Final gravity too high

[gbussey]

My final gravity never gets as low as it should. When the recipes call for 1.010, my beer only gets down to 1.020 or so. I don't think it's a problem with the readiing because the OG reading comes out exactly as the recipe says it should. While the end result tastes great, it is definitely low in alcohol.

I am now on my 10th batch. I've tried the dry yeast that comes with kits. I've tried pitch tubes. I've tried smack packs. The results are always the same. I am very conscious of pitching temperature and of sanitation. I've tried letting it stay in the secondary for weeks. It makes no difference.

Any thoughts?

[grapeadmin]

I would try using pure o2. A fairly inexpensive system is found here. This is just the regulator. You would need to pick up a o2 tank at a home improvement store. Beside moving from extract to all grain, this will probably make the biggest difference.

http://www.thegrape.net/browse.cfm/4,9689.htm

john
g and g

[rcarson]

very soft water could also cause this correct?

[grapeadmin]

Not to my knowledge. If it is 'softened' water, it could create a problem. But Pilsen uses very soft water and they do not have high ending gravities.

john

[Vertical]

I have noticed that my F.G. readings are all around 1.030 and I cannot seem to obtain dryer results of my ferments....I wonder could my cheepie hydrometer float be....off...out of sync with reality?

I could pour Everclear into my nice new acrylic hydrometer tube. Take a test reading...OH HECK NO...it would crack apart shortly thereafter....hmmmm....

[grapeadmin]

Put your hydrometer in 70 deg F tap water and see if it reads 1.000. If not it is out of calibration. Also, look on the side of the hydrometer to see what the calibration temperature should be.

john
g and g

[Vertical]

My hydrometer says calibrate @60 degrees F. I did the water thing...It seems just fine ...it read 1.00

[grapeadmin]

Sounds like it is on. To get lower ending gravities, one can:

1) mash at a lower temp (say 150 deg F vs 158 deg F) for all grain
2)aerate w/ pure o2
3) if using malt extract, use a more fermetable brand (e.g. muntons vs laaglander)
4) pitch large quantiies of fresh yeast (e.g. 100 billion cells or more per 5 gallons wort
5) begin with a lower starting gravity. The higher the o.g. the higer the ending gravity.
6) use a nutrient such as Wyeast brand nutrient
7) use a yeast strain with a higher attenuation rate

john
g and g

[gbussey]

I'm using the Sam Adams recipe from the Clone Brews book which calls for the FG to be 1.011. My hydrometer is calibrated fine with 70 degree water equaling 1.000. I am using Wyeast, 100 billion cells in 5 gallons of wort. I just bottled my first batch made with pure O2 aerator. However, this made no difference. FG still equals 1.022.

I've read that I should aerate only before pitching the yeast. Would the yeast attenuate better if I aerate during the whole fermentation process?

Also, I wonder if I should pitch a second 100 billion Wyeast cells after the first batch dies off.

Your thoughts appreciated.

[grapeadmin]

I have had reports that the best time to aerate is right after pitching the yeast (vs aerating right before). Also, if you aerate during fermenation, you will never produce alcohol (or very little of it) as the yeast need to run out of 02 prior to converting sugar to alcohol. Exactly what was the recipe?

john
g and g

[gbussey]

Note that I have had the same results (final gravity too high) with many recipes. The recipe I have been working with lately is:

1/2 lbs 60L crystal malt
4 lbs light malt syrup
2.5 lbs light DME
2 oz Tettnanger bittering hop
1/2 oz Hallertauer flavor hop
1 tsp Irish moss
1/2 oz Tettnanger aroma hop
Wyeast 2206
1/4 oz Halletauer dry hop
OG should be 1.052
FG should be 1.011

For me, OG = 1.048. FG = 1.022.

Also, I have used well water and city water in the past. Lately I have used distilled water with 2 tsp gypsum, 1 tsp calcium chloride, 1/2 tsp ascorbic acid. It doesn't matter. Results are always the same -- FG too high!

[grapeadmin]

What brand of DME are you using? Laaglander is highly unfermentable.

john
g and g

[gbussey]

I've used lots of ingredients in the past, including Brewers Best kits, always with the result of the FG being too high. My last batch used:

ALEXANDERS LIGHT 4# SYRUP
M&F-DME-LIGHT- 3 LB

[grapeadmin]

I am afraid that has exausted all of my ideas.

john
g and g

[ken]

have you checked your hydrometer for accuracy? BYO or Zymurgy had an article on calibration less than a year (?) ago. It should be checked over the range that you are using it not just at 1.000.
Temperatures of the test specimens are important as well as making sure no bubbles are sticking to the hydrometer.
It could still be the beer but you should try to rule out equipment problems if you can.

k