BrewforYou86
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- Oct 30, 2014
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Alrighty Fellas I think I have some serious yeast pitching issues. So I decided to make a Sierra Nevada knock off. These are the ingredients that I used.
6 lbs. (2.7 kg) light dry malt extract
1 lb. (0.45 kg) crystal malt (10 ºL) 4 oz. (112 grams) crystal malt (40 ºL)
1 oz. (28 grams) Chinook hops (bittering)
1 oz. (28 grams) Cascade hops (flavor)
1 oz. (28 grams) Cascade hops (aroma)
5 oz. (140 grams) priming sugar
Priming sugar was corn sugar and the yeast that I used was Danstar American Westcoast. I Steeped, sparged, boiled, cooled and then pitched the yeast. The wort was at about 70 degrees and my OG was 1.050. I pitched the yeast and then covered it up and let it sit at around 64-70 degrees for 7 days, then I dry hopped the remaining hops for another 10 days. As I went to bottle last night I noticed that the beer was extremely cloudy and the gravity was at 1.028. This puts my ABV around 2.8%. Very confused why it would be so low. I am using a refractometer to measure my gravities. Will my ABV rise with the priming sugar? I just do not know what I am doing so wrong. I am hoping it will condition more in the bottles. I am going to let is sit at or around 70 degrees for 2 more weeks before opening it.
6 lbs. (2.7 kg) light dry malt extract
1 lb. (0.45 kg) crystal malt (10 ºL) 4 oz. (112 grams) crystal malt (40 ºL)
1 oz. (28 grams) Chinook hops (bittering)
1 oz. (28 grams) Cascade hops (flavor)
1 oz. (28 grams) Cascade hops (aroma)
5 oz. (140 grams) priming sugar
Priming sugar was corn sugar and the yeast that I used was Danstar American Westcoast. I Steeped, sparged, boiled, cooled and then pitched the yeast. The wort was at about 70 degrees and my OG was 1.050. I pitched the yeast and then covered it up and let it sit at around 64-70 degrees for 7 days, then I dry hopped the remaining hops for another 10 days. As I went to bottle last night I noticed that the beer was extremely cloudy and the gravity was at 1.028. This puts my ABV around 2.8%. Very confused why it would be so low. I am using a refractometer to measure my gravities. Will my ABV rise with the priming sugar? I just do not know what I am doing so wrong. I am hoping it will condition more in the bottles. I am going to let is sit at or around 70 degrees for 2 more weeks before opening it.