Kegging-Attenuation problems

[BucksBrew]

First time kegger with a stuck ferment.

6-15 SG 1.05 used Wyeast 1056XL American Ale yeast @ 64 deg.

Fermented at 72 deg.

6-19 Racked to secondary after slowed airlock activity 1.026

6-22 1.0245 Stirred with racking cane to resuspend yeast

6-24 Added packet of dry yeast to secondary put in htr. rm at 78 deg.

6-29 1.024

7-1 racked to Corny keg 30lbs pressure 4x's then 30lbs.

7-2 added 3oz. corn sugar purged then down to 6lbs pressure.

Question is, how can I get the darn gravity down!!!!!!!

If my math is correct 1.05 minus 1.024 =.026 x 105=2.73% alc.
Corn Sugar might add .25% which brings it up to 3%.
I'm thinking 1.05 less 80% attenuation should put me at 4.2% alc.

Any thoughts would help. My guess is that wort was not aerated enough and yeast was not rock hard in slap pack either when pitched.

[Tom C]

Promash alcohol % calculator states that an og of 1.050 and a fg of 1.024 yeilds a 3.43%abv. Drop a few points to 1.018 and it becomes 4.1% abv which is right in line with a pale. What was your grain bill like maybe there were to many unfermentables in the bill, although you were not far off an expected target.

Tom C

[BucksBrew]

8 lb. Alexander's Pale Malt Extract
½ lb. Briess Crystal Malt 20° L
½ lb. Munton & Fison Carapils Malt 20° L
1 oz. Yakima Magnum Hops (Bittering)
1 oz. Cascade Hops (Flavoring)
1 oz. Cascade Hops (Finishing)
1 oz. Cascade Hops (Dry Hop, Optional)
Wyeast # 1332XL Northwestern Ale Yeast

Per the Bible of Papazian page 46, he states to do the math the way I did it.

What info do you have on the Promash calculator.

Thanks, I just want my beer to be PERFECT! That is the German in me I guess.

My wife calls me anal. I don't know if she is saying I'm finicky or an arse! haha

[BucksBrew]

BTW I guess I can live with 3.43% alc. content. Plus the corn sugar will boost it about a .25% which should put it at 3.68%.

Thanks again for the info.

I found a calculator at Lees Brewery online. It came up with the same number as you.

One last question, Since I went with the sugar. I've read that you should put the keg in a warm area. Since it is Summer, is it too hot in the garage which is 80-90 degrees?

Thanks

Joe

[Fast_Eddy]

The problem with the math is that

(OG-FG)*105 = ABW

That is, the alcohol content by weight.

You multiply alcohol by weight by 1.25 to get alcohol by volume(abv) so

((OG-FG)*105)*1.25=ABV