From the HBD Archive
Subject: Very High Terminal Gravity
Date: 1989-02-09 18:48:56 GMT

Well, I really messed up mashing. 2.5 weeks ago I made a dark lager.
I wanted a sweet beer to match the dark grains and high hop rate; well,
I got it in spades. Aiming for a starch rest of 155 degF, I overshot
to almost 160.

My beer is clearing (no finings), is aging, and smells and tastes (for
flat new beer) wonderful. There is no evidence of fermentation. Another
carboy sitting next to it (containing Pilsner made Sunday) is fermenting
nicely, and the room is holding at 45-50 degF, so there's no reason to
think that I shocked the yeast (Wyeast Danish lager) by temperature.

The original gravity was 1.050. It is now 1.022! Yes, twenty-two.

I see the following options:

1. Throw it out and have a good cry. This seems stupid in light of the
low cost in materials and labor to do #2:

2. Prime it, bottle it, and hope for the best. If nothing else I may
learn something.

3. Add corn sugar and/or water to lower the gravity. I guess this will
screw up the balance, though.

4. Brew a complementary batch, with a very low final gravity, and blend them.
This may just be throwing a good brew session after a bad one, though.

5. ????

I'm leaning to #2. I'll let it sit for a few weeks to make a
final determination that it's not fermenting. I also have some of the
original bitter wort that I canned; I think I'll put some in a jug
with some yeast and see what *it* ferments out to. This should prove
that the wort was the problem.

Anybody have any ideas?

- Len Reed

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