FG Too High

[TechBrew (Richard)]

@BrewBama

Why would 1.000 or below be a concern ?

Thanks

Nothing if you want a dry beer.

I used some glucoamylase in a Brut IPA once and got FG = 0.996, which is what I was after. It was an interesting experiment, but I haven’t done it again.

[system]

@richard

@BrewBama

Why would 1.000 or below be a concern ?

Thanks

Nothing if you want a dry beer.

I used some glucoamylase in a Brut IPA once and got FG = 0.996, which is what I was after. It was an interesting experiment, but I haven’t done it again.

Why haven’t you used it again ?
Overall, what did it do for the beer ?

Thanks

[TechBrew (Richard)]

@richard

@BrewBama

Why would 1.000 or below be a concern ?

Thanks

Nothing if you want a dry beer.

I used some glucoamylase in a Brut IPA once and got FG = 0.996, which is what I was after. It was an interesting experiment, but I haven’t done it again.

Why haven’t you used it again ?
Overall, what did it do for the beer ?

Thanks

The beer overall was good but not good enough or popular enough for me to make again. The Brut IPA style is supposed to be extremely dry, with FG near 1.000,  and the only reasonable way to accomplish that is to use an enzyme that will chop all the unfermentable sugars into fermentable ones. I used it in the fermenter, not the mash. I was concerned that there would be no foam or head retention, but it was actually OK. The enzyme didn’t seem to have any effect other than making a highly fermentable beer. The style had a brief period of popularity a few years ago, then faded away.

[system]

@richard

@richard

@BrewBama

Why would 1.000 or below be a concern ?

Thanks

Nothing if you want a dry beer.

I used some glucoamylase in a Brut IPA once and got FG = 0.996, which is what I was after. It was an interesting experiment, but I haven’t done it again.

Why haven’t you used it again ?
Overall, what did it do for the beer ?

Thanks

The beer overall was good but not good enough or popular enough for me to make again. The Brut IPA style is supposed to be extremely dry, with FG near 1.000,  and the only reasonable way to accomplish that is to use an enzyme that will chop all the unfermentable sugars into fermentable ones. I used it in the fermenter, not the mash. I was concerned that there would be no foam or head retention, but it was actually OK. The enzyme didn’t seem to have any effect other than making a highly fermentable beer. The style had a brief period of popularity a few years ago, then faded away.

Thanks
BTW, your writing is superior to most.

[system]

I fell into the rabbit hole…

https://www.sanctuarybrewco.com/the-benefits-of-using-glucoamylase-in-brewing

https://www.sanctuarybrewco.com/how-to-use-amylase-enzyme-in-brewing

[BrewBama (Dwain)]

Just different tools in the toolbox to encourage nature to help us achieve a goal.

[TechBrew (Richard)]

@richard

@richard

@BrewBama

Why would 1.000 or below be a concern ?

Thanks

Nothing if you want a dry beer.

I used some glucoamylase in a Brut IPA once and got FG = 0.996, which is what I was after. It was an interesting experiment, but I haven’t done it again.

Why haven’t you used it again ?
Overall, what did it do for the beer ?

Thanks

The beer overall was good but not good enough or popular enough for me to make again. The Brut IPA style is supposed to be extremely dry, with FG near 1.000,  and the only reasonable way to accomplish that is to use an enzyme that will chop all the unfermentable sugars into fermentable ones. I used it in the fermenter, not the mash. I was concerned that there would be no foam or head retention, but it was actually OK. The enzyme didn’t seem to have any effect other than making a highly fermentable beer. The style had a brief period of popularity a few years ago, then faded away.

Thanks
BTW, your writing is superior to most.

Thank you. It is good to know someone appreciates the time and thought I put into it.

[NNVbrewer]

What yeast did you use? If it was stated, I did not catch it. It can make a difference. I brewed something similar with a starting gravity of 1.041 and it finished at 1.013 using SA-33. I was expecting 1.005-1.007 for FG. A little research led to a conclusion that SA-33, being a low attenuator, would likely provide the observed results. So I pitched in SA -05 and the final gravity got to 1.010. I bottled this on Sunday 4-2. The green beer tasted OK but needs a couple weeks to condition. Next time I think I will roll with what it ends at and not waste the extra yeast for a few points decrease of gravity.

[system]

@NNVbrewer

What yeast did you use? If it was stated, I did not catch it. It can make a difference. I brewed something similar with a starting gravity of 1.041 and it finished at 1.013 using SA-33. I was expecting 1.005-1.007 for FG. A little research led to a conclusion that SA-33, being a low attenuator, would likely provide the observed results. So I pitched in SA -05 and the final gravity got to 1.010. I bottled this on Sunday 4-2. The green beer tasted OK but needs a couple weeks to condition. Next time I think I will roll with what it ends at and not waste the extra yeast for a few points decrease of gravity.

