Hi everyone, I’m having an issue with my lagers not finishing and it’s been identical the past 3 times. In all 3 brews, starting OG is 1.045 and the projected FG is 1.010. All 3 have stopped at 1.014 and 1.013. On the past, I’ve hit 1.010 as expected. The recipes are generally the same with small hop variations, but the same 34/70 yeast for all. I ferment in a Brewbuilt and my temps are very consistent. I’m thinking it’s possibly one of the 3, 1. my 34/70 is in block form and it’s approaching 4 months old, 2 it’s slighting colder out and the temps haven’t gone up as quickly as in the summer time, 3 I’m using a new brand of flaked corn and maybe that. Thoughts?
Is there any way you can increase the temp during fermentation?
if so, ck out Tasty’s lager fermentation profile. It could help the yeast finish. Basically, start at a cool temperature (e.g., 55°F) and then raise the temperature in stages: to 58°F at 50% fermentation, to 62°F at 75%, and finally to 66°F at 90% fermentation, holding it there until it reaches terminal gravity. I use this for most lagers
many simply ferment 34/70 at about 60°F
I am guessing a fermentation temperature “issue” also….have you changed your mash profile also? The new flaked corn might be part of it…if you want lower f.g., you might try mashing lower and longer and see if that fixes it too.
What makes you think fermentation has stalled vs. simply finished? If your FGs were ~1.020, I’d be thinking stalled. But at 1.013, fermentation is likely done. And 1.013 vs. 1.010 is well within normal variation for equipment—and agricultural products, which beer is, after all. Or perhaps a thermometer needs to be calibrated, or the flaked corn isn’t as gelatinized as your previous supply. Lots of potential reasons.
As hardy as dried yeast are, an open brick will absorb moisture from the air, especially in the fridge. This decreases their viability over time. But I don’t think yeast has anything to do with this.
Regardless of FG, how do the beers taste? Stalled ferms always taste cloying and a little gross. If the beer tastes done and is enjoyable, doesn’t matter what it finished at.
EDIT: meant to also add, you can include a forced fermentation test for each batch if you are concerned about (minor) differences in FGs. Google it. They can be useful for troubleshooting.
As has been said, close enough. Where do your predictions come from? Have you brewed these recipes before?
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