42 replies to this topic

[thool]

I made a oatmeal coffee chocolate stout that had an OG of 1.091. After a week it is now at 1.053. I'm not sure if the reading is due to insolubles. I roused the yeast and plan on waiting another week in primary.Should I consider adding a yeast such as 1056 to try and get more sugars out? I think this beer should end around 1.023.

[MyaCullen]

at 1 week I would say for a 1.091 beer, you are doing OK, a gentle rouse should keep it on course

[Genesee Ted]

What was the original yeast?

[MyaCullen]

looking at my promash sessions Ihad a IIPA start at 1.091 drop to 1.021 in 18 days

[thool]

The yeast is Safale S-04, made a starter, got moderate fermentation at 12 hours, MAJOR fermentation at 48 hours.I'm still wondering if the insoluble sugars (or whatever) could be giving a higher gravity?

[denny]

The yeast is Safale S-04, made a starter, got moderate fermentation at 12 hours, MAJOR fermentation at 48 hours.I'm still wondering if the insoluble sugars (or whatever) could be giving a higher gravity?

At a week old, there's no way to even guess at that. Calm down, be patient, leave it alone for another 2 weeks.

[MyaCullen]

At a week old, there's no way to even guess at that. Calm down, be patient, leave it alone for another 2 weeks.

yuppersRDWHAH

[thool]

At a week old, there's no way to even guess at that. Calm down, be patient, leave it alone for another 2 weeks.

I'll do that, and then report back in 2 weeks.

[Genesee Ted]

At a week old, there's no way to even guess at that. Calm down, be patient, leave it alone for another 2 weeks.

CDBPLIAFA2W FTW!!!!! The RDWHAHB for the new millenium!!!!

[thool]

Someone please correct me: If the beer has a lot of insolubles, then the gravity will never get too low.For example, salt water has a specific gravity > 1.000. So if I had a salt water that started at OG=1.030, and then added fermentables to get it up to 1.060, then the most the yeast can do is bring it down to 1.030, assuming 100% attenuation (in theory). So if my beer has a lot of unfermentables, the yeast might have done all it could to have it end at 1.045 or whatever...there is no more sugar to ferment.Is this correct?

[MyaCullen]

Someone please correct me: If the beer has a lot of insolubles, then the gravity will never get too low.For example, salt water has a specific gravity > 1.000. So if I had a salt water that started at OG=1.030, and then added fermentables to get it up to 1.060, then the most the yeast can do is bring it down to 1.030, assuming 100% attenuation (in theory). So if my beer has a lot of unfermentables, the yeast might have done all it could to have it end at 1.045 or whatever...there is no more sugar to ferment.Is this correct?

yes, but it's got room to drop yet, there's not .045 of nonfermentable solids in there unless you used Lagglander extract and lactose

[MtnBrewer]

Someone please correct me: If the beer has a lot of insolubles, then the gravity will never get too low.For example, salt water has a specific gravity > 1.000. So if I had a salt water that started at OG=1.030, and then added fermentables to get it up to 1.060, then the most the yeast can do is bring it down to 1.030, assuming 100% attenuation (in theory). So if my beer has a lot of unfermentables, the yeast might have done all it could to have it end at 1.045 or whatever...there is no more sugar to ferment.Is this correct?

That's correct but at this point you have no reason to suspect that. If the wort does contain a lot of unfermentable dextrins, then adding more yeast won't help.

[davelew]

Someone please correct me: If the beer has a lot of insolubles, then the gravity will never get too low.

Actually, as the insolubles drop out of suspension, the gravity reading will drop.I think you might mean "unfermentables", and not "insolubles". Talking about insolubles and gravity readings can lead to long discussions about poodles and swimming pools.

[MtnBrewer]

Talking about insolubles and gravity readings can lead to long discussions about poodles and swimming pools.

[thool]

At the 2 week mark, the gravity is at 1.053 which leads me to believe the yeast is done. I roused it gently twice since the original post, and this did nothing as far as extra fermentation goes. I'm getting an ABV of 5.1% which is far lower than I was aiming for. With 1.091 I was hoping for it to end around 1.025 which would give 8.8%.Used this calculator.

[MyaCullen]

at this point I would consider adding 2 dry packs of S-04 and a 1/2 teaspoon of Yeast Nutrient

[thool]

at this point I would consider adding 2 dry packs of S-04 and a 1/2 teaspoon of Yeast Nutrient

Should I transfer first to get it off the old yeast, and then do what you suggest?

[MyaCullen]

Should I transfer first to get it off the old yeast, and then do what you suggest?

I am not sure, personally I would not transfer, as i don't like over handling beer.

[cavman]

Should I transfer first to get it off the old yeast, and then do what you suggest?

Just add it.

[thool]

Took some advice from homebrew shop: boiled 1c water, added dissolved nutrient, cooled, added 2 packages of dry S-04 yeast, roused yeast in fermenter, added to fermenter.About 24 hrs later, no activity. Will take a gravity reading next weekend.