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Date: 12 Jun 2006 10:16:49
From: Gerard Eberlein
Subject: different beer same problem
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OK, I posted before about a "kit" beer I made, an RIS, That came out with a
high FG. It started 1.071 and finished 1.028 even after I tried to repitch.
I recently tried another kit by the same company, Brewer's Best, that was an
IPA. It called for OG of 1.050 and FG of 1.012 - 1.015. I wanted to up the
ABV some and experiment so I added 3 lbs. of laaglander xtra light DME for
ABVand 8oz briess munichfor some flavour as well as more columbus hops fo
flavour only as the IBU's seemed fine even with my DME addition. OG was
1.071. I did this ferm at the coreect wort temp as I got one of those stick
on thermometers so I know the ferm never got past 70 wort temp and most days
it hovered at 68-69. I Pitched twice as much yeast as last time hoping to
avoud stalling in 4 days. It was doing fine chugging along for almost 7 full
days, I gave it an extra 2 days for insurance, took a gravity reading on day
9. Low and behold, the SG was 1.030. The IPA I made before this also had an
OG of 1.071 but it had FG 1.018 in 7 days and I used all DME for that one
and a Wyeast smack pack but the room was warmer on that one, ferm was about
76 I'm guessing cause the room was 70 and i didn't have a bucket therm then.
This IPA that's high FG used mostly LME, coopers, as well as the RIS, which
used muntons, and both of these used dry Danstar brand Nottingham yeast.
What's the deal here? Is it the yeast? Is this just some fluke? I've only
done these 3 beers so far but the 2 with LME and dry yeast seem to give me
trouble. I know it's not alot of batches to measure this by but I'm getting
frustrated that simple kit's are causing me so much trouble. Thanx for any
info in advance.
Gerard
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Date: 12 Jun 2006 16:43:52
From: John 'Shaggy' Kolesar
Subject: Re: different beer same problem
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On Mon, 12 Jun 2006 10:16:49 -0400, <dormouse@charter.net > wrote:
> OK, I posted before about a "kit" beer I made, an RIS, That came out with a
> high FG. It started 1.071 and finished 1.028 even after I tried to repitch.
> I recently tried another kit by the same company, Brewer's Best, that was an
> IPA. It called for OG of 1.050 and FG of 1.012 - 1.015.
Keep in mind that FG predictions in recipes are only a guess. Also,
everything goes out the window when you start modifying the recipe.
> I wanted to up the
> ABV some and experiment so I added 3 lbs. of laaglander xtra light DME for
> ABVand 8oz briess munichfor some flavour as well as more columbus hops fo
> flavour only as the IBU's seemed fine even with my DME addition.
Laaglander is notorious for being very unfermentable. It's probably the worst
of the extract brands as far as leaving you with a high FG. Laaglander is
really designed to be used in recipes with a lot of simple sugars to
help increase the attenuation.
> I gave it an extra 2 days for insurance, took a gravity reading on day
> 9. Low and behold, the SG was 1.030.
Wait and see if it has stopped at 1.030 or if it is still dropping. IMO,
using Laaglander was probably a mistake.
John.
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Date: 12 Jun 2006 13:18:25
From: Gerard Eberlein
Subject: Re: different beer same problem
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Yea it was a mistake, I need to read up more on DME's. But it does taste
good so I'm happy with that. Will just have to drink more of it to get a
good buzz.
Gerard
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Date: 12 Jun 2006 17:23:27
From: John 'Shaggy' Kolesar
Subject: Re: different beer same problem
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On Mon, 12 Jun 2006 13:18:25 -0400, <dormouse@charter.net > wrote:
>
> Yea it was a mistake, I need to read up more on DME's.
Yeah, different brands of extract have different characteristics. You'll
learn from experience how best to use them.
> But it does taste good so I'm happy with that.
That's the important part. ;)
John.
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Date: 12 Jun 2006 13:33:49
From: Gerard Eberlein
Subject: Re: different beer same problem
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how about briess pilsen extra light DME? Is that a highly fermentable?
Gerard
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Date: 12 Jun 2006 11:55:14
From: Dan Listermann
Subject: Re: different beer same problem
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Big beers made from extract, especially Laaglander, usually finish high.
Brewer's Best almost always finish higher than the label says it should.
What you have to understand is that extracts has a certain amount of
unfermentables and this amount is proportional to the amount of extract
used. The higher the starting gravity, the higher the finishing gravity.
All-grain brewers can take steps in the mash to influence final gravity,
extract brewers need to alter their materials. Substituting corn sugar for
extract will lower final gravity. Corn sugar is about 100% fermentable.
Using highly fermentable extracts like United Canadian's light syrup ( 85%
fermentable compared to Laaglander's 55% ) can help a lot if you are afraid
of using sugar ( not a problem in my book.)
Dan
"Gerard Eberlein" <dormouse@charter.net > wrote in message
news:rHejg.12$1t4.1@fe02.lga...
> OK, I posted before about a "kit" beer I made, an RIS, That came out with
> a
> high FG. It started 1.071 and finished 1.028 even after I tried to
> repitch.
