I give up four beer four low fg

jobiewon

I Am having surious problems getting my gravity man I want to say fuck this and give up but I want to brew help

SteelersBeer

how low? 2pts? 4pts? or Justin low?
how do you sparge?
who does your crush?
lets start there...I'm enjoying my 6-pack....my 6-pack of Superbowl trophies!
twitter.com\@ajignatz
[email protected]

BDawg

Don't give it up.  We are here to help.  Steelers asked some good questions.  Let's start there, and also tell us about what you are trying to brew and throw in your mash temps, too.  WHat are the recipe's efficiencies designed for?  Not everyone can hit a high efficiency with their setup.  That doesn't matter anyway.  It's more important to hit the SAME efficiency time after time, rather than hit a high one.  This is NOT a "my dick is bigger than yours" thing.  CONSISTENCY is KING here.-B'Dawg
BJCP GM3 Judge & Mead
"Lunch Meat.  It's an acquired taste....."  -- Mylo

Henning1966

from the way it sounds these are extract beers right? If so then one of two things is going on extract that is high in non fermentables or two (this is my bet) that he is low on his pitching rate slash taking it off the yeast cake to soon. try reading up a little on yeast here www.mrmalty.comThe  only soldier in the BN ARMY with Ink on his legs promoting The Brewing network and BN ARMY. Prost
"The BNA is my therapist." Mickp

jobiewon

still in primary on the cake

Henning1966

Ok what extract brand did you use for this beer?  Also Dry or liquid?The  only soldier in the BN ARMY with Ink on his legs promoting The Brewing network and BN ARMY. Prost
"The BNA is my therapist." Mickp

jobiewon

Midwest lme
6lbs dark
I think I am going to a yeast starter and using either white labs or wyeast from now on

hansolojobiewon

What Gravity? OG or FG?Beer or Beer not, there is no try!
Cool Site for Homebrew attire.final is way to high 1.030

BadRock

What temp are you fermenting at? What kind of yeast are you using?

jobiewon

70 degrees danstar nottingham

jobiewon

sorry munton

jobiewon

I was looking at the Mr. malty calculator. From what I see I should have pitched to packets. My start gravity was 1.042 Am I doing it right?

BDawg

6 lbs of lme in 5 gallons should give you about:
1 lb of LME gives roughly 35 gravity pts per lb.
6 x 35 = 210
210 / 5 = 42 => 1.042   Sounds to me that you were spot on, not low.
Now, you are saying you had a 1.030 gravity measurement?  Or was it a 1.003?  Has the krausen fallen?  How long has it been fermenting?
A) 1.030 is way high if you started with a 1.042 wort.  That means your beer has not finished fermenting yet.  You are either fermenting it to cold, or with weak yeast, or you didn't add oxygen, or you are way early trying to drink it before it has finished.  Was it the yeast that came on top of a can of extract?  Those tend to be old and weak.
B)  1.003 is low but that only means that you had a very highly fermentable wort and the yeast converted a whole shitload of alcohol.  Your beer will be on the thin side but drinkable, and have more alcohol in it than you thought it would.  Nothing bad here.  Next time, use more fermentables, and a lower attenuating yeast.
So, is it A or B, and also, has the krausen fallen, and how long has it been fermenting?-B'Dawg
BJCP GM3 Judge & Mead
"Lunch Meat.  It's an acquired taste....."  -- Mylo

BadRock

Damn Dawg, your pretty much covered it! Nice work.

jobiewonjohnc66

fallen it is1.030 14 daysDon't give up bud!  It'll happen.Sláinte (to your health) and Guid forder!" (good luck)
"I love Jesus, but I drink a little." - Gladys Hardy
"An intelligent man is sometimes forced to be drunk to spend time with fools"  - Hemmingway
"Rat Pad!"

dannyw

1.042 to 1.030 in 14 days with Nottingham yeast doesn't sound right. Did you rehydrate the yeast? If so it might have been too warm (>120F) and killed many of them. If you pitched straight into the wort, did you stir it in immediately? That will kill some yeast too, but usually not enough to slow the fermentation down that much.
Is the fermenter at 70F or the room at 70F? If you have it on a 50F concrete floor in your basement, it will be closer to 50F even if the room is 70F up at head level.
how does it taste? Is it sour or just taste like sweet beer? Does it maybe taste like regular beer and your hydrometer is messed up?What's on tap: Cream Ale, Imperial Blonde
Secondary: British Amber,
Primary: APA

jobiewon

hydrated temp 90 sent for 15 to 20 min pitched the temp of wort 80
did not stir after the pitch.
This may sound dumb put having so many extract problems makes me want to go all grain

jobiewon

You should practice and perfect your techniques on extract brews, particularly sanitation, temperature control, and yeast pitching, before investing the time and money in going AG.  Make good beer with extract first.  Just my 2 cents...

SteelersBeer

The only reason I was thinking AG was the talk of old extract.
Do you all think I should switch to liquid yeast and or a starter?

jobiewon

liquid yeast and a starter will help but you need to be able to control your ferment temp. #1 thing with beer!!!!I'm enjoying my 6-pack....my 6-pack of Superbowl trophies!
twitter.com\@ajignatz
[email protected]

DannyWjohnc66

My house ac is set at 70. the lcd sticky thermometer reads 70. That is what I want right?

