Hi All, my partner and I have been brewing the same 10 gallon IPA for over a year and have like our results. We have been looking for a little more mouth feel and efficiency that we know we can improve. Our base malt has always been a Canadian Superior 2-row. We switch this last brew and used Briess 2-Row Brewers Malt. Doing everything the same, our OG jumped to 1.072. We use Omega American Ale yeast and use one package for a starter and pitched 777 billion cells into just under 12 gallons of wort. I just dry-hopped and took a reading and the FG came in at 1.020. The fermentation was stopped after 10 days. I was figuring we would come in at around 1.014.
Is this normal due to the high OG? I know we under-pitched but not by a whole lot. The alcohol is still gonna be high (around 6.8). I guess my question is…is it ok to have a high OG beer come in at a high FG when the yeast pitch was in range?
Sounds normal to me. I am not familiar with Omega yeast but it’s possible that this yeast is not as high an attenuator as say US-05 but you could adjust for this if desired either through dilution of this batch or replacement of malt for simple sugar in future batches.
If your yeast volume is correct you way overpitched. Even if you’re being generous in your calculation you’re still likely not underpitching.
The attenuation you show is within the lower end of the yeast for that gravity so it’s not necessarily flawed. You might be able to gain a little more fermentation by rousing the yeast but it’s likely done. Perhaps a little more nutrients at the beginning of fermentation and/or a later generation of the yeast would get a drier beer.