Stir near end of fermentation to get gravity down further.

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Stir near end of fermentation to get gravity down further.

Postby stusiegel » Fri Sep 19, 2014 10:25 am

Made a Germany Roggenbeer on Sunday from Jamil's Book Brewing Classic Styles. Today is Friday. Question about stirring near end of fermentation to get gravity down further from 1.022 to range of 1.018 to 1.014.

The story:

Grain:
Munich 3.5 lbs
Rye Malt 6.25 lbs
Pilsner 3 lbs
Caramunich 60L 1 lbs
Debittered Black Patent 2 oz

Hops:
Tettnang AA4 1oz at 60 min
Czech Saaz 3.5AA at 15 min

Mashed in 118F 70 minutes
Mashed rest 156 60 minutes
Mash out at 168 20 minutes.

Boil time 120 min


The pre-boil gravity really was 1.088 at 7 gallons :shock: ; therefore, I kept sparging and adding to boil until reading was down to 1.012 from mash tun. The recipe called for SG of 1.056. My SG was 1.068.

The recipe calls for a FG of 1.010 to 1.014. After 4 days the gravity reading was only 1.022. I'm using WLP300 HEFEWEIZEN ALE YEAST. I made a 900 ml starter and put that into my 5 gallon batch. I fermented the batch at 64F. Never got a big Krausen head.

Since the gravity reading was only 1.022 last night, I increased the temp to 70F. Cracked the lid open and decided to stir everything.

Given the current gravity reading that's only a 66% attenuation rate. WLP300 should attenuate 72 to 76%. So I should get down to a range of 1.018 to 1.014.

Concerned I did the right thing by stirring and trying to get the gravity a little lower. Also concerned with oxygen pickup.

Your thoughts brew buddies? :?:
Last edited by stusiegel on Fri Sep 19, 2014 1:07 pm, edited 1 time in total.
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Re: Stir near end of fermentation to get gravity down furthe

Postby pclemon » Fri Sep 19, 2014 10:32 am

stusiegel wrote:SG was 1.68 due to fact I got 88% efficiency from mash. The pre-boil gravity really was 1.088 at 7 gallons :shock:; therefore, I kept sparging and adding to boil until reading was down to 1.12. The recipe called for SG of 1.056.

The recipe calls for a FG of 1.010 to 1.014. After 4 days the gravity reading was only 1.022. I'm using WLP300 HEFEWEIZEN ALE YEAST. I made a 900 ml starter and put that into my 5 gallon batch. I fermented the batch at 64F. Never got a big Krausen head.



Is the above a typo? You kept sparging until the reading was at 1.12?? If the recipe suggests OG/FG of 1.056 and 1.012 and you were at 1.068 and currently sit at 1.022 and you've taken a couple of readings and it continues to be at 1.022.... I'd guess that stirring anything is likely to have no impact to getting any additional points out of it. You stirred some yeast back up, sure... but it likely almost as quickly settled back in the bottom of the fermenter.

The bigger question is, how did it taste?
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Re: Stir near end of fermentation to get gravity down furthe

Postby stusiegel » Fri Sep 19, 2014 1:32 pm

I fixed the typo. While the boil was going I kept on sparging until I got a reading of 1.012. I kept topping my boil kettle back up to 7 gallons; therefore, I had to boil for 2 hrs.

Concerning the appearance, taste and color. This is my first Roggenbeer. So what I had to taste was after talking out the hydrometer from the glass tube. The SRM was 19 which matched my ProMash program. So the color was a brownish and hazy almost looked like muddy water. Granted it's only 4 days old at this point. I have some crash cooling to do and see if the hazziness clears a little.

The taste was grainy with a moderate spice rye flavor, and the Munich malt could be tasted too. Medium mouthfeel. I would say the hop bitterness was medium and played a supporting role. Had some residual sweetness. Needs a little more attenuation to decrease the sweetness. I would say the Rye, Munich and Pilsner malts were in the right combination. I also was able to pick up mild clove and banana flavors, and this might not be that intense since I fermented at 64F. No off flavors or diacetyl.

I'll post pictures once fermentation is complete.
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Re: Stir near end of fermentation to get gravity down furthe

Postby CA_Mouse » Fri Sep 19, 2014 2:53 pm

I ran my WLP300 closer to 68F and it finished slightly lower than anticipated. how long did you wait after warming it up to 70? It sounds like the yeast may have gone to sleep on you.
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Re: Stir near end of fermentation to get gravity down furthe

Postby turbo_ale » Fri Sep 19, 2014 7:33 pm

Starting at 1.068 OG and ending at 1.022 FG, the yeast gave up the job. You could try Champaign yeast for one last crack at it, might get it down a couple more points. Your mash temp was a couple degrees too high which does not lend to lower gravities easily.
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Re: Stir near end of fermentation to get gravity down furthe

Postby pclemon » Sun Sep 21, 2014 2:26 pm

stusiegel wrote:Granted it's only 4 days old at this point.


If you took the reading 4 days after you brewed it you need to give it a bit more time.
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