Troubleshooting Final Gravity

[RustyPlaneWoodworking]

@rburrelli

1.043 OG.  Was that measured pre or post boil? And did you compensate for temperature of the wort when taking the reading?

I want to say I took that measurement post boil, but I honestly can’t recall.

Def something else to write down for next brew session…pre-boil vs post-boil readings.

facepalm

[RustyPlaneWoodworking]

@BrewBama

I believe the yeast did exactly what it was bred to do. As most English strains, S-04 does not process maltotriose so it leaves undigestible sugars therefore leaves the gravity ‘high’. You have to plan for high FG when using this yeast.

I believe repitching the same yeast will not produce any difference in FG. If a yeast that can digest maltotriose was re pitched I believe a change in FG will be seen.

Sent from my iPad using Tapatalk

Interesting. So, with a 9lb grain bill, I likely wasn’t going to get much out of this batch anyway.

[RustyPlaneWoodworking]

@denny

But higher temps would encourage fermentation, not hinder it.  Unless your fermentation got to over 115F.

Well, some yeasts are sensitive to temperatures lower than 115°, some will crap out at 90°, but ambient the 70s is just going to get you to fermentation temperatures that give off flavors,  not dead yeast.  The point is spot on that you should have seen accelerated a activity.  I don’t think it’s a yeast issue here.  But temperature control is still one of the most valuable additions you can make to your brewery.  Should come before all the other bells and whistles.

A valuable lesson here indeed…

I’m adding a weldless thermometer to the mashtun bulkhead so I can better dial in my strike water temp and mash-in/mash-out temps.

Now…how to get the wife to not get overly suspicious of a new keezer in the garage…