worldzfree
Well-Known Member
I am a little puzzled on why my last few beers didn't fully finish out their ferment and wanted to see if anyone had some ideas. Here is a typical example of a brew.
Historically, I have never been able to hit the exact target FG (it's usually a little bit higher by a few points) I am now ending in the low to mid 20's and the beer just tastes too sweet for my liking. The only few things that have changed as of lately are:
What do you all do for "bigger" beers that maybe I have missed? Appreciate the insight.
P.S. I am also debating doing a blast of o2 10 hours after pitching per this thread where Chris White had talked about it.
- Mash rest is always around 150-151
- 1.065-1.085 beers
- Always use Wyeast yeast nutrient per recommended dose 10 minutes before end of boil
- Utilized Mr. Malty pitching calculator for all starters
- Used stir plate for all starters
- Typically build up the starter two to three days before and depending on size of starter will cool in fridge and decant on brew day and then let yeast and remaining wort come up to room temp before pitching
- Use .5 micron stone and 1 lpm of O2 for 1min (to get ~10ppm) before pitching yeast into 6 gallons of wort.
- WLP007 is the yeast I usually use
- Hold ferment at 67 degrees
Historically, I have never been able to hit the exact target FG (it's usually a little bit higher by a few points) I am now ending in the low to mid 20's and the beer just tastes too sweet for my liking. The only few things that have changed as of lately are:
- I have been trying to time my starter to be at end of high kraussen when I go to pitch it
- At the end of 60 minute rest I recirculate for 10-15 minutes with direct fire under my mash tun to get up to mid-high 160's before I start sparging.
What do you all do for "bigger" beers that maybe I have missed? Appreciate the insight.
P.S. I am also debating doing a blast of o2 10 hours after pitching per this thread where Chris White had talked about it.