Fixing Problems With Final Gravities In Your Homebrew

[@Rhork77]

I was having the same problem and after some research found that u can add alpha Amlaze enzyme straight to the fermenter. You can see the airlock go from nothing to bubbling again within 24 hours. It's great for fixing high finishing gravities!

[@BrewDudes]

Thanks Jed!

[@andrewt248]

I did manual direct fired mash for about three batches and it was more variables than I was comfortable with. Now I run a RIMS in a cooler and my process is so repeatable. I'm brewing the best beers of my "career". Cheers!

[@BrewDudes]

Thanks for that feedback. I am getting close to abandoning the direct fired set up myself. I might go back to a cooler, use my kettle MT as an HLT and drop an old immersion chiller in there for HERMS control.

[@BrewDudes]

I don't know how I stumbled back on this comment from andrewt248. It took me a year and I finally stepped away from the direct fired MT. Exactly as Andrew says above, the extra variables was putting just a tad bit more work into the brew day for me and I wasn't enjoying the process as much. Future video to follow. Cheers! -Mike

[@boatbuilder1]

I just did a Dry Irish Stout that finished at 1.020 FG. Original was 1.044. this was an extract kit and the only thing I did different was to do the full volume boil verse partial boil and add water at the end to make 5 gallon. I used safale 05 yeast. fermentation was quite aggressive for 2 days not sure why it finished so high. enjoyed the video Thanks

[@BrewDudes]

Not sure either. My extract brews typically ended with higher than expected gravities too. - John

[@ashagon]

I have been doing BIAB on an Induction burner for the last year or so. I bring my mash up to temp once or twice but it work great. I hit my temps spot on probably 99% of the time during the mash. My beer turns out great every time, the only thing that I hate about it is the amount of trub. Oh yeah I stir my mash every 15 minutes.too.

[@BrewDudes]

Thanks for the info!

[@paulbilodeau8569]

Glad I found this. I am really messing up. I am going from 1060 only to 1045.

[@BrewDudes]

Yeah, that's an issue. - John

[@catscats50]

I never add heat during the mash even when I mash outside with snow on the ground. I only lose a degree or so but I improvise lots of insulation with coats blankets etc.

[@BrewDudes]

Nice - thanks!

[@BushidoPhoto]

I just brewed a Brewferm Triple Terror for 5 weeks and the gravity meter wouldn't drop below the red line. Should be 2. I gave up and dumped the entire wart into the sink out of frustration. My Christmas gift was a complete failure.

[@BrewDudes]

That's too bad. Its likely you had poor yeast health or something to start with. Find a local homebrew shop and they'll be able to help next time around. DON'T GIVE UP! Cheers! -Mike

[@diverbob33]

Brew dudes. help please! Just kegged my NEIPA following 2nd hop addition and temp. ramp up for three days near the end of fermentation. Total time in the fermenter was 10 days. My final gravity was only 1.022, so Mike I certainly do feel your pain! I guess I was just being a little impatient and should have left the beer on the yeast for a few more days (what could it hurt, right?). Anyways, the beer looks like OJ, smells like OJ, and tastes like OJ that is just starting to spoil. After drinking my hydrometer jar sample, I had an aftertaste like I had been drinking some weak grapefruit juice. So, just by going by my eyes, snoz, and taste buds, this beer appears to be a winner once it is carbed? I guess I've already answered my question and learned a lesson in patience, but I just love hearing from other brewers about their experiences.

[@BrewDudes]

Hi - taste it chilled and carbed and let us know. - John

[@threetreehill1]

if you use your current system u need to constantly stir the mash while applying direct heat to keep the temp even through out the mashing

[@BrewDudes]

Its a constant recirculation with a pump. No stirring required.

[@wabisabi6802]

I'm always stuck at 1.030. Weird. OG at 1.070. Got suggestions? Would love to bring it down to 1.013. Thanks in advance. 😉🍻

[@BrewDudes]

There are a few things you can try. First is to pitch a healthy yeast starter. - John

[@diverbob33]

John is absolutely correct. I would add that you make sure you add some oxygen to your cooled wort before pitching (there are several ways to do this), and that you make sure your fermentations temps are in the proper range for your chosen yeast. You can also try raising the temperature of your fermenter by 5 degrees F or so at the end of primary fermentation to make sure the yeast have cleaned up everything. Good Luck!

[@BrewDudes]

@@diverbob33 Thanks diverbob33! - John

[@WreckedBrewery]

Nice review. Cheers!

[@BrewDudes]

Thanks!

[@kent7927]

Sounds like your mashing temperatures are all over the place and your water to grist ratio is not correct! I brew high F.G. beer at times and love it, the thing is it's S.G. is also high the Red zepplin I just tried, "two weeks bottle conditioned" taste great full bodied not sweet not bitter and a "good buzz" from one 12oz bottle. Math says 1.065 O.G. 1.022 F.G. =5.63 A.B.V.

[@BrewDudes]

Thanks - yeah, I gotta work some stuff out. - John

[@grumpycyclist3319]

Mike, you convinced me to mash in a cooler in another one of your videos. :-)

[@BrewDudes]

Awesome. I hope that is working out for you. I am actually experimenting with moving back to direct fired. But that's for another video! Cheers! -Mike

[@garrettdahl4110]

Big head todd and the monsters are great!

[@BrewDudes]

Nailed it. Thanks Garrett.

[@2TEN90]

Just found your page and subbed! Great video here with helpful content for all home-brewers. We just started the whole KZbin thing with our homebrewing so check us out if you get a chance. Cheers!

[@BrewDudes]

Thanks - will check it out. - John

[@pdfbrander]

The dude on the right just looks bored. He's glad he has a mate who makes decent beer, but he wishes he would shut the hell up about brewing. Notice how he tries a little harder after his glasses are empty, and how he keeps looking at them every 5 seconds. You can tell he is thinking "please notice my glass is empty".

[@BrewDudes]

Yep, that's what's going on, Dan. I'm just here for the beer. - John

[@diverbob33]

Dan, shut the fuck up please and thank you!

[@thecase315]

You need to watch more than one video, champ.

[@qwerty6383]

Lol

[@ErikShiken]

Is this brown kool aid?

[@BrewDudes]

We're drinking the kool-aid. - John

[@waynemonroe2203]

Get the dud an other brew

[@BrewDudes]

There is always more - brew on!