Under pitched yeast, lower than expected FG...

[Tutsbrew]

I have a question as to whether or not unwanted alcohols (other than ethyl) from struggling yeast could account for a rather low FG?

Wyeast 1332, amber ale with no particular differences from the plethora of 5 gallon amber recipes out there, good fermentation temps, 2 to 3 minutes of shaking fermenter after a splashy transfer to it for aeration, about 10% crystal with remaining being base malts (2 row, munich light, etc)... All ok, but the point of the question really is whether or not struggling yeast due to low pitch rates might create enough fusile (spelling?) alcohols to contribute to what turned out to be a rather low FG? Oh, and yes, a 'hot' tasting beer...

So, I thought I'd add an edit here in that I'm not looking for a cause for this batch's low FG. Yes, there are a number of things that could account for it. Rather, I'd like to know if off-alcohols from any source in a beer can contribute to gravity readings or if they are very, very strong in taste even in barely, nearly zero readable (via aging eyeballs using a hydrometer) amounts or if they do indeed often contribute to changes in gravity readings...

Thanx.

 

[Chrisbrewbeers]

I can help a little, it's fusel alcohol. I don't really think pitch rate has much to do with final gravity, at least not in my experience. I have had a few brews that I thought were under pitched and read in places that this will create fusels but the only time I have had that is with hot fermentation before I knew any better, as far as I can tell.

 

[jahdub]

Just going off memory, but I think under pitching is generally associated with more esters and hot fermentation is associated with fusel alcohols.

 

[Paps]

I vuagely rember somebodu on here had a thread or perhaps a blog as to where they took identicle batches and divided them into 3 groups.
G1-underpitched yeast
G2-correct pitch
G3-over pitch

i'll post a link if i can find it, but if i remember correctly the tests conclusion going by taste was "It doesn't fvcking matter"

 

[RatsoRizzo]

I vuagely rember somebodu on here had a thread or perhaps a blog as to where they took identicle batches and divided them into 3 groups.
G1-underpitched yeast
G2-correct pitch
G3-over pitch

i'll post a link if i can find it, but if i remember correctly the tests conclusion going by taste was "It doesn't fvcking matter"

Spooky, I was just reading a blog about pitching rates.

http://sciencebrewer.com/2012/03/02/pitching-rate-experiment-part-deux-results/

Does not answer the OP's question about alcohol and low FG though.