Hairy Posted June 21, 2018 Share Posted June 21, 2018 I haven't run the numbers but, prima facie, 1016-1017 seems too high. Although there isn't a lot of base malt, what temp did you mash at? Link to comment Share on other sites More sharing options...
Beerlust Posted June 21, 2018 Share Posted June 21, 2018 Mid 60's. I wouldn't have thought there was enough grain derived wort to influence 6-8 points of gravity though. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 21, 2018 Share Posted June 21, 2018 Mashing in the mid 60s wouldn't result in an FG that high anyway, especially with lager yeast that ferments more thoroughly than ale yeast usually. It sounds like a yeast issue. Could be tired, unhealthy yeast, underpitched, could be the wort wasn't oxygenated enough, could be lack of nutrients in the wort (unlikely though since it's mostly malt derived). Maybe the malt extract was mashed high when it was made but I'm going with a yeast problem. The only other thing I can think of is that your hydrometer has gone out of whack somehow and is reading high. Cheers Kelsey Link to comment Share on other sites More sharing options...
porschemad911 Posted June 21, 2018 Share Posted June 21, 2018 1.008 for an extract based beer with specialty malt seems optimistic to me.... I'd be expecting around 1.012 with your mash temp and OG. Don't trust any software FG estimates, they're all over the shop. Cheers, John Link to comment Share on other sites More sharing options...
Beerlust Posted June 22, 2018 Share Posted June 22, 2018 2 hours ago, porschemad911 said: 1.008 for an extract based beer with specialty malt seems optimistic to me.... I'd be expecting around 1.012 with your mash temp and OG. Don't trust any software FG estimates, they're all over the shop. I thought 1.008 was a bit optimistic too John & said as much in my brewday post. the 1.012 seemed more likely hence why I asked if someone could check the figures. Kelsey's theories seem more likely, but given I've now pitched 2½ packets of yeast at this 1.050 wort you wouldn't have thought that could be the problem either. It's brews like this that really do your head in. Thanks for the input guys. Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 22, 2018 Share Posted June 22, 2018 I can understand why it would do your head in. Especially when you do everything right and it still doesn't work as it should. I don't really have this happen to any of my beers (I did have a couple that didn't reach expected FG with 1318 yeast) but if I did it'd be the sort of thing that would make me glad I'm kegging because at least there's no risk of explosions. The only potential issue is the flavor may be a bit sweet due to the higher FG. I agree 1.008 sounds optimistic given the recipe, 1.010-12 would be more expected. That's still a few points off where you're at though. Maybe you could chuck some dry enzyme in there The FG is probably harder to predict with extract because you/the software don't really know exactly how fermentable it is. I find with my AG beers that the FG predictions I get from Beersmith based on the grist, mash temp and volume are pretty well on the money. If it doesn't finish bang on, it's only a point or so difference pretty well every time. I wouldn't really call that all over the shop. Cheers Kelsey Link to comment Share on other sites More sharing options...
The Captain!! Posted June 22, 2018 Share Posted June 22, 2018 I feel for ya Lusty cause you’ve had a shocker of luck with stalling in your last couple of brews. Sorry to mention the war! Link to comment Share on other sites More sharing options...
Beerlust Posted June 23, 2018 Share Posted June 23, 2018 Given the higher FG, I didn't want to waste some precious Nelson Sauvin on a dry hop, so last night threw some Ahtanum I have had sitting for a little while in as a dry hop substitute. I'll allow that to dry hop until Tuesday where I will remove it & begin the cold conditioning. Will keg this next weekend. A long PITA brew that I will be glad to get out of my brew fridge! Last night I also pitched some 1318 yeast slurry I've had in long storage into a 2 litre starter containing a 50/50 mix of dextrose & dried malt extract. It's really to test the viability of the yeast & see I can still use it for my next brew.....Mosaic Amber Ale. If it's no good, I'll just have to fork out for some new yeast. Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
porschemad911 Posted June 23, 2018 Share Posted June 23, 2018 Better luck with the next one Lusty. Your Mosaic Amber recipe produces a great beer (I probably made it worse by tweaking it when I brewed it). As an aside, Mosaic is such a great hop that can really stand on its own. I had a cheeky taste of my Mosaic Rye lager last night. Hardly fair on the beer since its only been 1 week in the bottle. It obviously needs another week or 3 conditioning time, but the way the Mosaic presents is really nice, even with the very moderate hopping rates (1.5 g/l @5mins, 1.5 g/l @flameout and 3 g/l dry hop). Hope it comes out similarly tasty for you! Cheers, John Link to comment Share on other sites More sharing options...
Beerlust Posted June 24, 2018 Share Posted June 24, 2018 On 6/23/2018 at 10:09 AM, Beerlust said: ...Last night I also pitched some 1318 yeast slurry I've had in long storage into a 2 litre starter containing a 50/50 mix of dextrose & dried malt extract. It's really to test the viability of the yeast & see I can still use it for my next brew.....Mosaic Amber Ale. If it's no good, I'll just have to fork out for some new yeast. Cheers & good brewing, Lusty. ...yeah I'd say it's viable. For those interested, this batch of yeast was stored mid July, 2017. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 24, 2018 Share Posted June 24, 2018 You need a bigger flask Link to comment Share on other sites More sharing options...
Beerlust Posted June 24, 2018 Share Posted June 24, 2018 10 minutes ago, Otto Von Blotto said: You need a bigger flask I reckon you're right mate. I probably just had the foil cap on a bit tight & it must have sealed somehow. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 24, 2018 Share Posted June 24, 2018 I've had them do that in the past even though the foil isn't an airtight seal. 1469 especially, about the same volume in a 3 litre flask and it still escaped. Link to comment Share on other sites More sharing options...
Beerlust Posted June 24, 2018 Share Posted June 24, 2018 I just got home tonight from work & the buggar has overflowed & made a mess again! LOL Another tea towel in the wash. It all smells really good though, so appears fine to use on the upcoming brew. Cheers, Lusty. Link to comment Share on other sites More sharing options...
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