I am reaching out to my fellow homebrewers about an issue I recently have been experiencing with my fermentation. The issue is my beer basically stops fermenting around 1.020 instead of the normal 1.010. My equipment and process have not changed. I test my mash with iodine to verify the conversion is complete and have been dumping my mash water into my mash tun first to eliminate any temperature issues. I would always be a little low or high when I put the grains in first and then the mash water.
My typical process is: Pre heat mash tun, heat mash water to temp, dump mash water into mash tun, mix in grains, test for conversion, drain to boil pot (measure SG), rinse grains with heated water, drain to boil pot (measure SG again), boil, cool wort with wort chiller (do a manual whirlpool to try and center any sediment), transfer wort to glass carboy, add yeast and ferment. I used to always do a secondary but my didn't on my last batch an noticed it didn't really matter.
My SG is usually within reason (0.02 points of my recipe) of where my expected SG should be so for my finished gravity to be 1.020 instead of 1.010 or 1.015 it seems like my yeast isn't quite fermenting all the sugars.
Any help or suggestion on what is going on would be helpful.
Thanks,
Steve
My typical process is: Pre heat mash tun, heat mash water to temp, dump mash water into mash tun, mix in grains, test for conversion, drain to boil pot (measure SG), rinse grains with heated water, drain to boil pot (measure SG again), boil, cool wort with wort chiller (do a manual whirlpool to try and center any sediment), transfer wort to glass carboy, add yeast and ferment. I used to always do a secondary but my didn't on my last batch an noticed it didn't really matter.
My SG is usually within reason (0.02 points of my recipe) of where my expected SG should be so for my finished gravity to be 1.020 instead of 1.010 or 1.015 it seems like my yeast isn't quite fermenting all the sugars.
Any help or suggestion on what is going on would be helpful.
Thanks,
Steve