FG Too High

[alestateyall (tommymorris)]

I am not sure if I am talking about the same thing or not, but I have definitely tasted beers labeled as imperial or double IPA that tasted sweet with what seemed like a table sugar flavor. I have also tasted well made imperial IPAs (like Pliny) that don’t have that table sugar flavor.

[system]

Current gravity 1.020, and airlock still bubbling.
Will it hit 1.014 ? or below ? time will tell.

Cheers

Today it’s 1.016.

Tilt switching between 1.014 and 1.015 today.

[system]

Current gravity 1.020, and airlock still bubbling.
Will it hit 1.014 ? or below ? time will tell.

Cheers

Today it’s 1.016.

Tilt switching between 1.014 and 1.015 today.

Gravity today is 1.014 @ 60f

[system]

Current gravity 1.020, and airlock still bubbling.
Will it hit 1.014 ? or below ? time will tell.

Cheers

Today it’s 1.016.

Tilt switching between 1.014 and 1.015 today.

Gravity today is 1.014 @ 60f

Gravity switching between 1.013 and 1.014 today @ 59f.

[system]

Current gravity 1.020, and airlock still bubbling.
Will it hit 1.014 ? or below ? time will tell.

Cheers

Today it’s 1.016.

Tilt switching between 1.014 and 1.015 today.

Gravity today is 1.014 @ 60f

Gravity switching between 1.013 and 1.014 today @ 59f.

Gravity today is 1.013 @ 60f

[7marksthespot (Homebrew_kev)]

OG 1.038, 4.75 gallons.

If the final gravity is 1.014, could cane sugar be added
to lower it to 1.010 or below ?

Thanks

I know i’m a little late to this discussion. But I’d say to let it go. You’re only .5% abv off - you might be on the sweet side of the spectrum, but I don’t think it’ll be bad. Your yeast could be finished and adding sugar to it now will only stress them out more - and there’s no guarantee it’ll keep fermenting.

At this point, take a look at your process. First, make sure you pitch enough yeast and gave it the best head start you could - then look at your mash temperatures (if it was an all grain recipe), looks like it could have had a higher temp that you wanted.

If you truly want to have it keep fermenting, then add Amlyo enzyme - but that will completely dry it out to .998 - you’ll end up with a 5% beer. Honestly, that’s how I like to make my light lagers. I’ll brew a batch and cut it down with water until i’m around 1.03x gravity and dry it out with Amlyo.

[system]

OG 1.038, 4.75 gallons.

If the final gravity is 1.014, could cane sugar be added
to lower it to 1.010 or below ?

Thanks

I know i’m a little late to this discussion. But I’d say to let it go. You’re only .5% abv off - you might be on the sweet side of the spectrum, but I don’t think it’ll be bad. Your yeast could be finished and adding sugar to it now will only stress them out more - and there’s no guarantee it’ll keep fermenting.

At this point, take a look at your process. First, make sure you pitch enough yeast and gave it the best head start you could - then look at your mash temperatures (if it was an all grain recipe), looks like it could have had a higher temp that you wanted.

If you truly want to have it keep fermenting, then add Amlyo enzyme - but that will completely dry it out to .998 - you’ll end up with a 5% beer. Honestly, that’s how I like to make my light lagers. I’ll brew a batch and cut it down with water until i’m around 1.03x gravity and dry it out with Amlyo.

What is this Amlyo enzyme ?
Where would you get it, and what would it be sold as ?

Thanks

[system]

Amylase Enzyme ?

Glucoamylase Enzyme ?

Both new to me, no idea what either one is used for, or the difference.

Any input ?

Thanks

[dmtaylor (Dave Taylor)]

…don’t go there…

[denny]

@dmtaylor

…don’t go there…

THIS.

[BrewBama (Dwain)]

[emoji23][emoji23] Nothing to be scared of. They’re just a couple of the numerous naturally occurring enzymes that break down X to Y.

