Pale ale not fully fermenting

[howyoubrewin]

Try rehydrating the yeast. Although you can pitch straight onto the wort you might find the yeast efficiency increases if you make a yeast starter first.

 

[pre1twa]

I have never all grain brewed but could the problem be a starch conversion issue in the mash? That's to say you are extracting well from the grain but not all of the extracted material has converted to fermentable sugar. This would explain why your OG seems good but your yeast stops prematurely when all the fermentables have converted

Is it worth trying an Iodine test to see if you still have starches?

 

[Eannak]

Thanks.

If the starch isn't converting after the iodine test how would I address that problem?

 

[pre1twa]

Thanks.

If the starch isn't converting after the iodine test how would I address that problem?

Well the starch needs to be fully converted during the mash, if you have significant quantities in your wort/beer I don't think there is much you can do about it as far as I'm aware.

 

[MyQul]

Thanks.

If the starch isn't converting after the iodine test how would I address that problem?

You can use amalye enzyme. It breaks down the more unfermentable sugars into more easily fermentable ones

 

[MyQul]

Try rehydrating the yeast. Although you can pitch straight onto the wort you might find the yeast efficiency increases if you make a yeast starter first.

Just so the OP is clear, yeast rehydration and making a starter are two different things. You can't make a starter with dried yeast as you effectively starve it by putting a large amount of cells in a small amount of wort. The yeast use up there energy/nutrient reserves provided during the drying process then chobble there way through the small amount of wort leading to unhealthy cells.

Rehydrating dried yeast is highly recommended as you can kill up to 50% just by sprinkling it on the top of the wort