Magical 1.020 FG

[unionrdr]

With my basic extract ales,I use 1 Cooper's can,a 3lb bag of Munton's plain DME,& a couple ounces of hops. Damn! Got ghost chili in my eye. Shizz that burns! One eyed jack for now...
I use half the DME in a 2.5-3 gallon partial boil for hop additions. Then add the remaining DME & Cooper's can/LME at flame out. Cover & steep 15 minutes. The wort is still 180F+,& pasteurization happens at 162F. Even though it's said to take mear seconds,I give it a lil more time before chilling.

 

[harrymanback92]

I only do all grain now, but from what I understand it's very common for extract brewers to stall at 1.020 because you have no control over the fermentable's in the extract.

Try minimashing(partial mash) I do that now if I have extract lying around that I want to use to make a beer. It's essentially the same thing as steeping your grains, you're just adding a couple pounds of base malt to the specialty grains, whereby you can add a mix of simple sugars from the mash to the wort.

Also, try adding like .5lb of sugar to your extract addtions, that may help dry it out.

 

[ahefner33]

I add about 1/3 up front, and the rest at the end. 50/50 is also pretty common.

Maybe I've found my issue!

 

[ahefner33]

So guys. Is there some guides or videos I can watch that have the more effective ways of extract or mini mash brewing? Up until now I have always just followed the instructions for all the recipes I have bought and realize alot of the comments here have been saying "pretty common" for alot of things I wasn't doing. So could some of you recommend me the most common and efficient practices?

Thanks in advance

 

[Jay1]

Do an experiment. Make the exact same batch and supplement 10% of the grain/DME/LME with corn sugar. Watch how low it goes.

Whoever was talking about taking a long time to ferment. I made a Russian Imperial that started at 1.140 and went down to a 1.030 in less than 72hrs. Two more days later it was at 1.028 & I transferred it. Pitch a Ron of good yeast on it and they get they're work done fast.

 

[unionrdr]

You must've used a crap ton of yeast to get that big'n done in 3 days.

 

[ahefner33]

Whoever was talking about taking a long time to ferment. I made a Russian Imperial that started at 1.140 and went down to a 1.030 in less than 72hrs. Two more days later it was at 1.028 & I transferred it. Pitch a Ron of good yeast on it and they get they're work done fast.

Wow. 1.140? How was it?

 

[BrewKnurd]

Whoever was talking about taking a long time to ferment. I made a Russian Imperial that started at 1.140 and went down to a 1.030 in less than 72hrs.

Yeah, I had a 1.100 RIS that was at 1.022 three days later, and that's where it was after a couple weeks as well. Definitely possible to ferment big beers quickly. Of course, I also had a tripel that did indeed take a couple weeks to get to FG. Every time I get to thinking I know how a fermentation will go, the yeast decide to show me I don't really know anything.

 

[unionrdr]

I know that's right. I've had some go 12 days,others 4-5 weeks till it finished & settled out. They do indeed have there own time table. We just give them good living conditions & sit back & watch the show.

 

[Jay1]

Wow. 1.140? How was it?

Its still in secondary. Im gonna split it into two 3 gal carbon soon and put one of them on wood chips.

 

[Jay1]

Yeah, I had a 1.100 RIS that was at 1.022 three days later, and that's where it was after a couple weeks as well. Definitely possible to ferment big beers quickly. Of course, I also had a tripel that did indeed take a couple weeks to get to FG. Every time I get to thinking I know how a fermentation will go, the yeast decide to show me I don't really know anything.

Funny you mention that. I have a 1.076 Porter that going really slow. I don't get it. Maybe just some tired yeast.