What Up!

[Tyler Herrod]

Hey Guys!

My names Tyler I've been brewing for 8 years now! Man, time flies. I just brewed my first All Grain batch in my mash tun/Kettl (Anvil). I've found that I have a lot of questions and my local homebrew shop is the only one I can confide in but when they are not open I have you guys! Looking forward to hangin with yall.

Tyler

 

[Tyler Herrod]

Hey Guys!

My names Tyler I've been brewing for 8 years now! Man, time flies. I just brewed my first All Grain batch in my mash tun/Kettl (Anvil). I've found that I have a lot of questions and my local homebrew shop is the only one I can confide in but when they are not open I have you guys! Looking forward to hangin with yall.

Tyler

I had a question, I checked my FG in my brew and found it was stuck. I added some Yeast Energrizer and then stirred the brew pretty vigorously. I found that stirring this hard was not a good thing online, did I just ruin my beer?

 

[Calaeb]

I wouldn't sweat it man, It's harder than you think to ruin a beer. What we should be trying to figure out though, is why it stopped. What was your starting og and your expected fg? Fermentation temp, yeast strain, batch size?

 

[Tyler Herrod]

My OG was 1.058 was supposed to 1.064 (wort chiller leaked) I'm trying to get it to 1.015, the yeast was a common English ale yeast not sure the specifics, the homebrew shop guy recommended it, batch size was 5 gallons. It fermented at a steady 70-72 until fermentation stopped then it dropped to 66-68. I didn't sparge for very long because my understanding is you just need to rinse the grains a couple times to get the leftover sugars in your wort but i couldn't mash out so i just did a quick sparge then straight to the boil. Myabe this is why its stopped fermenting, not a lot of fermentables?

 

[TKWoody]

Welcome from Minnesota.

At 1.058 there should be enough fermentables. What number did you get stuck at and what was your target?

 

[Tyler Herrod]

Welcome from Minnesota.

At 1.058 there should be enough fermentables. What number did you get stuck at and what was your target?

Got stuck at 1.033 want to get to 1.015

 

[Calaeb]

What was your mash temp?

 

[Tyler Herrod]

What was your mash temp?

held at 155 for 60 mins

 

[Jayjay1976]

IMHO, 155 is kinda high. That produces a lot of unfermentable sugars that raise the FG. I like dry beers so I mash at 148.

 

[Homercidal]

Even mashing at 155F should still get you down to 1.020 or so IMO. Especially on a mid-strength beer. Off the top of my head I think even English Ale yeast should not have way high residual sugars.

I'd warm it up again and see what happens. IMO you would ideally want to keep your temps at mid 60's during active fermentation, and then raise them after the bulk of the ferment is complete. This keeps the esters down (unless that is what you are going for) yet allows the yeast a better chance of eating all of the sugars it can, and also to clean up after itself and lower the Diacetyl and other things.

In any case, 70 isn't too high for most yeast.

I'd be curious to see your full recipe. I think 1.033 is too high unless there is something specifically in the recipe that would make it hang up like that. That is much higher than we see with extract batches that stall high.

 

[nDub]

Welcome!

 

[Shawn3997]

Taste the beer. If it tastes sweet, like sugar sweet, then you're not done fermenting. If it tastes like beer, then your measuring apparati are failing you.

You might also look up "forced fermentation" on Google to see if you are actually finished.