fluketamer
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- Dec 1, 2008
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i brewed a lager last weds and my efficiency wasnt great . the munich light i added was crushed way to fine like flour and it clumped in the mash. i think thats why my efficiency was low. i also had a ton of trub left in the kettle. all went well except it got stuck at 1.015. i warmed it up 2 degrees and got it down to 1.014 but i think its done. it looks like only about 70 percent attenuation with 34/70. previously i have done better like high 80 with 34/70.
it comes to around 4.18 abv. i was hoping for much closer to 5.
1) i swirled it and warmed it. anything else i can do to dry this out a little more or is it too late.?
2) is it possible the flour left behind unfermentable sugars that raised my initial gravity but are now the reason for the high FG? maybe theres no more sugar for the yeast to eat? i thought its too late for nutrients, is it too late for enzyme or is that not the issue?
i am going to let it go another week in primary but doubt it will drop the gravity anymore.
thanks for any replies
it comes to around 4.18 abv. i was hoping for much closer to 5.
1) i swirled it and warmed it. anything else i can do to dry this out a little more or is it too late.?
2) is it possible the flour left behind unfermentable sugars that raised my initial gravity but are now the reason for the high FG? maybe theres no more sugar for the yeast to eat? i thought its too late for nutrients, is it too late for enzyme or is that not the issue?
i am going to let it go another week in primary but doubt it will drop the gravity anymore.
thanks for any replies