11
votes
Accepted
Why did I miss my high target gravity? By quite a lot. Is it just my brewhouse efficiency?
Mostly the high temperature. You started out at 73° C, which is already at the high side for the alfa-amylase enzymes, which convert the starches into complex sugars. While at this moment, the beta-...
- 3,655
5
votes
Why did I miss my high target gravity? By quite a lot. Is it just my brewhouse efficiency?
More bad news: If you didn't like the OG, you'll probably like the FG even less. This is because higher mash temps produce more complex (and less fermentable) sugars. You want to be making ...
- 368
3
votes
Fermentation still stuck after adding nutrients?
Oxygen at this point may create some oxidation off flavors (wet paper) since you're close to 50% attenuation.
Try to warm it up and swirl more. I would go to 74°F.
I would question your measuring ...
- 18.5k
2
votes
Fermentation still stuck after adding nutrients?
It is most likely not the nutrients that are needed but oxygen, your stir will have introduced sufficent oxygen to drop a further 5 points of gravity.
I advise popping the top and giving it a really ...
- 7,018
2
votes
Accepted
Used Wrong Yeast.... Final Gravity Too High
I strongly advise against yeast nutrients, unless you are sure that this addition will not be sensed in finished beer even if yeast will fall to eat it. Once I had a batch less than optimal due to ...
- 3,718
2
votes
Used Wrong Yeast.... Final Gravity Too High
One can pitch dry powdered yeast directly into a brew. It often works well but sometimes not. In my entire brewing career(?!?) I have never used a yeast nutrient(!?!). Some do, some don't.
I usually ...
- 5,631
2
votes
Accepted
Fermentation still stuck after adding nutrients?
So, actually, after one week or so, i have new data.
As you can see on the graph below, my fermentation restarted and slowly
made its way to ~1.020 (it's still fermenting and i'll leave it for one ...
- 799
2
votes
Accepted
What is the highest OG which is still fermentable?
Interesting question. Lead me to some interesting Google results.
First is this paper regarding fermentation in the Tequila industry. Brief take home is they went to 170g/L of sugars, but found that ...
- 36.2k
2
votes
Making a portion of a batch higher ABV
First: It is your first brew! Relax. Brew it and THEN start playing. There is a lot of things you need to get used to. But it is up to you. :)
You can follow thesquaregroot's answer, or you can alter ...
- 2,466
2
votes
Accepted
Original Gravity too high for Saccharometer Scale
The only drawback would be the larger sample size required and that you need very accurate (i.e lab grade) mass and volumetric measurement. Your proposed method is sound, though. A hydrometer ...
- 2,480
1
vote
Accepted
Chocolate stout stuck at 1021
If your hydrometer is not reading correctly then yes this could be the issue. In tap water at 20 or 25 depending on calibration it should read 1000+/-0.5. If it is reading 1006 then it is a fair way ...
- 7,018
1
vote
When to bottle high ABV beer?
When it comes to off-flavors, the best guide is your mouth & nose. Taste & smell it. Maybe let it warm a bit to see what's revealed.
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1
vote
When to bottle high ABV beer?
Similarly to aging wine in a carboy vs aging in the bottle. In my opinion once fermentation is complete and yeast has had a normal time to “clean up”, you can choose to age your beer in bottles while ...
- 502
1
vote
How does a yeast starter affect original gravity reading?
If you add your entire starter to the wort, you're doing it wrong. Like Denny says, chill it, decant it, and then add the yeast slurry to your wort. No calculation necessary.
Adding a massive starter ...
- 368
1
vote
Used Wrong Yeast.... Final Gravity Too High
It looks like you aren't the only one having this problem, however it may just be that it's finished:
http://www.homebrewtalk.com/showthread.php?t=161961
http://www.homebrewtalk.com/showthread.php?t=...
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1
vote
Accepted
High gravity beer, with wine yeast in secondary
With that OG and mash temp it will have a lot of fermentables, that OG really goes into Wee Heavy and English Barley Wine territory.
The wine yeast sounds like it's to finish out the few remaining ...
- 18.5k
1
vote
What is the highest OG which is still fermentable?
I know that raw honey can ferment if it has enough moisture content and a warm environment.
There is an interesting thing that can happen resulting in snowflake yeast where yeast doesn't seperate ...
- 18.5k
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