Made a scotch ale mashed @ 156-158 started 1.065 ended up with 1.021 safale 05 yeast which is usually aggressive. Doesn't have a really sweet taste from residual sugar. I was expecting a 1.014 any ideas?? I had a 1# flaked outs, 1# brown sugar and toasted 2# of 2 row.
Ended with high gravity
- Thread starter casa
- Start date
- Joined
- Jun 27, 2012
- Messages
- 1,728
- Reaction score
- 10
- Points
- 38
Are you sure it is done fermenting? Might need to rouse the yeast by gently stirring and raise the temp to 68-70F.
What temperature was the fermentation at (any dips)? What is the batch size, and how many packs did you use? High gravity beers call for more yeast.
What temperature was the fermentation at (any dips)? What is the batch size, and how many packs did you use? High gravity beers call for more yeast.
That seems like a high mash temp range if you are aiming for strong attenuation. You likely ended up with lots of non-fermentable starches, as the beta amylase necessary for converting the starch to simple glucose and disaccharides is denatured in that temp. range. If you want higher attenuation, use a lower mash temp (around 150-152) next time.
