Author Topic: stuck at 1.020  (Read 2444 times)

Offline curnes

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Re: stuck at 1.020
« Reply #15 on: November 22, 2012, 08:51:18 AM »
Thanks for all the replies.  We have been using 007 yeast just because of the attenuation rate.  I will check yeast amounts for our batch sizes and lower the sparge temp.  We use hydrometers and they calibrate out OK.  I am concerned about oxygenation though and will put some effort in that direction.  Cameron
Cameron

Offline madscientist

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Re: stuck at 1.020
« Reply #16 on: November 22, 2012, 09:14:36 AM »
I'm having the same problem with my IPA.  Thought the yeast was dead, so I went to repitch but the fermentation started up (this was after a 3-4 day lag).  I think the oxygen thing is probably a major player, maybe there just wasn't enough after it was sitting there for that long... also I have a feeling my pitching temp was WAY lower than my thermometer was telling me.  I bought a new one and was shocked to see how low it was after the lag time.  Regardless, the hydro sample I just tested tasted really good.  Still cloudy as hell, so maybe it's still going down, but very tasty and I couldn't really detect any off flavors. 
Homebrewed since 2010

Offline davidgzach

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Re: stuck at 1.020
« Reply #17 on: November 23, 2012, 06:24:50 AM »
Our beer tastes good but seems to be a bit "starchy."  We usually mash at 149, then raise the temp to 155, then raise it again to 165 and sparge for 60-90 minutes with boiling water.

In regards to tannin extraction, I'm assuming you are fly sparging since it's taking 60-90 minutes.  Since you are starting your sparge at 165F, I'm still betting your grain bed is over 180F if not over 190F by the time you are finished.  I'm betting the $25 in my pocket that is the culprit behind the "starchy" flavor.

Try not going to mash out and starting your sparge from 155F as this will proababy get your grain bed to around 172-175F.  Or, sparge with 175-180F water. 

Dave
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Offline curnes

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Re: stuck at 1.020
« Reply #18 on: November 24, 2012, 12:45:03 PM »
I was in Steinbarts last night getting supplies for our next batch and talked to the guys there.  They suggested checking our mash temps/calibrating thermometer in the mash tun to be sure we are mashing at 149 degrees.   They also suggested  beginning fermentation in the 60's to discourage esters then raise the temp to 72 +degrees after the the initial fermentation stage to get the last bit of fermentation.
Any thoughts on this advice?
Cameron
Cameron

Offline denny

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Re: stuck at 1.020
« Reply #19 on: November 24, 2012, 12:47:34 PM »
Both are good advice.
Life begins at 60.....1.060, that is!

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Offline thetooth

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Re: stuck at 1.020
« Reply #20 on: November 24, 2012, 01:01:09 PM »
Both are good advice.

+1.  Great advice in general... not just for your current issue.

Offline tschmidlin

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Re: stuck at 1.020
« Reply #21 on: November 24, 2012, 01:01:32 PM »
I'm not sure I would go up over 72F, but make sure you aerate well.
Tom Schmidlin

Offline wckedpete

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Re: stuck at 1.020
« Reply #22 on: November 28, 2012, 02:13:06 PM »
Could it have anything to do with your mash temp? Higher temp will not let your FG get as low as it can go.