Here are some explanations:

Amylase Enzyme : in a 2-row barley malt mash there’s usually plenty of Amylase diastic power (DP) to convert starches to sugars. In a mash extremely high in adjuncts such as 100% ‘corn squeezins’, Amylase Enzyme could be an asset. I believe ~an hour N of me, Jack Daniels uses 80% corn, 8% rye, and 12% 6-row to take advantage of the 6-row’s high DP to convert the corn’s starch to sugar.

There various different ’Gluco’ enzyme mixes:

Glucoamylase EnzymeThis can breakdown complex sugars to simple sugars to drop gravity very low in dry beers such as Brut IPA.

Gluco buster Enzyme    Big breweries can use ‘gluco’ to aid in lautering.

However, If you’re planning to add them: make an informed decision. Your beer: your call.

Gravity today is 1.013 @ 60f

Did it go any lower?

[system]

dmtaylor  = don’t go there…
Denny =  THIS
BrewBama = However, If you’re planning to add them: make an informed decision. Your beer: your call.

Lots of warning flags

[denny]

dmtaylor  = don’t go there…
Denny =  THIS
BrewBama = However, If you’re planning to add them: make an informed decision. Your beer: your call.

Lots of warning flags

It’s just that you can’t control them. They can take your beer to 1.000 or below.

[system]

@denny

dmtaylor  = don’t go there…
Denny =  THIS
BrewBama = However, If you’re planning to add them: make an informed decision. Your beer: your call.

Lots of warning flags

It’s just that you can’t control them. They can take your beer to 1.000 or below.

Why would 1.000 or below be a concern ?

Thanks

[system]

@BrewBama

[emoji23][emoji23] Nothing to be scared of. They’re just a couple of the numerous naturally occurring enzymes that break down X to Y.

Here are some explanations:

Amylase Enzyme : in a 2-row barley malt mash there’s usually plenty of Amylase diastic power (DP) to convert starches to sugars. In a mash extremely high in adjuncts such as 100% ‘corn squeezins’, Amylase Enzyme could be an asset. I believe ~an hour N of me, Jack Daniels uses 80% corn, 8% rye, and 12% 6-row to take advantage of the 6-row’s high DP to convert the corn’s starch to sugar.

There various different ’Gluco’ enzyme mixes:

Glucoamylase EnzymeThis can breakdown complex sugars to simple sugars to drop gravity very low in dry beers such as Brut IPA.

Gluco buster Enzyme    Big breweries can use ‘gluco’ to aid in lautering.

However, If you’re planning to add them: make an informed decision. Your beer: your call.

Gravity today is 1.013 @ 60f

Did it go any lower?

Gravity switching between 1.013 and 1.012 today @ 59f, mostly 1.013.

[BrewBama (Dwain)]

Why would 1.000 or below be a concern ?

Thanks

Nothing if you want a dry beer.

[Megary]

@BrewBama

Why would 1.000 or below be a concern ?

Thanks

Nothing if you want a dry beer.

Wait, I thought I read here that more alcohol makes the beer sweeter.  I’m so confused…

[chinaski]

@BrewBama

Why would 1.000 or below be a concern ?

Thanks

Nothing if you want a dry beer.

Wait, I thought I read here that more alcohol makes the beer sweeter.  I’m so confused…

I don’t think that that is the consensus option; I don’t agree with it.  This whole thread is a bit confusing because (I believe) the OP is seeking alcohol from their low OG beer.  That alone I find odd.  But hey- we all are after different things sometimes.

[system]

@chinaski

@BrewBama

Why would 1.000 or below be a concern ?

Thanks

Nothing if you want a dry beer.

Wait, I thought I read here that more alcohol makes the beer sweeter.  I’m so confused…

I don’t think that that is the consensus option; I don’t agree with it.  This whole thread is a bit confusing because (I believe) the OP is seeking alcohol from their low OG beer.  That alone I find odd.  But hey- we all are after different things sometimes.

Different strokes for different folks.

Cheers

[system]

Today tilt switching between 1.013 and 1.014.
Saga over bottled it.

Cheers