> I recently tried another kit by the same company, Brewer's Best, that was
> an
> IPA. It called for OG of 1.050 and FG of 1.012 - 1.015. I wanted to up the
> ABV some and experiment so I added 3 lbs. of laaglander xtra light DME for
> ABVand 8oz briess munichfor some flavour as well as more columbus hops fo
> flavour only as the IBU's seemed fine even with my DME addition. OG was
> 1.071. I did this ferm at the coreect wort temp as I got one of those
> stick
> on thermometers so I know the ferm never got past 70 wort temp and most
> days
> it hovered at 68-69. I Pitched twice as much yeast as last time hoping to
> avoud stalling in 4 days. It was doing fine chugging along for almost 7
> full
> days, I gave it an extra 2 days for insurance, took a gravity reading on
> day
> 9. Low and behold, the SG was 1.030. The IPA I made before this also had
> an
> OG of 1.071 but it had FG 1.018 in 7 days and I used all DME for that one
> and a Wyeast smack pack but the room was warmer on that one, ferm was
> about
> 76 I'm guessing cause the room was 70 and i didn't have a bucket therm
> then.
> This IPA that's high FG used mostly LME, coopers, as well as the RIS,
> which
> used muntons, and both of these used dry Danstar brand Nottingham yeast.
> What's the deal here? Is it the yeast? Is this just some fluke? I've only
> done these 3 beers so far but the 2 with LME and dry yeast seem to give me
> trouble. I know it's not alot of batches to measure this by but I'm
> getting
> frustrated that simple kit's are causing me so much trouble. Thanx for any
> info in advance.
>
> Gerard
>
>
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Date: 12 Jun 2006 10:00:18
From: Mark R
Subject: Re: different beer same problem
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"Gerard Eberlein" <dormouse@charter.net > wrote in message
> It called for OG of 1.050 and FG of 1.012 - 1.015. I wanted to up the
> ABV some and experiment so I added 3 lbs. of laaglander xtra light DME for
> ABVand 8oz briess munichfor some flavour
The Laaglander is well known for not fermenting out much more than 50%. I
would say that your FG will probably be about 10 points higher than normal
just from the 3 lbs. of Laaglander DME. It shouldn't be the yeast,
Nottingham is a good attenuator and your ferment temp is still 3 to 4
degrees higher than it should be. How is your aeration before you pitch the
yeast? Are you stirring the bejezzus out of it until it froths to make sure
you have enough O2 for healthy yeast growth?
Mark R
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Date: 12 Jun 2006 11:48:24
From: Gerard Eberlein
Subject: Re: different beer same problem
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Yea I just read about the laaglander on another forum I posted to. Yes I
whip the wort up with my slotted wort spoon for a good 10 minutes before I
pitch. First at the top to get alot of froth then try to "pull" the froth
into the bottom and repeat throughout. I guess this is one of those live and
learn lessons. The saving grace is the beer tastes really good and I haven't
even dry hopped it yet...just disappointed on the ABV, was hoping on
7%...will use a different DME next time. Thanx for the feedback.
Gerard
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Date: 12 Jun 2006 11:51:32
From: Gerard Eberlein
Subject: Re: different beer same problem
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Oh yea, and I proof my dry yeast in 2 cups of 75 f wort for 40 minutes
before pitching, kinda like making bread. It has a good head going before I
pitch.
Gerard
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Date: 12 Jun 2006 16:45:35
From: John 'Shaggy' Kolesar
Subject: Re: different beer same problem
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On Mon, 12 Jun 2006 11:51:32 -0400, <dormouse@charter.net > wrote:
>
> Oh yea, and I proof my dry yeast in 2 cups of 75 f wort for 40 minutes
> before pitching, kinda like making bread. It has a good head going before I
> pitch.
You can do this if you really want, but IMO it's unnecessary. Personally,
I'd skip it and just put the dry yeast straight from the packet into your
fermenter.
John.
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Date: 12 Jun 2006 11:05:57
From: Denny Conn
Subject: Re: different beer same problem
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John 'Shaggy' Kolesar wrote:
> You can do this if you really want, but IMO it's unnecessary. Personally,
> I'd skip it and just put the dry yeast straight from the packet into your
> fermenter.
I agree it's unnecessary, but if you feel you must rehydrate, it's a
better procedure.
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 13 Jun 2006 09:48:48
From: Mark R
Subject: Re: different beer same problem
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"Denny Conn" <denny.g.conn@ci.eugene.or.us > wrote in message
news:448DAD05.A8B3F121@ci.eugene.or.us...
> John 'Shaggy' Kolesar wrote:
>
> > You can do this if you really want, but IMO it's unnecessary.
Personally,
> > I'd skip it and just put the dry yeast straight from the packet into
your
> > fermenter.
>
> I agree it's unnecessary, but if you feel you must rehydrate, it's a
> better procedure.
Yep, I stopped rehydrating several years back when Dan mentioned that he
just sprinkled it into the fermenter and I haven't had any problems yet.
Mark R
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Date: 12 Jun 2006 08:57:46
From: Denny Conn
Subject: Re: different beer same problem
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Gerard Eberlein wrote:
>
> Oh yea, and I proof my dry yeast in 2 cups of 75 f wort for 40 minutes
> before pitching, kinda like making bread. It has a good head going before I
> pitch.
That could be stressing your yeast and doing more harm than good. Try
rehydrating for no more than 15 min. in 90F water and see if maybe you
get better results.
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 12 Jun 2006 14:31:44
From: Dick Adams
Subject: Re: different beer same problem
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When I make a Big Beer and a Russian Imperial Stout is a Big Beer,
the beer stays in the primary for at least 14 days. I have kept
some in the primary for 21 days without taking an hydrometer
reading.
Dick
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