JoeL1 Posted January 30, 2011 Share Posted January 30, 2011 Hi, I put down a Cerveza 2 weeks ago using 1.5kg of BE1 and made it up to 22 litres. Fermentation has occurred but my last 2 gravity readings have been around the 1.020 mark which seems a little high for a FG.Could this be from the maltodextrin in the BE1 or do you think fermentation has stuck? If so is there a remedy? Cheers Link to comment Share on other sites More sharing options...
Matty A Posted January 30, 2011 Share Posted January 30, 2011 I am thinking that the maltodextrin may be the cause of this. Maybe someone else can set me straight but I would leave it for a week more then try to take a gravity reading and if it is still 1020 I would bottle. Link to comment Share on other sites More sharing options...
Matty A Posted January 30, 2011 Share Posted January 30, 2011 Sorry misread it has already been in there 2 weeks. I would be thinking about bottling. If you are bottling Ito PETs as it doesn't matter as much since you can degass Link to comment Share on other sites More sharing options...
DaleB Posted January 30, 2011 Share Posted January 30, 2011 Im having the same kind of issue with my Cervesa, 2 weeks its at 1015, however still very cloudy Link to comment Share on other sites More sharing options...
JoeL1 Posted January 30, 2011 Author Share Posted January 30, 2011 Thanks. i've been brewing it at around 16c due to the weather so i'm going to try increasing temp a bit and rousing the yeast, hopefully bring the FG down. Link to comment Share on other sites More sharing options...
PB2 Posted January 31, 2011 Share Posted January 31, 2011 1.5kg of BE1 gives 600g of maltodextrin!! In 22litres, the gravity probably won't get any lower than 1020. Link to comment Share on other sites More sharing options...
DaleB Posted January 31, 2011 Share Posted January 31, 2011 Ahh there you go, Joe just a quick q, When you take samples is your Cervesa clear? Link to comment Share on other sites More sharing options...
Matty A Posted January 31, 2011 Share Posted January 31, 2011 Sure is, Just leave it in the fermenter a couple of days longer, it wont harm it but it will clear it up and start to clean up after it self. Link to comment Share on other sites More sharing options...
JoeL1 Posted February 1, 2011 Author Share Posted February 1, 2011 Cheers for the replies, to be fair the sample didn't taste overly sweet so that's a good sign though it wasn't exactly clear.I don't think i'll be able to bottle while Saturday so hopefully that'll give it enough time to get as low as possible. Link to comment Share on other sites More sharing options...
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