BeerBorg

Hi,

I am in a little bit of an argument over at home brew talk about 1.012 being a highly unusually FG for an extract brew. How it started is a guy posted that his FG was 1.012 and wondered if his ferment was done after 5 days. I said you really should wait 3 weeks on the ferment because of diacetyl and yeast cleanup, when another guy posts that 1.012 is an unusually low FG for an extract and he is probably done, to which I replied that I didn't think that was an unusual FG for extract, and the guy replied with Look up 'Google 1.020 extract curse'.

Anybody ever heard of this 'curse'? I sure haven't, as my Saison routinely get in the 1.000-1.005 range etc and all the Mr Beer extracts I did always came in around there unless I was adding lactose or something.

I did google it, and it seems some people have had that problem, but as I start to read the search results, a lot of them are because of screw ups. I guess my point is that it isn't the extract, but mistakes or process etc.

Thanks
Monty

Never heard of it. Like you, all of my extract brews have reached their expected FG just fine. I suspect old wives tale syndrome justifying mistakes.

For certain yeasts and combinations, that seems to be a common area for yeast to get stuck. Ive had that problem with Belgium Saison yeast before I put together my fermentation chamber and can up the temp to get them going again. But generally I have no problems getting below that, and that Danstar Belle Saison will eat that malt until there aint much left. So I suspect that is what the "curse" is.

I've heard a lot about this. Many people complain that their extract batches stall at 1.020 but I would hardly say that 1.012 is unusual. While it seems that a lot of people do get stuck with extract, just as many have no issues at all. So, I think there is something to the 'curse' but nothing that I would bank on.

In any case, if he's at 1.012 after 5 days I would also see no reason to wait three weeks to package it up. I know some people like that rule of thumb, but I'm more in the camp of "it's done with it's done". Give it a few weeks to clean up and then move on.

I've only had 1 extract brew hang up there and I blame it on the temp I was at, too cold. I've had many go .012 and lower. Sounds like the guy arguing about it needs to review his brewing habits. As far as 3 weeks, that's my standard learned from the MrB days a few years back. I have gone less, I plan on doing one this spring as soon as it hits 3 days at same FG I'm gonna keg it, carb it and drink it 1 week in the keg. I'm hoping for around 2 weeks or less total just to see how it works out. Will be a light ABV lawnmower type brewski.

Extract does contribute more non-fermentable sugars to the wort, especially if late addition method was not used, and extract caramelized over a long boil. Many brewers also don't pitch enough yeast, which will contribute to the problem. However, with good brewing practices, there's no reason for extract beers to get stuck at 1.020 (depending on the recipe).

The couple of extract brews I did when I have a hydrometer hit a little lower then expected FG so I haven't had that problem with them, one of my batches before the hydro may have but how would I know

Anytime I've had a 1.02 "stick" it was because of certain English yeast strains flocculating to fast or fermentation temps too cool (Belgian Saison yeast). Rousing and heat and patience always fixes it for me.

Yes, you can make a more fermentable wort by mashing at 147 - think of extract as something mashed more like 154. You can replace a bit of your bill with a little bit of sugar to it if you want to simulate a 147 mash temp, it's that easy really.

Also really old extract that has gone through a Maliard reaction in the can might not ferment as well. The answer there is to always buy fresh bulk extract when possible.

I think a lot of times folks who "advance" to AG also have improved their process *as a whole* by that point, and often the effect they see and/or blame on extract vs. AG is more of an effect of the better process then the ingredients.

Thanks for all those replies. Glad to know I'm not crazy. This is the best forum ever, why do I post at others?

Monty