Henning1966

Yeah, if the sticky reads 70 then that's probably pretty close. I'm just grasping at straws at this point.
Have you tasted it? Is it really sweet?What's on tap: Cream Ale, Imperial Blonde
Secondary: British Amber,
Primary: APA

Order an extract kit from Northern Brewer or B3, it'll come with everything you need and great instructions.  All the ingredients will be fresh.  You never know how long those cans have sat around...  plus like it has been said go with the liquid yeast much better results...   
Keep the faith bud, it'll happen.

zs0gjcjng5n.gif

Sláinte (to your health) and Guid forder!" (good luck)
"I love Jesus, but I drink a little." - Gladys Hardy
"An intelligent man is sometimes forced to be drunk to spend time with fools"  - Hemmingway
"Rat Pad!"

jobiewon

I would not worry about old extract from midwest they have total turn over every 2 weeks. They get the same extract that northern brewer gets for there kits. It come from the same barrels. Petterson honey I know for a fact packages midwest's bulk extract. Take this from a brewer that pretty much gets all his supplies from them.  Here is a quote off of there faq page.
"Our malt extract is made by Briess Malting Company from Chilton, Wisconsin. Peterson honey of Minnesota fills the 3.3 and 6 pound jugs and delivers them to our store every 2 weeks. Peterson honey already has the sanitary food repacking facilities to provide this service to Midwest. Peterson Honey orders the barrels of malt extract from Briess on a monthly basis."The  only soldier in the BN ARMY with Ink on his legs promoting The Brewing network and BN ARMY. Prost
"The BNA is my therapist." Mickp

BrewTa2

i thought it tasted watery wife said tasted great

dannyw

Here is THE question: How are you measuring your gravity?

fn4hzqkp25k.png

Promotions HERE

u3nj4b40vzk.png

eiran4fbdlx.jpg

WitsEnd

If it is anything close to watery then it is not at 1.030. 1.030 would taste like more like soda pop.
Might be time for a new hydrometer, or at least calibrate the one you have. Should say 1.000 in plain water at 60 or 68F.What's on tap: Cream Ale, Imperial Blonde
Secondary: British Amber,
Primary: APA

jobiewon

What Danny said...
At 1.030 with a 1.042 starting gravity, it's not going to taste very much like beer and DEFINITELY not be thin and watery.  I will be completely flat out of the fermenter, which might make it feel lifeless, but it shouldn't be watery.
Check your hydrometer in water, it should read 1.000, or at least very close.  Make sure you're reading the right scale.
Nottingham dried yeast should plow through fermenation well.  Sounds like you pitched warm at 80F, it probably fermented out very quickly and may have a bit of a harsh hot alcohol bite to it.  I'd recommend cooling down to about 5F below what you want to be fermenting at to pitch, in your case 65F.  Be sure that you're not crashing the temp in the fermenter.  A quick drop in temperature will send the yeast into hibernation. I don't think a drop from 80F to 70F would be enough to crash the yeast, but it might.

BrewTa2jobiewon

I think it might have the answer. I was racking my brain. and remembered if i got some of the trub in my test jar via shucking some up in my thief. Could that have thrown. my gravity off. Hydrometer testes 1.000. I fill my test jar and I hold my hydrometer between index and thumb and spin it into the jar. I just want to every one that has tried to help me thank you. Home brewers are very helpful and I will keep you all posted on my brew to let you know. And Again THANK YOU for your help. I am a newbie and I need it

SteelersBeer

Yep, that's your answer. Also CO2 bubbles will do it too. Spinning helps, just make sure there's none clinging to the hydro.

Promotions HERE




I Am having surious problems getting my gravity man I want to say fuck this and give up but I want to brew help

BDawg

how low? 2pts? 4pts? or Justin low?
how do you sparge?
who does your crush?
lets start there...I'm enjoying my 6-pack....my 6-pack of Superbowl trophies!
twitter.com\@ajignatz
[email protected]

Henning1966

Don't give it up.  We are here to help.  Steelers asked some good questions.  Let's start there, and also tell us about what you are trying to brew and throw in your mash temps, too.  WHat are the recipe's efficiencies designed for?  Not everyone can hit a high efficiency with their setup.  That doesn't matter anyway.  It's more important to hit the SAME efficiency time after time, rather than hit a high one.  This is NOT a "my dick is bigger than yours" thing.  CONSISTENCY is KING here.-B'Dawg
BJCP GM3 Judge & Mead
"Lunch Meat.  It's an acquired taste....."  -- Mylo

jobiewon

from the way it sounds these are extract beers right? If so then one of two things is going on extract that is high in non fermentables or two (this is my bet) that he is low on his pitching rate slash taking it off the yeast cake to soon. try reading up a little on yeast here www.mrmalty.comThe  only soldier in the BN ARMY with Ink on his legs promoting The Brewing network and BN ARMY. Prost
"The BNA is my therapist." Mickp

Henning1966

still in primary on the cake

jobiewon

Ok what extract brand did you use for this beer?  Also Dry or liquid?The  only soldier in the BN ARMY with Ink on his legs promoting The Brewing network and BN ARMY. Prost
"The BNA is my therapist." Mickp

hansolo

Midwest lme
6lbs dark
I think I am going to a yeast starter and using either white labs or wyeast from now on

Henning1966

What Gravity? OG or FG?Beer or Beer not, there is no try!
Cool Site for Homebrew attire.