Hello! i have been brewing serveral batches of porter. The OG is 1065 and theoretically the FG would be something around 1016. In my last batches, when i am ready to transfer from fermentor to a maturation tank i have a lot of yeast in suspension on my beer. When i am reading final gravity the beer do not have well atenuation even if i leave the it on the fermentor for several days. The FG is around 1025 to 1020. I use dry yeast (nottingham), i rehydrate it with water at 90°F. I use 3.5 to 4 packages of yeast to pitch a 1/2 BBL batch. I have checked the calcium levels on my water and adjusted it, i use to mash at 145 or 149°F maximum. I have a ranco temperature controller con my refrigerator in order to control fermentation. I dont know why i am having this yeast problem? please somebody help me!!
What is the recipe you are using? What are your calcium levels?
Is your hydrometer calibrated? Mine started reading a few points high and I found that the paper had slipped from being knocked around.
You say “last batches”. How many times has this happened now?
Also, what is your fermentation temp profile? And how long before you transfer out of primary?
Hello! this is the recipe:
69% two row briess base malt
11% munich malt
2% carapils malt
5% caramel malt
3% special roast malt
7% chocolate malt
3% black patent malt
I mash base malt, munich malt and carapils 10 minutes at 131ºF, then 60 minutes at 149ºF and recirculating and sparging at 172ºF adding caramel, special roast, chocolate and black patent malts at that moment.
My calcium levels are 50 ppm
thanks!
i really dont know? do i need to use distilled water to see if its uncalibrated?
thanks!
last 3 batches throughout the month
i set my ranco temperature controller to 67ºF and two days before a rack the beer i let it raise to 69-70ºF for diacetyl rest…
i leave the beer on fermentor for about 10-12 days
thanks!
sounds like something isnt working right for sure…
Has this happened before or is it a new problem that has only been happening your last few batches?
Have you tried any other strains of yeasts and had the same result?
Yes. Should read 1.00 @60F.
I’ve done good batches with nottingham having a FG of 1018…flavor and aroma are spectacular…thats why i dont want to change the strain…but finally it could be a posibility 
I hear ya. Is it possible that the yeast went bad? Do you buy new yeast for every batch or is it past the expiration date? Just thinking out loud…
[quote]Is your hydrometer calibrated? Mine started reading a few points high and I found that the paper had slipped from being knocked around.
[/quote]
+1 Same thing happened to me. 3 points high
My current hydrometer has always read 3 points high. I’d definitely calibrate with distilled water and see where it is at.
Paul