5 gallon barely wine that started 1.102 and finished at 1.038 (supposed to be 1.024). I pitched with a dry ale yeast for 7 days and then threw in a champagne yeast to bring it down past what the dry ale yeast could handle, but to no avail. I primaried for 3 weeks and secondaried for 4 weeks, before bottling. The beer tastes great but I didn't get it to my desired alcohol and dryness level. Fermentation temp was between 58-62.
10 days ago I brewed a IPA and pitched it with Safbrew S-33 (weird choice but it has high attenuation and I decided to give it a try). The beer has been fermenting for those 10 days staying between 60-62 degrees. My OG was 1.078 and I am looking for a 1.018 FG. However, I just took a grav reading and I was only down to 1.028. The beer tastes good even though it's just been 10 days but the gravity is still way too high.
Does anyone have any theories as to why I am experiencing incomplete fermentations?
Thank you for your help!