OG and FG questions

[alsch890]

Hi there,

I had a problem on my last two brews that I have not really encountered before. I did two brews back-to-back same day and missed the OG by about 0.006-8 on both brews and then missed the FG by about 0.004 even after recalculating from the new OG. So this means my efficiency was lower than normal and then the attenuation of the yeast as well?

Without going into the weeds completely here they were both modified from the Hughes book - one was a standard Weissbier (about 50% wheat, 50% pilsner malt and using WB-06 yeast) and the other was the Patersbier (100% pilsner malt and using BE-256 yeast). I hit my target mash temperature and sparge volumes and boil time etc. I have never used either yeast before but they were going like the clappers within 12 hours, the BE-256 in particular was bubbling literally non-stop and was finished within a week, although I left it another 5 days in the FV.

Not sure what could cause this and also what I can if it happens again? I read somewhere that you can add dextrose after the boil if you miss your OG?

Cheers!

 

[Sadfield]

Do you check your mash pH? Was it in the correct zone?

With May being the hottest on record I wouldn't be surprised I a few people's water supplies have changed recently to deal with demand. Could be a more alkaline supply has been diverted to your area.

It may explain why you are suddenly missing your OGs by a wide margin.

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[Alfie]

Coincidentally Ive just bottled a Greg Hughes Weizen yesterday. I’m not near my notebook (actual paper lol) at the moment but I’ll check my Brix and get back to you for comparison. I’ve got a ph meter but not got the hang of that yet....


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[alsch890]

I live in Prague where we have also had very warm weather but we generally do so the water is pretty consistant.
I didn't take a mash ph but the water was 7, as usual.
I'll pay attention next time and take a ph reading of the mash itself. good point.

 

[Martybhoy]

If you calculate your expected pre-boil gravity here (75% efficiency is a reasonable estimate)

https://www.brewersfriend.com/brewhouse-efficiency/

And compare it to your actual pre-boil gravity on brew day, you can add DME to top up the gravity. I'm sure dextrose would also be fine.

I've had to do it twice. I take some wort from the kettle as it nears the boil, put it in a pot and add my DME and boi. Once dissolved, I add back to the kettle. I didn't feel comfortable add the DME straight into the kettle.

 

[Alfie]

Hi there,

I had a problem on my last two brews that I have not really encountered before. I did two brews back-to-back same day and missed the OG by about 0.006-8 on both brews and then missed the FG by about 0.004 even after recalculating from the new OG. So this means my efficiency was lower than normal and then the attenuation of the yeast as well?

Without going into the weeds completely here they were both modified from the Hughes book - one was a standard Weissbier (about 50% wheat, 50% pilsner malt and using WB-06 yeast) and the other was the Patersbier (100% pilsner malt and using BE-256 yeast). I hit my target mash temperature and sparge volumes and boil time etc. I have never used either yeast before but they were going like the clappers within 12 hours, the BE-256 in particular was bubbling literally non-stop and was finished within a week, although I left it another 5 days in the FV.

Not sure what could cause this and also what I can if it happens again? I read somewhere that you can add dextrose after the boil if you miss your OG?

Cheers!

Weizen was 1050 OG and stopped at 1019 FG ambient temp circa 20 C


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