Grrr, fermentation still stuck

[mortong]

I'm still working on my Alaskan Amber clone. I just pitched the fourth batch of yeast two nights ago, and still no further fermentation.

Gravity is at 1.030, nine points higher than expected FG.

I've got three other batches that have finished primary within two/three days, so this is my one exception.

Do I just have an exceptional ammount of unfermentables?

I'm using 7# Alexanders Pale LME, 1.5#Pale Malt Kicker, 1oz English chocolate malt and 1# 45L English Crystal Malt.

OG = 1.055
Expected FG = 1.021
Current Specific Gravity = 1.030

Thanks,
Geoff

[Fast_Eddy]

It's very likely that you're out of fermentables. There's just nothing left for those yeasties to chew on ;)

[wortchillergoal]

I would not worry to much about nine points. As I said in another thread, those are just guideline numbers that are not set in stone. Two people brewing side by side with the same ingredients will not have the same OG or FG.

[croc4]

Well here is my take, based on high FG also ;-(.

I had a batch that started at 1.53 and finished at 1.030, it tastes very worty, and I ended up pouring it out.

After going through some data from my recipies and reading, I found that not all DME fermemts equally (amber vs dark vs light), in my case I found that when I used the amber DME my FGs were always higher.

I also spoke to my hb store owner and he sold me a packet of pilsner enzyme that was intended to break down some of the unfermentables so that the yeast could consume them.

I added it to a batch that was stuck at 1.033 and after 5 days it has dropped to 1.028, and the airlock is bubling away ~ 10sec intervals, prior to the enzyme the air lock was bubbling at ~1 minute intervals.

So you may want to look at that option, but I would taste the brew before making any decisions.
________
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[mortong]

Taste isn't an issue here - there's no way it's going down the drain! Every time I've tested the gravity, I've ended up drinking the sample. It's been in secondary/tertiary for a month now and it's really smooth, with a nice hop bite. The alcohol is a bit low (~3%abw), but otherwise, this brew tastes great!

I think I'll just go ahead and bottle it in a few days when more of my new yeast has settled. If 4 batches of yeast and yeast nutrient haven't done anything to restart fermentation, I doubt I'll end up with glass grenades from 3/4 cup corn sugar.

I can't wait for this beer to be ready to drink - I doubt it needs much longer than a week in the bottle, but I think I'll keep a 6-pack around to split between the 6 month and 1 year mark... just to see how it improves.

Thanks for the help,
Geoff

[Fast_Eddy]

For extract brewers you can experiment with different brands of extract and use them to make test batches to get an idea of their fermentability. For the test batches don't use anything except for the extract, water, and large amount of attentuative yeast. Take the OG, let it ferment, take the FG - calculate apparent attentuation. After you make your measurements you can use the test batch as a starter.

Ray Daniels suggest making one quart batches.

Straight from the book Designing Great Beers here's some examples of fermentability:

Laaglander Dried (Light) 44%
Northwestern(Dry, Gold) 57%
Munton & Fisons Light Syrup 57%
Alexander's Pale Syrup 61%
Northwestern Syrup(Gold) 61%
Coopers Unhopped Light Syrup 64%

Corn Sugar 88%

[wortchillergoal]

Originally posted by mortong

OG = 1.055
Expected FG = 1.021
Current Specific Gravity = 1.030

Thanks,
Geoff

I was wondering if perhaps you had a "senior" moment and read your OG wrong and it was higher than 1.055.

[mortong]

Actually it's very likely that I have the OG wrong. I mentioned it in an earlier thread, but didn't say it in this one - I forgot to take the specific gravity before I pitched, so this is a guestimate based on the recipe. =P It's very possible I made the beer a lot heavier than I intended.

I'll have to do another batch of the same recipe soon if this turns out okay, just to experiment and see what happened.

Geoff

[wortchillergoal]

Originally posted by mortong
Actually it's very likely that I have the OG wrong. I mentioned it in an earlier thread, but didn't say it in this one - I forgot to take the specific gravity before I pitched, so this is a guestimate based on the recipe. =P It's very possible I made the beer a lot heavier than I intended.

I'll have to do another batch of the same recipe soon if this turns out okay, just to experiment and see what happened.

Geoff

I bet your OG was more than you think now that I see this info.

[Fast_Eddy]

Seems like pitching would increase the gravity not decrease it unless you pitched a large weak starter.

[quantum24]

what temp are you fermenting at? this could make a big difference

[mortong]

Fast_Eddy - I didn't take the gravity after pitching either, it wasn't until I transferred to secondary that I first tested it.

As far as temp goes, that hasn't been a problem - it's been about 67-70 or so most of the time, and three other batches stored in the same place, and brewed after this batch have fermented fine.

BTW - thanks for your input everyone. =)

Geoff

[bierboy]

You most definately overshot your original gravity. Promash says that your predicted OG is 1.068 if the kicker is LME and 1.071 if it is DME.

[mortong]

I was using LME. That's one heavy amber ale!

That would explain why it looks like someone mixed a brown ale with a porter - it's much darker than my brown ale (which is about the color of Newcastle).

Final Gravity, when I bottled it last night, was 1.026 - only 5 points high, and it tastes good. So I'll say for now that everything looks okay, but I probably have a decently strong beer - about 5.8 abv if the OG was 1.068. Well, at least it'll satisfy my Keystone Ice (gag) drinking friends!

Geoff