All grain false final gravity. I hope.

rbsc

I know that suspended particles can cause a falsely elevated final gravity, but have y’all seen it give just a ridiculously high one?  Starting was 1.06 and both batches now 1.03 after three days shy of two weeks.  Two row pale malt (Jimbo all grain).  Fermented on the grain in bags but apparently was a little sloppy because there are tons of floaters.  US-05 yeast, two packets per ten gallons.  I know the obvious thing is to leave it in a little longer, but I got a little mold on the outside of the fermenters due to my swamp cooler. Didn’t know that could happen. I see no signs of infection in the wash, but just a little anxious to get them out of those fermenters now. Calibrated the hydrometer and temperature corrected.

tombombadil

Hmmm... could be incomplete conversion or too high of a mash temp.
What temp did you mash at?
Try cold crashing a sample to settle out the solids and check the gravity of that.

rbsc

That swamp cooler did a pretty good job keeping it at 68.  Don’t really have a freezer to cold crash in.

Sporacle

So the temperature you kept your mash at was 68, or did you add your malted grains at 68 and allow them to bring the temperature of the mash down?" you can pick your nose and you can pick your friends; but you can't always wipe your friends off on your saddle" sage advice from Kinky Friedman

rbsc

So the temperature you kept your mash at was 68, or did you add your malted grains at 68 and allow them to bring the temperature of the mash down?Strike water was 160 degrees F. Grains brought temp down to 146-148, mashed for 90 minutes at that temp.  Cooled to 80 overnight and added yeast next day.

Sporacle

I forgot, is it finished fermenting? Is it quite, no visible signs of fermentation, does it taste sweet or dry? What is the temp of the mash? Have you had a constant gravity reading over a number of days?" you can pick your nose and you can pick your friends; but you can't always wipe your friends off on your saddle" sage advice from Kinky Friedman

rbsc

It quit bubbling a few days ago.  Sunday will be the two week mark so I sure thought it would be finished.  First gravity reading was taken today.  Just seemed crazy high for almost two weeks.  Didn’t think to taste it.  I’ll do that now.

cob

68* is at the bottom end of the spectrum for us-05 ferment temp.
let it warm up to 80* and see if fermentation picks up.be water my friend

rbsc

Hmm.  Their website says 64 to 79 and I had read mid to high 60’s was best for flavor, but who knows.  It tastes super dry.  In the air locks were previously flat but when I put the lid back on I noticed that they filled up again immediately . I’m wondering if this could have to do with degassing issues

Sporacle

My apologies my brain is set to Metric by default, I thought 68 was 68 C and your mash temp, not your ferment temp in F." you can pick your nose and you can pick your friends; but you can't always wipe your friends off on your saddle" sage advice from Kinky Friedman

shadylane

Are you using a refractometer?

hawkwing

My thoughts exactly. Only one I know you can calibrate. If you are you can’t just measure final gravity. You have to use a refractometer calculator inputting the initial gravity. But a floating hydrometer is more accurate I find.

shadylane

When I first got a refractometer.
I didn't know it would read high once alcohol was present.  
I thought the damn thing was broken.  

h3tayxm0fnf.gif

Now days I use the refractometer to measure the starting gravity.
And a hydrometer to check the final gravity.

higgins

IF you used a refractometer, and the OG was 15 plato (1.060 SG), and the FG is 7.5 plato (1.030 SG), the FG correction is 3 plato (1.012 SG). That makes it 6.5% ABV.
If it tastes dry, I'd consider it done.
I used the calculator at Brewersfriend.com https://www.brewersfriend.com/refractometer-calculator/higgins
25 yr AG beer brewer, newbie stiller
15 gal 5500w kettle pot still with 2" x 12" copper riser,
and a 3/4" over 1/2" by 24" liebig with a twist.
Also  a 3 qt Gin pot still

shadylane

Plus 1
The yeast is laying on the cold bottom of the fermenter.
Put some warmth under the fermenter.
Get the yeast making co2, so the elevator will start working again.
If that don't perk up the mash then it's done.

shadylane

Your right, Leave it longer.
I wouldn't worry about a little black mold on the outside of the fermenter.

rbsc

Using hydrometer, not refractometer.

Chauncey

Does it taste sweet?
When people tell me I'll regret that in the morning,  I sleep till noon.

rbsc

I think it’s pretty dry.  Kinda makes you pucker.  But I don’t know, I guess there could be a tiny bit of sweet at the end.  
So nobody thinks much of all the particles floating being the cause of this?  Thought I had read it could do that.

Ben

Put your hydrometer in a tube of plain water, tap is fine, distilled is better. It should read close to 1.000. Occasionally the paper inside of them will slip and your reading will be jacked.
If it's pucker dry you are probably good to run.:)

Chauncey

I think it’s pretty dry.  Kinda makes you pucker.  But I don’t know, I guess there could be a tiny bit of sweet at the end.  
So nobody thinks much of all the particles floating being the cause of this?  Thought I had read it could do that.suspended solids can def throw yer hydrometer off.  try filtering.
When people tell me I'll regret that in the morning,  I sleep till noon.

jonnys_spirit

I think it’s pretty dry.  Kinda makes you pucker.  But I don’t know, I guess there could be a tiny bit of sweet at the end.  
So nobody thinks much of all the particles floating being the cause of this?  Thought I had read it could do that.suspended solids can def throw yer hydrometer off.  try filtering.Either that or someone mentioned cold crashing. You could take a small sample - 300ml and pop it in the fridge overnight then decant off the sediment.
Also put the sample into a mason jar, shake, vent, shake, vent, repeat until it doesn't "pop" when you open it - eg; release the CO2... Warm it to the calibration temp or temp correct your readings based on current and hydro cal temp..
Cheers!
-j————
i make stuff i break stuff
water into whiskey into water
just getting started in home distilling - been drinking for decades
16g copper pot still, 10l alembic, and a column or two
————

Demy

I was thinking just that.