My first all grain ale - my own recipe

Lefou · Dec 10, 2017

MapleGroveAleworks said:
Leaving the beer longer in the primary fermenter doesn't result in lower FG's. When the yeast are done, they're done.

Extra time in primary can help "clean up" fermentation byproducts of a quick fermentation, though. Depending on the environment (temperature, yeast health, gravity) of your wort some yeasts are much better at scrubbing byproducts of yeast metabolism when staying in primary just a bit longer.
Starting out, I was definitely under pitching some of my higher gravity worts and getting "green apple" flavors. A final gravity of 1.004 from 1.052 is great for a well-carbed, dry beer. It indicates a highly fermentable wort and vigorous yeast.

Lefou · Dec 10, 2017

On your next brew, changing up yeast and mash method could get that sweeter, malty ale.
A couple suggestions .....
Raise your mash temperature slightly. Mashing out sooner than the prescribed one hour or choosing a less attenuative yeast may help. Choose a base malt with less diastatic capacity.

Drinking your beer at warmer serving temperatures will also influence your taste perception of hops and sweetness. After taking that suggestion from other home brewers here, I noticed some beers sampled cold had more hop flavor and sharpness. Warming up the beer slightly can yield a different view, so try that, too.

Sematary · Dec 10, 2017

Lefou said:
On your next brew, changing up yeast and mash method could get that sweeter, malty ale.
A couple suggestions .....
Raise your mash temperature slightly. Mashing out sooner than the prescribed one hour or choosing a less attenuative yeast may help. Choose a base malt with less diastatic capacity.

Drinking your beer at warmer serving temperatures will also influence your taste perception of hops and sweetness. After taking that suggestion from other home brewers here, I noticed some beers sampled cold had more hop flavor and sharpness. Warming up the beer slightly can yield a different view, so try that, too.

When I was stationed in Germany, warm beer was all you could get because, well, that's how they serve it.

Sematary · Dec 10, 2017

Lefou said:
Extra time in primary can help "clean up" fermentation byproducts of a quick fermentation, though. Depending on the environment (temperature, yeast health, gravity) of your wort some yeasts are much better at scrubbing byproducts of yeast metabolism when staying in primary just a bit longer.
Starting out, I was definitely under pitching some of my higher gravity worts and getting "green apple" flavors. A final gravity of 1.004 from 1.052 is great for a well-carbed, dry beer. It indicates a highly fermentable wort and vigorous yeast.

I just figured (simplistic view) that the amount of sugars I had were more or less perfect for the yeast I used at the temperature it was sitting at.

MapleGroveAleworks · Dec 10, 2017

Lefou said:
Extra time in primary can help "clean up" fermentation byproducts of a quick fermentation, though. Depending on the environment (temperature, yeast health, gravity) of your wort some yeasts are much better at scrubbing byproducts of yeast metabolism when staying in primary just a bit longer.
Starting out, I was definitely under pitching some of my higher gravity worts and getting "green apple" flavors. A final gravity of 1.004 from 1.052 is great for a well-carbed, dry beer. It indicates a highly fermentable wort and vigorous yeast.

I never argued against any of those points.

MaryB · Dec 14, 2017

I have Notty often hit 1.004 from a start of 1.054ish... those are usually the best versions of my house ale versus ones I keg at 1.010 or so...

Gnomebrewer said:
Have you calibrated your hydrometer (check in water - 1.000, and a known solution of sugar and water to, say, 1.100)? 1.004 isn't out of the question with Notty, but is unlikely for an all-malt brew. If your hydrometer is correct, and you have finished at 1.004 from 1.052, then check your mash thermometer - you may be mashing way lower than expected which could also explain the efficiency issues.