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scav7 wrote:Hey guys,
I just recently got access to controlling the temperature of my fermentation. So far I have done 3 batches and all 3 seem to have stopped fermenting early (around 1.030 give or take) I am using US05 yeast and they are not super high gravity. The biggest is 1.068 OG. I have the controller set at 66F. I have tried swirling and raising the temp a bit with little success. The only other thing I can think of that is different is that I haven't used whir floc on any of these brews. Can this make a difference in FG? The fact that it has happened 3 times in a row makes me think its gotta be something I'm doing wrong. Thank you in advance for any help/suggestions.
scav7 wrote:The batches are all grain mashed around 152-154 with a 168 sparge in 5 gallon coolers. I did not do a starter because I have been told that dry yeast packets should have more than enough yeast cells for a 5 gallon batch and my only way of oxygenating is to shake the carboy before pitching the yeast and yes I have done that. I never have had this problem before I started controlling the temperature and I didn't change anything else about my process besides the whir floc tablet (mainly because i forgot to get them).
Thank you guys!
scav7 wrote:I don't know how to do that but I can look it up. What would cause unfermentables in the beer?
scav7 wrote:Awesome I'll try that out. Thank you for your help!
Denny wrote:scav7 wrote:I don't know how to do that but I can look it up. What would cause unfermentables in the beer?
Incomplete conversion, a high amount of crystal malt, or other factors.
Here are instructions for the fast ferment test. Basically you take a little wort and ad a huge amount of yeast to it, then ferment it at room temp or warmer. You can even use bread yeast. The idea is to see if the wort will ferment any more under favorable conditions. If it does, then you have a yeast related issue. If it doesn't, then the problem is wort related.
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