AG Batch #88, (4.75-5 gal in Fermenter)

5 lbs Munich
3 lbs Vienna
1/2 lb Flaked Rice

50 min, 3.5 grams Mosaic-Cryo AA 22 (first time)
10 min , 28  grams Hallertau Mittlefruh-Pellet AA 2.7

Bottom Cropped S-23

60 min Mash, 1/4 t gypsum
50 min Boil, 1/4 t gypsum

BIAB, Double Drop

[BrewBama (Dwain)]

Interesting you use the Cryo this early. I’ve always used it late. Let us know what you think.

[ynotbrusum]

@BrewBama

Interesting you use the Cryo this early. I’ve always used it late. Let us know what you think.

I tried it once on a lark (with full knowledge that it is intended to be in whirlpool or dry hop additions) and it created a much more bitter beer than I intended (I didn’t have a way of knowing the IBU’s from early addition).  It was not like it was undrinkable, mind you, but I didn’t care for the early use.

[system]

@ynotbrusum

@BrewBama

Interesting you use the Cryo this early. I’ve always used it late. Let us know what you think.

I tried it once on a lark (with full knowledge that it is intended to be in whirlpool or dry hop additions) and it created a much more bitter beer than I intended (I didn’t have a way of knowing the IBU’s from early addition).  It was not like it was undrinkable, mind you, but I didn’t care for the early use.

This has been in the freezer for a while so I’ll use it up.
I only used 3.5 grams (0.1234589 ozs) since it’s 22 AA.
Was looking for a little extra IBU’s since the Hallertau Mittlefruh AA is only 2.7.
Switching to pellets for awhile to see if it’s similar to dried leaf, which I’m being told.

Smelled and tasted nice when bottled about a week ago.
It’s currently in the carb/cond phase, 3 weeks @75f.

[ynotbrusum]

With just a few grams, I am sure you will be fine.  Best of luck with your beer!

[7marksthespot (Homebrew_kev)]

Was looking for a little extra IBU’s since the Hallertau Mittlefruh AA is only 2.7.

If you’re looking to save a little money, you can use Columbus or CTZ as a bittering hop. It’ll give a big bittering punch and take up less space. That’s the idea with those cryo/lupomax hops - less material same hop flavor.

[system]

Early test taste.

One pound (2 cups) of cane sugar is too much for a 5 gallon batch.
Although its very smooth, drinkable, and raised the ABV, the malt
and hops are muted way too much.  Batch saved lesson learned.
A small lemon wedge squeezed into the mug of beer it will be fine.

Cheers

[denny]

Early test taste.

One pound (2 cups) of cane sugar is too much for a 5 gallon batch.
Although its very smooth, drinkable, and raised the ABV, the malt
and hops are muted way too much.  Batch saved lesson learned.
A small lemon wedge squeezed into the mug of beer it will be fine.

Cheers

It’s style dependent, though.  I use 2 lb. in a tripel or Belgian IPA.

[system]

@denny

Early test taste.

One pound (2 cups) of cane sugar is too much for a 5 gallon batch.
Although its very smooth, drinkable, and raised the ABV, the malt
and hops are muted way too much.  Batch saved lesson learned.
A small lemon wedge squeezed into the mug of beer it will be fine.

Cheers

It’s style dependent, though.  I use 2 lb. in a tripel or Belgian IPA.

Good to know, thanks.
I’ll probably never brew a beer with a high ABV,
3.8% is my sweet spot.

[erockrph]

@denny

Early test taste.

One pound (2 cups) of cane sugar is too much for a 5 gallon batch.
Although its very smooth, drinkable, and raised the ABV, the malt
and hops are muted way too much.  Batch saved lesson learned.
A small lemon wedge squeezed into the mug of beer it will be fine.

Cheers

It’s style dependent, though.  I use 2 lb. in a tripel or Belgian IPA.

Agreed. Generally, from a recipe formulation standpoint, the purpose of simple sugar in a recipe is as a replacement for a portion of base malt to keep the OG up while leading to a drier finish. This is why it is commonly used in Belgian beer and high-gravity IPA’s. You can easily go as high as 20-25% of the fermentables in one of those styles and be just fine.

If you want to brew a higher gravity verion of a recipe, you’re better off using more base malt or some DME rather than plain sugar in the majority of cases.

[system]

@erockrph

@denny

Early test taste.

One pound (2 cups) of cane sugar is too much for a 5 gallon batch.
Although its very smooth, drinkable, and raised the ABV, the malt
and hops are muted way too much.  Batch saved lesson learned.
A small lemon wedge squeezed into the mug of beer it will be fine.

Cheers

It’s style dependent, though.  I use 2 lb. in a tripel or Belgian IPA.

Agreed. Generally, from a recipe formulation standpoint, the purpose of simple sugar in a recipe is as a replacement for a portion of base malt to keep the OG up while leading to a drier finish. This is why it is commonly used in Belgian beer and high-gravity IPA’s. You can easily go as high as 20-25% of the fermentables in one of those styles and be just fine.

If you want to brew a higher gravity verion of a recipe, you’re better off using more base malt or some DME rather than plain sugar in the majority of cases.

Good to know, notes taken.

Cheers