Not hitting into the keg gravity

[chuckc1]

Hey all, I may be having an issue and I am lost on where to start looking.

We moved from northern Colorado 14 mos. ago. There I was on Weld County water. Never had any problem hitting fermentation numbers but always struggled to hit mash numbers. In CO the mash ph always stayed in the good range without any additions to the mash.

Brewing in AZ has been a different challenge. I am using well water and I know we have hard water. I can see the residue it leaves on faucets and shower heads. I also have a high ph which now I am trying to use Lactic acid and acid malt to regulate. I know I need to have a water test but am undecided to buy a test kit or mail off the water because I suspect well water to change depending on the season.

So here is where I am at a lost. I have completed five brews. All have been either pale ale or amber ales. Each one has had almost perfect mash numbers. Gravity readings within a +/- .001 or .002. I have a pumpkin brew presently that just went to the secondary today. Mas numbers had ph @5.3 and Gravity @1.049. Brewsmith said gravity should be 1.050 and ph 5.3 was okay.

After fermentation, the gravity target was 1.018. Actual gravity was 1.026. This is where I am lost. I am leaving the fermentation for 7 to 10 days and that does not seem to have any change. The gravity does not change after the secondary either. If it goes in @ 1.026, that seems to be where it comes out of the secondary.

I can check gravity at seven days in the fermentor and the gravity is still the same at 10 days. Each brew has been Saf-05 Ale dry yeast. I re-hydrate at least one day prior to pitching and I add nutrient. Each brew has given a very robust fermentation. The kraussen is using up all the head space in a 5-gallon bubbler and the blow off bubbles like crazy. I know the yeast is healthy and working their butts off. The gravity into the keg should be 1.010 to 1.014 but each one has remained around 1.024 to 1.026. I just don't understand why my gravity into the keg is high.

Any suggestions are always appreciated.

 

[kevin58]

I really would get the Ward Labs Brewers test regardless of how the water may change seasonally. Pretty much everyone's water does. Throwing water agents at water for which you have no reference is like playing darts blindfolded.

You didn't say what your mash temperatures are. That could affect your attenuation resulting in higher final gravity.

You could always use store bought RO or plain drinking water. My area home stores usually have 3 and five gallon jugs of drinking water.

 

[kh54s10]

Each brew has been Saf-05 Ale dry yeast. I re-hydrate at least one day prior to pitching and I add nutrient. Each brew has given a very robust fermentation. The kraussen is using up all the head space in a 5-gallon bubbler and the blow off bubbles like crazy. I know the yeast is healthy and working their butts off. The gravity into the keg should be 1.010 to 1.014 but each one has remained around 1.024 to 1.026. I just don't understand why my gravity into the keg is high.

Any suggestions are always appreciated.

Here is part of your problem. The yeast cells are coated with nutrients and sterols that help the yeasts cell walls in the harsh environment of the wort. It also give them a kick start to ferment the wort. The directions on rehydrating are to pitch in about 30 minutes. In a day the yeast have long since consumed all the nutrients and have used up the sterols. You are pitching unhealthy yeast.

Second question, are you using a hydrometer or refractometer for you FG measurements. If refractometer are you calculating for the presence of alcohol which throws off the reading.

BTW, Fermentis for one now suggests that you don't rehydrate their yeast at all.

 

[chuckc1]

I really would get the Ward Labs Brewers test regardless of how the water may change seasonally. Pretty much everyone's water does. Throwing water agents at water for which you have no reference is like playing darts blindfolded.

You didn't say what your mash temperatures are. That could affect your attenuation resulting in higher final gravity.

You could always use store bought RO or plain drinking water. My area home stores usually have 3 and five gallon jugs of drinking water.

Mash temps, depending upon the ale, are between 152 ~ 156. Sparge temps @168. This last brew, I held the temps tighter at 154~156. I agree I need testing. Especially with the hard water. Just have not decided to pull the trigger on the LaMott test kit or send it to Ward's. If the water is changing seasonally?, the LaMott allows me to keep up and by the time I have made several tests with Ward's, I have bought the LaMott.

 

[chuckc1]

Here is part of your problem. The yeast cells are coated with nutrients and sterols that help the yeasts cell walls in the harsh environment of the wort. It also give them a kick start to ferment the wort. The directions on rehydrating are to pitch in about 30 minutes. In a day the yeast have long since consumed all the nutrients and have used up the sterols. You are pitching unhealthy yeast.

Second question, are you using a hydrometer or refractometer for you FG measurements. If refractometer are you calculating for the presence of alcohol which throws off the reading.

BTW, Fermentis for one now suggests that you don't rehydrate their yeast at all.

How much does the alcohol throw off the reading? No mention of this in the user manual for my unit. Not an extremely high dollar unit but it was not the cheap version either.
I have used Fermentis before but even then, I have done 24 hour prior to boil to re-hydrate and pitch at temp. Never had an issue like now.

 

[pdxal]

Refractometer gravity readings after fermentation has started need to be corrected with a calculator. Sean Terrill's is really good, and Brewer's Friend and many other brewing calculators have one too. This leads to many posts on here along the lines of "why is my FG high".
No need and probably a drawback to rehydrating dry yeast a day before brewing.

 

[day_trippr]

How much does the alcohol throw off the reading?[...]

A lot.
If your concerns are based on post-fermentation uncorrected refractometer readings you're in for a big surprise

https://www.brewersfriend.com/refractometer-calculator/

Cheers!

 

[seilenos]

The gravity into the keg should be 1.010 to 1.014 but each one has remained around 1.024 to 1.026. I just don't understand why my gravity into the keg is high.

It's not.
Your gravity is fine.
OG 1.049 and uncorrected refract FG of 1.026 calculates to ~1.013.

http://seanterrill.com/2012/01/06/refractometer-calculator/

 

[pdxal]

double post

 

[kh54s10]

So, another refractometer without correction. When corrected FG is at prediction.

But do not rehydrate yeast for a day. In fact it is probably best with current dry yeast technology to skip rehydration all together.