Final Gravity Trouble in Neipa

[Charly Crist]

We can't get final gravity calculated 1020. We only get 1037. Original gravity was calculated 1095(for 9.6% ABV), but we only get 1072. For 27 liters in fermentor we use 44 grs Safale S04. First 4 days we have a lot airlock activity, temperature 26 C. In 4th day we add hops for dryhopping, and airlock activity stops. On 6th day we shake the fermentor and slow airlock activity starts. We are in 8th day, tempetature 20 C, and Final Gravity is the same: 1037. Mashing was in 71 C. Today ABV is 5%. Can we obtain 1020 for final gravity. Shaking fermentor, slow activity airlock continues. What we can do to arrive 1020 final gravity? Thanks

 

[Minbari]

Can you post your recipe? Many reasons fermentation will stall. Maybe try stiring it up and get the yeast in suspension again. Maybe add more yeast?

How did you determine that your mash was finished converting starch to sugar? I only ask because 71C is on the edge of too warm. The alpha enzyme are long dead and the beta are right on the fence.

 

[Steve SPF]

I would say just off the top of m head without seeing any data:

Those high ABVs are tricky at this kind of level, it seems like a real specialist arena when getting into those 9% and over places with very much diminshing returns so the OG may not have been achievable.

71 is high for mash temp. My biggest 'misses' have always, always been the result of a missed mash temp.

I wonder if S04 is the right yeast? It's my 'go-to' in most situations but I wonder if something else would be better for that higher ABV?

26 is really, really high for S04.

I think that your recipe is ambitous, the mash temp was too high to convert efficiently and you really need to be spot on for that ABV, S04 may not be the best yeast and it certainly won't be at its best at 26 degrees.

After 8 days at 20 degrees and over it should be well finished.

Can it be rescued or fermented out? No real idea. I would probably taste it at that stage, if it tastes ok, or ok ish, then I would keg it and see how it is.

You might try re-pitching but if the yeast has done everything it can what's the point?

 

[Charly Crist]

Can you post your recipe? Many reasons fermentation will stall. Maybe try stiring it up and get the yeast in suspension again. Maybe add more yeast?

How did you determine that your mash was finished converting starch to sugar? I only ask because 71C is on the edge of too warm. The alpha enzyme are long dead and the beta are right on the fence.

Can you post your recipe? Many reasons fermentation will stall. Maybe try stiring it up and get the yeast in suspension again. Maybe add more yeast?

How did you determine that your mash was finished converting starch to sugar? I only ask because 71C is on the edge of too warm. The alpha enzyme are long dead and the beta are right on the fence.

Can you post your recipe? Many reasons fermentation will stall. Maybe try stiring it up and get the yeast in suspension again. Maybe add more yeast?

How did you determine that your mash was finished converting starch to sugar? I only ask because 71C is on the edge of too warm. The alpha enzyme are long dead and the beta are right on the fence.

The recipe indicate for Neipa 71 C, we do Yodo test to be sure that finished the conversion to sugar. Today we have 10 grades BRIX.

 

[Charly Crist]

I would say just off the top of m head without seeing any data:

Those high ABVs are tricky at this kind of level, it seems like a real specialist arena when getting into those 9% and over places with very much diminshing returns so the OG may not have been achievable.

71 is high for mash temp. My biggest 'misses' have always, always been the result of a missed mash temp.

I wonder if S04 is the right yeast? It's my 'go-to' in most situations but I wonder if something else would be better for that higher ABV?

26 is really, really high for S04.

I think that your recipe is ambitous, the mash temp was too high to convert efficiently and you really need to be spot on for that ABV, S04 may not be the best yeast and it certainly won't be at its best at 26 degrees.

After 8 days at 20 degrees and over it should be well finished.

Can it be rescued or fermented out? No real idea. I would probably taste it at that stage, if it tastes ok, or ok ish, then I would keg it and see how it is.

You might try re-pitching but if the yeast has done everything it can what's the point?

Thanks a lot!!

 

[Minbari]

The recipe indicate for Neipa 71 C, we do Yodo test to be sure that finished the conversion to sugar. Today we have 10 grades BRIX.

Just my opinion, but i think you mashed too hot. You might get it going again with more yeast to since that was a bit too warm as well. But a good chance that this is going to be very sweet.

 

[Zambi]

How are you measuring your SG?
If you use a refractometer, you need to correct the reading in the presence of alcohol.

 

[Charly Crist]

How are you measuring your SG?
If you use a refractometer, you need to correct the reading in the presence of alcohol.

Please, how we can do this correction?

 

[Minbari]

Please, how we can do this correction?

On this site, look at the "tools" section

 

[Charly Crist]

Day 18th in fermentor, we have the same FG 1.035(corrected with calc and temp) since 9 days. Today Temp 23 C, Brix is 9%(the same since 9 days). We found We have slow activity in airlock. Your recomendations please. Could be that because mash tem was 71C, we dont have fermentable sugar in 9% Brix?

 

[Charly Crist]

How are you measuring your SG?
If you use a refractometer, you need to correct the reading in the presence of alcohol.

we use refractometer, in the calculator we in OG 1.072, Brix 9, wort correction factor 1?, and result is FG 1.015 , 7.44% ABV. Is correct this calculus?

 

[Charly Crist]

My Wort Correction Factor is 1.024, so FG is 1.014 and ABV 7.61!!!! Succeful

 

[Minbari]

Glad you got it sorted. A refractometer behaves differently in the presence of alcohol.

Think about using a hydrometer in the future

 

[Zambi]

I don't know what your wort correction factor is, but yes, you FG is around 1.014 and alcohol around 7.7 %
So I wpuld say you are pretty successful

 

[Charly Crist]

Glad you got it sorted. A refractometer behaves differently in the presence of alcohol.

Think about using a hydrometer in the future

Thanks a Lot!!

 

[Charly Crist]

I don't know what your wort correction factor is, but yes, you FG is around 1.014 and alcohol around 7.7 %
So I wpuld say you are pretty successful

Thanks a Lot!!

 

[Minbari]

@Brewer #337225

Here is something i just read about temp and fermentability

"8). For example, mashing at 60 °C will yield about 80% fermentable sugars. For beers of normal strength, the apparent attenuation (i.e., the degree of fermentation as measured by a hydrometer without alcohol corrections) is approximately a factor of 1.2 higher than the real attenuation (i.e., the actual amount of sugars fermented). For example, 80% real attenuation is equivalent to 96% apparent attenuation. German diat Pils are mashed at 60 °C (see data in Piendl, 1970–1990). At the other extreme, mashing at 70 °C will yield a real attenuation (actual fermentable sugar percentage) of 60%, which corresponds (approximately) to an apparent attenuation of (0.6 × 1.2 × 100%) = 72%. The difference in maltose produced follows the same pattern."

 

[Donoroto]

My Wort Correction Factor is 1.024, so FG is 1.014 and ABV 7.61!!!! Succeful

Please, when you have a drink of the beer, tell us how it tastes? Thank you.