Much higher gravity than anticipated.

Discussion in 'Beginners Brewing Forum' started by joedonlon13, Oct 15, 2018.

  1. joedonlon13

    joedonlon13 New Member

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    So I made a strawberry helles, added 3# homemade strawberry jam at flame out, og is 1.080. I pitched Wyeast kolsch strain as a 600ml starter at 60 F.. Will I have problems? Off flavors? Stuck fermentation?
     
  2. BOB357

    BOB357 Well-Known Member

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    Hopefully it was a fresh pack and you aerated well. If so, you should be OK. Both of Wyeast's Kolsch strains are listed as having alcohol tolerance of 10%. Definitely under pitched, but the low fermentation temp should suppress some of the expected off flavors.
     
  3. Drewfus1

    Drewfus1 Member

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    Most jams have a huge amount of table sugar added to them. This would explain why you overshot your OG by a wide margin. I'm not sure jam is the best option to get fruit into your beer. It introduces lots of extra sugars and much of the delicate fruit flavour is lost during the jam making process. You'll get more of a cooked jam flavour rather than bright fresh fruit if much of the fruit flavour survives the primary fermentation. You may want to consider adding pasteurized fresh fruit in secondary in the future to preserve more of the flavour.
     
  4. J A

    J A Well-Known Member

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    You should have anticipated the OG based on the sugar addition. There's a yeast calculator in the recipe edit section. You can figure out pretty quickly how much underpitched your yeast is.
     
  5. joedonlon13

    joedonlon13 New Member

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    I do have 3# of starwberries we picked in the summer and froze whole that I plan on adding during the secondary...Thank you
     
  6. joedonlon13

    joedonlon13 New Member

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    Thanks for the insight, I'm still trying to get my pitch rates right, maybe I should have started the yeast 2 days earlier and built it up to 1200ml...Yeast was fresh and wort aerated well, I plan on raising the temp by 5 degrees in a couple of days.
     
  7. joedonlon13

    joedonlon13 New Member

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    Thanks, I will definitely check that out.
     
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  8. Nosybear

    Nosybear Well-Known Member

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    You may need to find some pectinase enzymes to cut the pectin out of the brew and avoid the haze.
     

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