8 votes
Accepted

Can I fix a higher than anticipated OG after primary?

Adding water after primary fermentation is possible and called high gravity brewing. Yeast produce more esters at higher gravity which is a disadvantage for most beer types, but often desired e.g. for ...
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8 votes

Having doubts about my first stout

At what temperature did you eventually mashed? Not sure how it works out with BIAB, but adding grains to a regular mash (even less volume compared to BIAB), the temperature only drops a few °C's. My ...
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7 votes

How much do melanoidins increase gravity?

The problem is yeast, not unfermentables. Unless you made a starter, 1 pack for a 1.090 beer is way underpitching, assuming you made 5 gal. A single pack might work for 1 gal. at that gravity, but ...
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  • 33.3k
4 votes

What can I learn from fruit beer gravity?

You've sussed out the two changes from the addition of the fruit: you'll dilute the original beer, and also change its gravity, which after more fermentation will result in a new FG. Ideally you'd ...
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  • 10.1k
4 votes
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Is it bad to let air into my primary fermenter?

Any way you take a sample (unless it's from a pressurized vessel with an outlet) will draw air in. As you suspect, it should be a small amount, and given that your beer A) may still be fermenting (...
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4 votes
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ceteris paribus, does mashing at a higher temperature lead to a higher final gravity?

I think there are two things to consider here: Mashing temperature: at higher temperatures you will have increasingly less β-amylase activity, even with high diastatic-power malt, and this will favor ...
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4 votes

specific gravity too high to bottle?

If you've done all that, I don't think you need to worry about bottle bombs. Lacto and malto are non-fermentable, long sugars which give this beer its body. And that is what is expected in this beer ...
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  • 982
4 votes

FG too low to read

Actually this shouldn't be too hard, provided you have an accurate scale. You can simply dissolve some white table sugar in your mead and compare the reading you get with the reading you would expect ...
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4 votes

Porter high OG with fermentation stopping at 1.030?

Seeing that: US-05 has an apparent attenuation between 73% and 77% (Fermentis data sheet) You start from an OG of 1.120 And it is an extract beer (always more difficult to attenuate) I would ...
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  • 3,565
4 votes
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What's going on with these gravities?

Your mash temp favors beta-amylase which makes a more fermentable wort. While beta-amylase denatures beginning at 149°F / 65°C it takes a little time. It's possible your thermometers are slightly ...
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4 votes
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FG not achieved after two weeks.

Could be yeast issue or 1.024 is the terminal gravity. Yeast: Even though you had some early flocculation. I doubt this is the cause of the stall. You can try to warm it up a little and get the yeast ...
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4 votes
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Low FG due to cacao nibs?

No. I'm not aware of cacao nibs having any enzyme inhibiting abilities. Either something else caused a less fermentable wort. Ie higher temp or low beta-amylase in malt. Or, something caused yeast ...
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4 votes
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How to calculate ABV% with step feeding

Calculate the recipe as if you were adding all the honey up front. Also take an original gravity reading with just a partial amount of honey present; if you divide the gravity points by the number of ...
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  • 3,317
4 votes
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Didn't reach expected FG. Should I postpone bottling? Also: It looks weird!

That beer definitely needs more time. It's likely that the periods of lower temperature slowed or potentially even halted fermentation, and the sweet smell you describe is probably unfermented sugars ...
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  • 56
3 votes

Is this final gravity too high?

Really can't say how the lactos is effecting the gravity with out the whole recipe. It's very likely it can finish out the remaining points with some time and warmth. Bring it up to 70°F and give it ...
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3 votes
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Hefeweizen final gravity too high

Check your brew notes, as many details as possible are appreciated and limits the speculations in answers. Solutions differ for many causes of the stuck fermentaion. If I had to guess, it may have ...
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3 votes

ceteris paribus, does mashing at a higher temperature lead to a higher final gravity?

Yes, a higher mash temperature absolutely leads to a higher final gravity. Mash temperatures in the 154-158°F promote the conversion of unfermentable sugars.
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  • 10.1k
3 votes

High FG / Low Attenuation across 3 different beers

I'd suspect either a faulty thermometer that's reading deceptively low is to blame, or perhaps your mash water chemistry is really off and you aren't getting full conversion. For the former, check ...
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  • 6,682
3 votes
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What can I learn from fruit beer gravity?

It's not really possible to answer this question without knowing how sweet the watermelon was. That is, we need to the watermelon's brix. When you added the watermelon, you added some water and some ...
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  • 8,978
3 votes
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Specific Gravities for Kombucha

Suggested OGs are around 1020-1030 from a number of forums, but people are making big 1090 OGs. Regarding FG I recall they end quiet dry as there is often only simple sugars and very little tri-...
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  • 6,983
3 votes

Specific Gravities for Kombucha

My recipe 1 cup sugar (5.7 oz) 6 liters water (1.58 gal) 1/4 cup loose black tea I've never measured the OG or the FG, but the recipe calculates to OG 1.014. The reason why I've never measured the ...
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  • 3,375
3 votes

Specific Gravity too low

Did you take a hydrometer reading at the beginning of the process, before fermentation began? If so, was the wort heavier in that original specific gravity reading? If so, you might just have ...
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3 votes

How many gravity points will explode a bottle?

There is no hard and fast rule on when bottles will go bang. You can calculate the amount of CO2 produced in bottle fermentation from the gravity drop just like you can calculate the amount of alcohol ...
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3 votes

Pale Ale All Grain, FG not achieved

Refractometer does not read correctly when alcohol is present. It is important only to measure in Brix, never specific gravity. Then use the following conversion calculator to determine the true ...
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  • 3,317
3 votes

Fermentation time for APA with 1.080 OG

The 17 days of fermentation is more than enough to finish fermentation, your 1.015 is a good FG. After fermentation (about 7 days more or less), the yeast will flocculate to the bottom. You already ...
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  • 4,736
3 votes
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What do you do about high cider FG?

I would probably let it sit another week. The FG only seems one point of from their range. Your temperature would have slowed fermentation but should not have killed it to be honest. I wouldnt bother ...
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  • 1,040
2 votes

High FG / Low Attenuation across 3 different beers

I would focus on the yeast. How old were the yeast packs? Viability and cell count starts to drop off after just a few weeks. How big was the starter and what was the O.G.? Did you use a stir plate? ...
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  • 782
2 votes

High FG / Low Attenuation across 3 different beers

It all comes down to mash temp. Lower mash temps(145-148) will yield more fermentable sugars. Down side is you lower your mash efficiency and need to compensate with more grain or adjuncts. But you ...
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  • 21
2 votes

High FG / Low Attenuation across 3 different beers

Water may be the problem, but I'd focus on some easier solutions first. Confirming mash temp with a second thermometer. Mashing a little thinner (1.5-1.75qt/lb)and cooler (145-149F). And I would ...
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  • 36.2k
2 votes
Accepted

Can FG be higher than OG?

Did you add water after you put the rest of the stuff in the fermenter? If so you got incomplete mixing and a false OG.
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  • 33.3k

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