Two Hearted Ale clone Gravity trouble

[keg2881]

I brewed a 10 gallon batch of Bell's Two Hearted Ale clone on May 7th and had a OG of 1.060 and I've racked it to secondary this morning with a FG of 1.028. The FG is 14 points higher than what the recipe states. Now I know that I won't be spot on with the FG, but that is way too high. I used S-04. I did split the 10 gallons up into two separate fermenters and pitched a packet in each of the primaries. Looking back I should have made two starters or used two packets in each fermenter. Is there any way to add more yeast and get the FG down to where it's supposed to be or is this one of those things you learn from?

 

[bknifefight]

Is the gravity the same in both fermenters? With a OG of 1.060 it doesn't seem like 1 packet is not enough yeast. I would add more yeast and warm them up to see if you can crunch the points down lower.

 

[PaulHilgeman]

Make a 2L starter with DME, about 1.030 or so, pitch 2 packs of US-05, when it is actively fermenting, swirl it up and pour 1L in each secondary. This will give the beer a fighting chance at getting lower. US-05 should attenuate further. What was the recipe?

 

[nediver]

You can def get it down further. You need a vigorously fermenting starter. I would use liquid yeast not dry. Go with WLP007 if your looking for dry english. It's a monster yeast. Keep it warm 70 and you will drop that wort fast like 3 days. Pitch starter at high krausen.

 

[keg2881]

Is the gravity the same in both fermenters? With a OG of 1.060 it doesn't seem like 1 packet is not enough yeast. I would add more yeast and warm them up to see if you can crunch the points down lower.

Yes the gravity is the same in each fermenter. So just throw another packet in each one?

 

[keg2881]

Make a 2L starter with DME, about 1.030 or so, pitch 2 packs of US-05, when it is actively fermenting, swirl it up and pour 1L in each secondary. This will give the beer a fighting chance at getting lower. US-05 should attenuate further. What was the recipe?

I used the recipe found in the recipe section. I'll post a link to it in a bit.

 

[Pappers_]

Keg, there are two or three points being made here, that I agree with:

1. try US-05 because of its high attenuation
2. use a starter and pitch it into your stuck fermentation when it is at high activity, so that it is going into your beer revved up and working
3. warm up your beer - warmer than you would normally, to try to help your yeast friends out, say 70 - 72 F

 

[keg2881]

Here is the recipe I used.
https://www.homebrewtalk.com/f69/bells-two-hearted-ale-clone-close-they-come-91488/

I did double everything to make it a 10 gallon batch.

So to make sure I am understanding all this, I need to make a starter and bring the temp of the beer up to around 70* and then pitch the yeast in at high krausen?

 

[keg2881]

Ok, so I pitched a starter of wlp007 in both fermenters on friday and I have seen zero activity. The only thing I can come up with is I missed the window with the starter. When I got home Friday night the starter was all clumpy and had chunks of yeast swirling around in the flask.

 

[bknifefight]

Well, it seems like your starter worked and you have plenty of yeast in there. It is possible that it finished before you checked the carboys again. Have you checked the gravity?

 

[keg2881]

Well, it seems like your starter worked and you have plenty of yeast in there. It is possible that it finished before you checked the carboys again. Have you checked the gravity?

I haven't taken a gravity reading since pitching the yeast on Friday. I was sure there was gonna be some sort of activity after pitching. I kept checking every couple of hours and didn't really see any signs of life.

 

[bknifefight]

Hmmm...I would check and see if it's dropped at all. Some stuck fermentations can be tricky and if the starter didn't work, this seems to be one of them.

 

[keg2881]

Hmmm...I would check and see if it's dropped at all. Some stuck fermentations can be tricky and if the starter didn't work, this seems to be one of them.

Well I just took a reading of both fermenters and the yeast has done nothing in both. What is the next course of action?

 

[PaulHilgeman]

Then you probably dont have any fermentable sugars left. Go to your LHBS or order some Amylase Enzyme. Add 1-2t of that to your fermenter, and wait about a month and see where it gets you. Do not use beano, thinking it is the same thing, it is not. Beano will chew up the dexitrines and then the yeast will ferment them, regular brewers Amylase enzyme will not.

 

[keg2881]

Then you probably dont have any fermentable sugars left. Go to your LHBS or order some Amylase Enzyme. Add 1-2t of that to your fermenter, and wait about a month and see where it gets you. Do not use beano, thinking it is the same thing, it is not. Beano will chew up the dexitrines and then the yeast will ferment them, regular brewers Amylase enzyme will not.

So how do I not have any fermentable sugars left if the gravity is still 1028? Is this a sign of horrible all grain efficiency?

 

[bobbytuck]

What was your mash temp?

 

[keg2881]

What was your mash temp?

I want to say somewhere between 150* and 155*

 

[Newbeerguy]

What are you checking the FG with? A Refractometer or a Hydrometer?

 

[keg2881]

What are you checking the FG with? A Refractometer or a Hydrometer?

Refractometer

 

[Newbeerguy]

Refractometer

That could explain your reading. Once alcohol is present, you need to adjust for that in your reading.

Your sitting at 1.008 right now.

Here is a link for the calculator:

http://www.austinhomebrew.com/produ...12574&osCsid=809968f8ae28bf01d60e9cb26bc9e484

 

[keg2881]

That could explain your reading. Once alcohol is present, you need to adjust for that in your reading.

Your sitting at 1.008 right now.

Here is a link for the calculator:

http://www.austinhomebrew.com/produ...12574&osCsid=809968f8ae28bf01d60e9cb26bc9e484

WOW I feel really dumb now!!!! I'll check with my hydrometer when I get home tonight.

 

[Newbeerguy]

WOW I feel really dumb now!!!! I'll check with my hydrometer when I get home tonight.

It's a common thing to overlook.

 

[nediver]

It's a common thing to overlook.

I knew about the need for adjustment when I purchased refracto and I still forgot the first time. I did the exact same thing you did. I still tend to use the refracto and the hydro at the end of ferment. It allows me to learn how the two work differently and with the calculators check that everything is in line. Then I taste my hydro sample.

I love the refracto for checking gravity of first runnings, start of boil, finished boil, etc. I love the a 1/4 teaspoon cools down on my counter in a few min allowing me to get quick accurate samples.

 

[blkandrust]

It's a common thing to overlook.

Yup,ive done it.I even went as far as adding amylase before I was told that you need to adjust refrac after alcohol is introduced.

 

[bknifefight]

haha Well, there's the answer. I'm glad you're beer isn't stuck but that sucks you wasted a starter on it.

 

[PaulHilgeman]

Perfect! I am glad someone remembered to ask that question!

That will be darn good beer, I love IPAs that finish that low in the summertime!

 

[keg2881]

Perfect! I am glad someone remembered to ask that question!

That will be darn good beer, I love IPAs that finish that low in the summertime!

Yeah I sure hope it turns out ok. When I checked it lastnight with my hrdrometer it was right where it is supposed to be. It finished at 1.008, as soon as I get my parts in my Coke fridge I plan on cold crashing for about 10 to 15 days and then keg it.