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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-...
chthon's user avatar
  • 3,665
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 ...
Robert Zormeir's user avatar
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 ...
Evil Zymurgist's user avatar
2 votes
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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 ...
JeanMi's user avatar
  • 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 ...
Mr_road's user avatar
  • 7,048
2 votes
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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 ...
Mołot's user avatar
  • 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 ...
barking.pete's user avatar
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2 votes
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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 ...
Frank van Wensveen's user avatar
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 ...
Mr_road's user avatar
  • 7,048
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.
uSlackr's user avatar
  • 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 ...
Tony's user avatar
  • 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=...
Ben Neill's user avatar
  • 123
1 vote
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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 ...
Evil Zymurgist's user avatar
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 ...
Robert Zormeir's user avatar

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