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Messages - boris4

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Yeast and Fermentation / Re: high F.G.
« on: May 24, 2017, 05:11:18 PM »
and my apologies I was wrong with my final gravity reading.  it was actually around 10 brix not 14 like I thought.  so using the calculator its actually down to 1.008 or so.  so thanx for all your help guys.  now I have a yeast starter going, hmmm what should I do with it?  I will brew this weekend!!

Yeast and Fermentation / Re: high F.G.
« on: May 24, 2017, 03:08:28 PM »
I did use the calculator and it says my gravity is still around 1.030.  I tried a sample and there is a lot of residual sugars in there. normally I have had no problem fermenting down to 1.012 for a big beer like this

Yeast and Fermentation / Re: high F.G.
« on: May 24, 2017, 12:57:05 PM »
I am using California ale yeast, wheat yeast and thames valley yeast.  all from white labs.  I used the calculator and it still at 1.031 then  I have a starter going of super high gravity yeast from white labs and I hope that will ferment down to a proper FG

Yeast and Fermentation / Re: high F.G.
« on: May 23, 2017, 04:55:32 PM »
no  I just got the refractometer.  what is the process to properly calculate it if you don't mind me asking

Yeast and Fermentation / high F.G.
« on: May 23, 2017, 03:52:54 PM »
my last 3 beers have been big beers with an O.G. of about 1.095.  I am starting with around 18 lbs of maris otter base malt and 5-7 pounds of other grain.  my strike water is at 165 which gets me to about 132 and I then heat it to 148-152.  I sparge at 170 F. I boil for 60-90 minutes.  I either pitch 2 vials of liquid yeast or have a 2500ml starter ready.  all 3 beers have stopped at about 1.045-1.035.  this has never been an issue before.  I have checked the calibration on my thermometers and I am using a refractometer that reads brix/gravity and it is calibrated.  Any ideas out there?

All Grain Brewing / Re: stuck fermentation
« on: April 18, 2013, 12:29:45 AM »
I am absolutely checking the beer frequently and I have to bottle, I have never kegged but am going to keep the beer coooold after carbonated and drink it quickly for sure. it is going to take a lot of arm twisting to get friends over to help drink it. and fyi it is a blood orange hefe that we just added the blood orange to last night and it smells wonderful.

All Grain Brewing / Re: stuck fermentation
« on: April 14, 2013, 05:52:37 AM »
sorry for the confusion it dropped to 1.036 after three weeks from 1.040. did some asking around at the local microbrewery ( I am friends with the owner/ head brewer ) and he has had stuck fermentations before and added beano ( the capsule style where you can take it apart and just get the powder ) the enzymes from that will break down the sugars to where they are fermentable by the yeast. giving that a try. will let you know how it worked.

All Grain Brewing / Re: stuck fermentation
« on: April 12, 2013, 03:54:26 AM »
took another reading today and it was at 1.036 after two weeks with a starter. tasted the sample and it didn't taste sweet but it was definitely a heavy beer. it is at 5.5% abv right now and tastes decent so I may just bottle it and see how it turns out but have learned my lesson about using so much flaked wheat. thanx for your input.

All Grain Brewing / Re: stuck fermentation
« on: April 11, 2013, 04:24:41 AM »
so I used 10 lbs flaked white 6 lbs of flaked red wheat 5 lbs 2 -row and 3 lbs of other flavors. I did a 90 minute mash at 150 with a 170 sparge. og was 1.078 and I pitched two tubes wlp320 amer. hefe yeast. I pitched a second starter of wlp320. have not checked reading since I pitched the starter two weeks ago. is this a moot point and because of my grain bill it is all non fermentables left? thanx for your help

All Grain Brewing / stuck fermentation
« on: April 08, 2013, 10:51:58 PM »
i did a wheat beer with 10 lbs of flaked wheat. my fermentation got stuck at 1.040. og was 1.084. is this because I used the flaked wheat or is it just going to take a lot longer? ???

Yeast and Fermentation / fermentation issues
« on: March 08, 2013, 05:35:49 AM »
hello again everybody. i have been homebrewing for 2 years now and all of my beers i like to brew are at least 1.075 og. i have issues with getting the beer down to at least 1.020. i have purchased a aerator, use yeast nutrient from white labs and keep temps around 70 but no matter what beer style it always get stuck around 1.030. does anyone have any suggestions

Yeast and Fermentation / Re: Wyeast 3711 French Saison
« on: October 31, 2012, 05:50:11 AM »
i did a french saison and used the 3711 and it took my 1.075 og down to 1.008. i double pitched. if i would have given more time i am sure it would have gone lower but wanted to keep some sugar in there.

Yeast and Fermentation / Re: high final gravities
« on: October 31, 2012, 05:47:00 AM »
i always double pitched yeast. but after reading on mr malty that isnt enough. so i will start doing a starter, i have an aerator on the way. new mashing temps  and fermenting temps. hopefully all this will get me to where i want. :D

Yeast and Fermentation / Re: high final gravities
« on: October 30, 2012, 05:23:24 PM »
i am going to try and reply to all of you. i always calibate my thermometer before each mash begins and have checked my hydrometer. both ok. my avg og is 1.080 and finals stop at 1.020(about) i am all grain bewing with very little adjuncts. i am going to change my mash schedule to 104 for 30 140 for 20 and then 154 for 90. skipping my previous 130 rest. i heard the 104 rest helps get the enzymes going in the mash. i typically use white labs yeast with out a starter. i just shake the wort after it falls into the carboy. i am going to invest in a aerator finally and look at  a heater to keep temps up this time of year. hope this answered all of you and thank you guys alot. anything other ideas?

Yeast and Fermentation / high final gravities
« on: October 29, 2012, 01:58:28 AM »
i have been home brewing for a year and half. i like to make stronger beers with o.g's of around 1.080. i double pitch yeast(typically white labs) right into the wort. i do a mash of around 128 for 30 minutes then up to 140 for 20 minutes and then 154 or so for 90 minutes. i boil for 90 minutes. my efficiancy averages about 65% which is disappointing but my final gravities seem high, usually between 1.020 and 1.025. for most styles i brew this makes the beer overly sweet. am i doing something wrong or how can i get better attenuation from the yeast. i was thinking about trying a 104 for 30 minutes 140 for 30 minutes and then 156 for 90 minutes after doing some reading in my library of books. but would like as much help as possible to improve efficiancy and attenuation.

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