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-...
  • 3,645
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 ...
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 ...
3 votes

Bottling high gravity FG barley wine

I would definitely not bottle yet. You may get bottle bombs, but you'll definitely get a beer that's too sweet. It's only been 2 weeks and for a high gravity barley wine, that's not much at all. ...
  • 329
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 ...
  • 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 ...
  • 36.2k
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 ...
  • 2,456
2 votes

Which is a better fermentation method for high gravity beers?

Your best bet is to add all your fermentables at once. The reason is that if you wait until your 7% beer has completed primary fermentation to add more yeast, you are adding that alcohol tolerant ...
  • 335
2 votes

What's wrong with my gravity?

Is this a 10 gallon batch? The crystal malts are only around 10% of the grist, so I don't think you have a problem there. I would consider 78 F too warm for pitching WLP001, but I doubt that's your ...
  • 8,998
2 votes
Accepted

Bottling high gravity FG barley wine

The yeast will eventually ferment out more sugar, but it can take many months. I have a High FG 12% beer in a keg that I thought was done, only to find it had built up a lot of pressure as the beer ...
  • 27k
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

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 ...
  • 6,993
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 ...
  • 5,611
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 ...
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 ...
  • 6,993
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.
  • 982
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

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=...
  • 123
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 ...
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 ...
1 vote
Accepted

Starter quantity w/ Mr. Malty Calculator

Try the tab that says "repitching from slurry" and it will show the volume of (packed) yeast that calculated. It will be much less than the volume shown on the first tab, which seems to be the 2.75L ...
  • 3,020
1 vote

Bottling high gravity FG barley wine

Definitely don't bottle this right now. It is very possible that the yeast will slowly continue fermenting this and create bottle bombs. What is I think it is unrealistic to expect WLP 002 to do the ...
  • 2,957
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 ...

Only top scored, non community-wiki answers of a minimum length are eligible