Hi folks,
I'm having some issue with my beer's attenuation.
I used a starter following http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/
My O.G. is 1.044
The primary fermentation started pretty fast (within 3 hours).
Then 2 days later, it slowed down as I would expect from a secondary fermentation; but my attenuation stopped at 1.020 and there is no way I can have it to go further.
I tried different things:
- I increased the fermentation temperature up to 66F and roused the yeast, still no working
- Then increased the fermentation temperature up to 70F and roused the yeast, there is a slight attenuation. I've reached 1.018 in one week.
Ideally, I'd like to reach F.G. 1.010 or less.
I've got my demijohn in a bucket filled with water, and there is a constant temperature kept at 70F with a fish tank thermostat.
I've checked the temperature inside the fermenter and it's around 69F.
My yeast expiry date is in 6 months. I'm using Fermentis Safale 04.
I've heard this yeast flocculates really fast;
I'm wondering if this yeast strain is able to ferment beers.
Maybe it's not able to ferment the sugar from the secondary fermentation.
It's worth mentioning that I mashed the grain at a relatively high temperature: 156F
I've heard mashing at high temperature creates longer sugar chains;
so maybe Safale 04 cannot break down those chains.
I've run out of options.
I've was thinking about adding table sugar to my brew to reach my alcohol content. I don't want to re-pitch fresh yeast, since I've played around with the temperature and it's created off-flavor. So if I wanted to use fresh yeast, I'd rather start from scratch.
Do you have any suggestion on how to get my brew to reach F.G. 1.010;
or any explanation what might have caused my brew to stop at S.G. 1.018 ?
It'd be very appreciated.
Cheers.
I'm having some issue with my beer's attenuation.
I used a starter following http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/
My O.G. is 1.044
The primary fermentation started pretty fast (within 3 hours).
Then 2 days later, it slowed down as I would expect from a secondary fermentation; but my attenuation stopped at 1.020 and there is no way I can have it to go further.
I tried different things:
- I increased the fermentation temperature up to 66F and roused the yeast, still no working
- Then increased the fermentation temperature up to 70F and roused the yeast, there is a slight attenuation. I've reached 1.018 in one week.
Ideally, I'd like to reach F.G. 1.010 or less.
I've got my demijohn in a bucket filled with water, and there is a constant temperature kept at 70F with a fish tank thermostat.
I've checked the temperature inside the fermenter and it's around 69F.
My yeast expiry date is in 6 months. I'm using Fermentis Safale 04.
I've heard this yeast flocculates really fast;
I'm wondering if this yeast strain is able to ferment beers.
Maybe it's not able to ferment the sugar from the secondary fermentation.
It's worth mentioning that I mashed the grain at a relatively high temperature: 156F
I've heard mashing at high temperature creates longer sugar chains;
so maybe Safale 04 cannot break down those chains.
I've run out of options.
I've was thinking about adding table sugar to my brew to reach my alcohol content. I don't want to re-pitch fresh yeast, since I've played around with the temperature and it's created off-flavor. So if I wanted to use fresh yeast, I'd rather start from scratch.
Do you have any suggestion on how to get my brew to reach F.G. 1.010;
or any explanation what might have caused my brew to stop at S.G. 1.018 ?
It'd be very appreciated.
Cheers.