Missing Fg by miles.

[yeastinfection]

why would i be missing my Fg ?not by a little either.
i did a Hobble Wobble that was Og 1.053 Fg 1.005
i did a Esb from the Gregg Hughes book,Og 1.048 Fg 1.006
what am i doing wrong,
the WH was so dry it nearly sucked my face off,
mashing @ 65°c 1hrs and sparging @ 75°c 15mins
any guidance appreciated ,

 

[Gunge]

What yeast? I love Notty but soon learned of its tendency to 'go low', countered by mashing on the high side.

 

[yeastinfection]

wyeast 1187 cant remember the other.

 

[Covrich]

Thats like 90% attenuation certainly not in the ringwood ale yeast style.. does it dry out more after bottling??

Just a random thought really I wonder if you had some wild yeast in there chewing things down a little more?

 

[DoctorMick]

Thats like 90% attenuation certainly not in the ringwood ale yeast style.. does it dry out more after bottling??

Just a random thought really I wonder if you had some wild yeast in there chewing things down a little more?

That was my first thought as well.

I'd bleach the hell out of the fv (or replace it) to make sure anything in there is long gone before using it again.

 

[yeastinfection]

wild yeast, sounds scary, ill bleach it, and see how it goes from there, is there nothing i could be doing wrong to cause it?

 

[DoctorMick]

You could check the accuracy of what you're using to measure the mash temp, the lower you mash the more fetmentable sugars you will extract so the lower the fg will be but you've gone under what i'd have expected if that was the case. Also, check your hydrometer with 20c water, it could be out.

 

[yeastinfection]

I've just oredered the new inkbird temp gauge. So will see how that goes.

 

[H0PM0NSTER]

...so dry it nearly sucked my face off

This made me smile.
+1 on the wild yeast theory, especially if they continue to deteriorate in the bottles. I had an a extract brew that tasted great at bottling and just after carbonation but the turned acrid, dry and almost flavourless. Heart breaking.)

 

[yeastinfection]

mine was like that out of the fv. its in bottles now, so time will tell, im not very hopefull

 

[Old_Bob]

With my limited knowledge, how long has it been conditionining for ?

Reason for asking I Barrelled a brew (kit brew) and after a secondary fermentation it tasted good, two weeks later I spat across the garage it tasted that bad. I left it longer to see what happened and it came good again after a few weeks. I expected to pour that one down the drain, but sometimes I think we drink beer to soon.

 

[yeastinfection]

Haven't tried it since I bottles it. It was in the fv for 2 weeks.

 

[Old_Bob]

Haven't tried it since I bottles it. It was in the fv for 2 weeks.

When did you bottle it ?

 

[yeastinfection]

30th oct it went to bottle,

 

[Old_Bob]

Yeastinfection, with my slim knowledge I would let it stand for a while before trying again.

Personally I give my beers 5 to 6 weeks after secondary before declaring them ready to drink.
Even then I double check for clarity and how the beer tastes as they still may need a while longer.

I'm sure all will come good in the end.

 

[The Idiot]

I reckon it's your mash temperature being too low. I tend to only use 65 C on dry light IPAs will little body. If I'm doing something maltier I'd go 67 or 68 C.

How do you measure it? It's amazing how temperatures drop. I tend to overheat the strike water, dump it in the mash tun, let it fall to around 6 degrees above what I need, add the grain and stir, recheck the temperature, adjust and start the mash. That way I tend to get far more consistent results than when I used to heat the tun, dump the grain then add the strike water.