10 replies to this topic

[BarelyBrews]

My last IPA i made last week is at 1.014 right now, my recipe said it should stop at 1.018.Airlock activity is steady,and there is a large top of yeast foam(maybe 3-4 inches) i used safale 05,mashed at 152 degrees,and had 8oz of light brown sugar in this IPA.My (normal)process is to let it just finish (current temp is 64 degrees).What to do ? What do you do when finish gravity target is reached?

[ncbeerbrewer]

I would give your beer two days from when you last checked your FG and check it again. If you see no change then you are probably just seeing C02 escaping and fermentation is done. Remember that watching the airlock is not always the best indicator of whats going on inside your fermenter. If you see a change then I would wait another day or so and check again. I would think though at 1.014 you should be done fermenting. US-05 is a pretty hardy yeast so it might take it down to 1.010 too. Just check every couple of days until you get a steady reading for two checks then you can transfer. Thats how I would handle it and have mine with great results. Mike

[positiveContact]

My last IPA i made last week is at 1.014 right now, my recipe said it should stop at 1.018.Airlock activity is steady,and there is a large top of yeast foam(maybe 3-4 inches) i used safale 05,mashed at 152 degrees,and had 8oz of light brown sugar in this IPA.My (normal)process is to let it just finish (current temp is 64 degrees).What to do ? What do you do when finish gravity target is reached?

predicting FG is tough. the sugar isn't helping you keep the FG up and 152F isn't that high of a mash temp. What was your OG?as for what would I do: probably nothing. I'd just let it ferment to whatever the terminal gravity is and not really mess with it. I guess try to make sure you don't rouse the yeast too much or raise the temperature if you'd like to avoid further attentenuation. it's going to be beer either way

[BarelyBrews]

predicting FG is tough. the sugar isn't helping you keep the FG up and 152F isn't that high of a mash temp. What was your OG?

OG was 1.080.,i still have a top foam of 3-4 inches on the top im convinced its still fermenting(although slowing down now).I used a quart of US 05 fresh pulled from another batch.On a side note i used 1# of honey in a pale ale (8 oz at flameout),and it finished at 1.004 .It was the nicest looking beer i ever made.Never did enjoy the taste of that one.That US 05 does finish well.

[Big Nake]

My guess is that the culprit is the US05 because it attenuates like a MOFO. If I use it for anything, I try to mash a little higher or add a few extra specialty grains to try to even it out. I will be honest... unless it's a rare circumstance, I don't bother taking FG readings anymore. I mash where I think it's appropriate for the yeast strain I'm using, I ferment low (ales=around 60°) and I let it fly for 2 weeks and then take it out of 60° and allow it to warm up a little for an additional week, swirling occasionally to make sure it's done. If it's too dry (for whatever reason), I might mash higher next time, adjust the grain bill or use a lower-attenuating yeast. I hope it comes out nicely for you Kegdude. Cheers.

[Deerslyr]

I second Ken's opinion on US-05. I have used it in a majority of my ales. Its great because its so neutral and lets your ingredients shine, but you do have to overcompensate on the mash temp and thickness to get it to stop at a higher gravity. I'm also with Ken... I rarely remember to check my final gravity. I would say that its curious to have as much foam this late in the game. Usually it has fallen by now. Have you tasted your gravity samples? The only other thing I could possibly think of is an infection, which could explain the foam so late in the game (for me it has usually fallen by this point, and I've done exactly what you did in terms of pitching... and a gravity that was just a few points higher than yours).

[djinkc]

I rarely take FGs anymore too. Kegging makes it easy. If I was bottling that would be a different story. When I keg if it tastes sweet or I pick up some diacetyl I'll let it sit at room temp for a few days - week to finish before chilling and carbing. The one nice thing about fermenting in SS is that I never see the krausen, so no worries.Well sometimes I see it when it spills out of the blowoff container.......

[drewseslu]

Let it finish. The yeast and then the beer, will thank you. They have some cleanup work to do once their sugars of choice are consumed.

[BarelyBrews]

Let it finish. The yeast and then the beer, will thank you. They have some cleanup work to do once their sugars of choice are consumed.

The Final gravity i got yesterday was 1.010 , taste pretty good and alcohol warmth was felt.I tried a sample both at room temp and carbed today.Good stuff.

[Big Nake]

The Final gravity i got yesterday was 1.010 , taste pretty good and alcohol warmth was felt.I tried a sample both at room temp and carbed today.Good stuff.

Hooray! Good beer. We need to celebrate. Glad it came out good, Kegdude. Cheers.

[denny]

My last IPA i made last week is at 1.014 right now, my recipe said it should stop at 1.018.Airlock activity is steady,and there is a large top of yeast foam(maybe 3-4 inches) i used safale 05,mashed at 152 degrees,and had 8oz of light brown sugar in this IPA.My (normal)process is to let it just finish (current temp is 64 degrees).What to do ? What do you do when finish gravity target is reached?

What you should do is assume the program is making a guess at best and has no way of really knowing where you beer will finish. Either ignore it's guesses or use another program that has sense enough not to try to predict FG.