Never have gotten to 1.010

[hal9000Beers]

I use Beersmith and have always after my first BIAB batches. Beersmith always says that my FG should be 1.010 and I have never achieved that. The lowest I have gotten is 1.014. How to you get you beer down to that? I have brewed using light body settings and mashed at 145-148 for an hour. Is this a FG goal to reach or is it obtainable? Any help would be great. There is no specific style in mind I am bringing this up about but can't seem to reach the "goal". I ferment anywhere between 65 and 70. Any clues? Any tricks?

 

[dbrewski]

I mash usually at 153-155 for more than an hour, sometimes two. I then batch sparge to get to the high 160's. I have read both of those can potentially increase fermentability (not the temps quoted but length of mash and mashout temp). I routinely get below 1.01 using wyeast and a starter. I like the fatter mouth feel of higher mashes but it shouldn't stop from getting below 1.01.

 

[slarkin712]

There are many factors that contribute to a low FG. Mash temp seems like the most important factor, but there are other than influence FG just as much. If you have a grain bill with a high percentage of unfermentables (think crystal, and darker roasted malts) you will get higher FG. And if you use more base grains like 2-row and then add sugars you will get lower FG. Some yeast strains give a higher attentuation. In general, English yeasts don't attentuate as well as many Belgian yeasts, etc. Yeast health and pitching rate are very important as well. Obviously, the higher starting gravity, the higher the final gravity. As far as temp control goes, I like to start my ferments on the low end of the temp range for a yeast and then slowly let it rise over the course of primary fermentation. As fermentation is nearing its end you can help the yeast dry the beer a little more by raising the temp a little more. But if I had to pick one thing it would be pitching the right amount of healthy yeast.

 

[hal9000Beers]

I use liquid yeast and always purchase it right before I brew. I have been using a stir starter as well and usually start that 24 - 48 hrs before pitching making about 2L. I do tend to use crystal malts often but in small percentages of about 5-10%. My typical brew has an OG of 1.045-1.055.

 

[passedpawn]

I use a

Hmmm. I see. I should try that

 

[El_Exorcisto]

What yeasts do you use? Some are poor attenuators by design. Brew a saison with 3711 and I guarantee you see FG drop below 1.010.

 

[erikhild59]

Maybe you're hydrometer is off?

 

[beerandloathinginaustin]

What yeasts do you use? Some are poor attenuators by design. Brew a saison with 3711 and I guarantee you see FG drop below 1.010.

Yep. 3711 will eat the panties off an unborn fetus.

 

[RM-MN]

How accurate is your thermometer at mashing temperature? Have you calibrated it against one that is? If your thermometer reads 145 but the temperature is really 155, you'll never get a really low FG.

My thermometer had the opposite problem, showing higher than it really was and I got an FG of 1.002 when I expected 1.016.

 

[passedpawn]

Yep. 3711 will eat the panties off an unborn fetus.

That makes no sense. Now, if you had said 3711 will eat the ahole out of a dead skunk (or similar) I would have agreed.

 

[hal9000Beers]

All of the yeast that I have used have been ale with the exception of a hybrid (British Ale, Irish Ale, California Lager). I have three thermometers. 2 digital and one analog. They all seem to be in check. Thing only thing left to check would be the hydrometer. That would make a huge difference and an easily over looked culprit.

 

[midfielder5]

yes check hydro. mine reads .004 high so I had the same "issue" as you until I figured this out.

 

[aseg]

I looked back through my brew log and nearly every brew finished at 1.017. Until recently (2 beers ago) I never really got to 1.010 with a beer. The difference with this beer was 1.) yeast - used WLP001 which is very attenuative, 2.) OG was 1.050 3.) made a healthy starter.

When I do the math (applying percentages), this beer finished lower because I was using a more attenuative yeast than normal and using fewer unfermentables.

I honestly don't really care unless it is 1.020 or over, and even that varies by style.