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 ...
- 206
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 ...
- 671
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 ...
- 33.4k
5
votes
Accepted
Is my final gravity too high for bottling?
In general, you can consider you fermentation completed when you get the same gravity reading for 3 days in a row. It is either completed or stuck (I won't go on the details here, but do a search on '...
- 4,806
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 ...
- 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 ...
- 6,417
4
votes
Accepted
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 ...
- 18.5k
4
votes
Accepted
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 ...
- 18.5k
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 ...
- 3,655
4
votes
Accepted
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 ...
- 18.5k
4
votes
Accepted
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 ...
- 3,417
4
votes
Accepted
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 ...
- 56
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 ...
- 2,480
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 ...
- 650
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 ...
- 3,375
3
votes
Accepted
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-...
- 7,018
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 ...
- 18.5k
3
votes
Accepted
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 ...
- 18.5k
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 ...
- 3,417
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 ...
- 4,806
3
votes
Is my final gravity too high for bottling?
If the gravity is indeed stable, I think @phillippe's answer is good, logical advice and would be wise to follow.
On the other hand, if this is a 5gal(19L) all grain batch with ~10lbs of fermentable ...
- 1,773
3
votes
Accepted
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 ...
- 1,117
2
votes
Is taking the gravity reading of a commercial beer useful when trying to clone?
In short yes, it helps
With a SG reading from a hydrometer and a refractometer you can get the OG within 0.001 or so and obviously the FG, both are very useful in replicating an unknown recipe.
...
- 18.5k
2
votes
Is taking the gravity reading of a commercial beer useful when trying to clone?
Obviously one place to look for any hints and tips are the various brew fora and recipe lists. Most commercial beers have a "guessed" list going on somewhere.
The SG of the bottled beer (in most ...
- 5,631
2
votes
Can I fix a higher than anticipated OG after primary?
The answer above is partially incomplete and partially incorrect. Yeast do not necessarily produce more esters at higher OG, although it is possible. Using the proper amount of healthy yeast, that ...
- 33.4k
2
votes
Accepted
What is the definition of post boil gravity and how is it different to OG?
I'd have to look at my beersmith to try and figure it out exactly. I can say this, beersmith makes simple stuff too complicated. Postboil gravity and OG are the thing in real world terms. Unless, ...
- 36.2k
2
votes
Higher starting gravity
One can add any (sensible) soluble substance to get a higher S.G. If the substance is not fermentable then one also generally gets a higher F.G. If one wants a higher ABV then one adds a fermentable ...
- 5,631
2
votes
High F.G. Pros and cons of fixes
It seems like you have a pretty good grasp of where you went wrong, and what your options are. I would suggest one more approach though - blending. You could brew a similar beer, but make sure it ...
- 998
2
votes
High FG in primary fermentation
It kinda depends. You have to know a little about your yeast.
Fermentation achieved 74% apparent attenuation, which is about average for most yeasts. Is yours capable of more?
The ABV of your beer ...
- 9,705
2
votes
Accepted
Measuring alcohol when using ginger bug
If you have a beginning gravity and an end gravity, it's pretty easy to figure an approximate ABV for your beverage.
The only way to definitively tell how much alcohol is in a solution is to run it ...
- 3,012
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