Display posts from previous
Sort by

FG still falling....problem?

Post #1 made 11 years ago
by Rigging65
I've got a Pils fermenting from an AG recipe from BCS that seem to be falling way below where it's supposed to. Is this an actual problem, or is it just attenuating better/more than anticipated?

OG was 1056 (right on the money with the recipe after mashing at 152*F for 90 plus a mash out), I pitched three smack packs of Wyeast pils (two different yeasts, as the shop didn't have enough of either...recipe actually called for 4 packs, pitched at 65*F then cooled in the fermenter to 50*F). I've been fermenting at 50*F with a nice constant decrease in gravity over the past week. It was supposed to finish out about 1014, so at 1015 I raised the ferm temp to 65*F to rest it for two days. That was yesterday...gravity I now sitting at about 1009. As it's still in the fermenter, my original plan was to start a two-degree-per-day cool down in the fermenter down to about 48*F (so another 7 days) then transfer to keg and move into the keezer and continue the cool down to about 38*F and hold it there for a month.

So, my questions:

Is the gravity bellying out low a problem?

Should I take it off the yeast earlier than I planned (like tomorrow) and lager it down in the keg?

This is my first Pils and first time lagering, so am I just over reacting?

Thanks!
Ryan
________________________________
Life's about choices...

Post #3 made 11 years ago
by Rigging65
Sure, I acn appreciate the fact it isn't uncommon for FG to end up low, I guess I was more concerned as to why this batch went so much lower than expected. Usually my numbers are pretty much spot on with what BIABacus gives me...this is the first time that's not the case. Like I said the OG was right on the money, just not the FG....
________________________________
Life's about choices...

Post #4 made 11 years ago
by Rick
The biabacus attenuation is set at 75% default attenuation.

More importantly, try to find out the range your yeast will achieve under your specific mash conditions. Also, what FG range does BCS call for in the style category? All of this is much more important than a default setting.
    • SVA Brewer With Over 20 Brews From United States of America

Post #5 made 11 years ago
by Rigging65
Thanks Rick,

I was following the book guidelines for mash temp. It calls for Wyeast 2001 Urquel Lager which attenuates at 72-76%. My shop didn't have that, so I ended up with what appeared to be similar on the chart...Wyeast 2124 Bohemian Lager @ 73-77% and Wyeast 2278 Czech Pils @ 70-76%. All of which falls into line with the assumed 75% in BIABacus. I was unable to find info on the Wyeast site about mash temp coralation, but the yeast are basically all of the same class, so I would assume they should be close to the same action given the mash temp.

BCS calls for a FG of 1014, hence my concern.

I don't smell anything off so I don't think I have an infection, which I understand can also drive down the FG.

As of this AM, I'm down to 1004.....hmm
________________________________
Life's about choices...

Post #6 made 11 years ago
by safebrew222
How are you measuring for gravity? Are you adjusting for temps? Do you take multiple readings with different instruments? I don't really know what it could be. I'm just throwing ideas out there.

Post #7 made 11 years ago
by Rigging65
Thanks for the thoughts. Yes, I'm using multiple devices. I've got a beerbug running at real time and backing it up with my trusty hydrometer. Temp adjustments might account for a little bit (and I've looked at them) but even those adjustments don't account for the significant change. Good thoughts though!
________________________________
Life's about choices...

Post #9 made 11 years ago
by Rigging65
Sure, here ya go
https://www.thebeerbug.com/main/index.p ... 2a6906c2e2

Pay not attention to the temp readings. Beerbug measures temperature through a sensor on the bug itself. They say that moving CO2 coming up through the bug 'should' yield reliable temps. That may be the case in a temp controlled room, but it my garage that's not the case. I control ferm temp with SS Brerw Techs FTS and a couple of reptile heater pads all tied into a Love temp controller. Once set, Temp is consistently within +/- 1 degree F from my set point's range. Since starting this brew I've added an aux temp probe to the bug, but it's not being used for this brew. The bug is pretty cool, and thus far the gravity seems consistent with my 'hard measured' numbers. Hopefully that continues...as a geek, I really like having constantly recording data points to reference!
________________________________
Life's about choices...

Post #11 made 11 years ago
by Rigging65
Yeah, that's where I ramped up the temp from 50 to 65, now I'm cooling it back down to lager. Not sure it was going to fully level off, but it was trying!
________________________________
Life's about choices...

Post #12 made 10 years ago
by PistolPatch
Just trying to get up to date with what has been happening here over the last few weeks and a few things above caught my eye...

I'm a little worried about you using three smack-packs of yeast in what I am assuming is a batch or around 5 gallons (19L) into the fermentor. That is really expensive and a subject worthy of a new thread. (For example, lots of dried yeasts are just as good as many smack-packs.)

As for the FG, as the troops above have mentioned, this is very hard to predict accurately. OG is hard enough, let alone FG which depends on so many more things. The 1.009 is nothing to be worried about.

:peace:
PP
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
    • SVA Brewer With Over 100 Brews From Australia

Post #13 made 10 years ago
by Rigging65
Thank for the input pp. Since I was introducing a bunch of new-to-me things with this brew, I followed the BCS recipe as directly as I could...which included three smack packs for the 5 gallon recipe. I'm sure this could be modified in the future, as I've done with lots of ales, but I try not to mess around with too many variables at once when trying something new, less it all get janky and I've no idea why.

That being said, I had exceptionally active fermentation...probably owing to three packs of yeast!

I finally got around to racking off into secondary, and the FG ended up right about 1011 on my hydrometer. Not sure why the beerbug ran all the way down to 1000, so I've got some more work to do on that side, but I've learned never to completely trust technology anyway...

So the beer is lagering away now, still on its way down the temperature trail, and I'm as impatient as ever to try it. A few more weeks yet, but the samples tasted great, so I'm stoked!
________________________________
Life's about choices...
Post Reply

Return to “Fermentation (Wort to Still Beer)”

Brewers Online

Brewers browsing this forum: No members and 24 guests