Extract question re final OG

[Sir Colin]

Hello all,
I've recently got back into brewing after a long lay off of about twenty years and although the kits now available are good - they still to me, leave a funny tinny taste in my mouth. So, I've got into extract brewing and am blown away by the standard that can be achieved! I do have a quick question for you experts out there re final OG. My beers are having trouble getting on the right side of 1020 and I was wondering if this is because I'm using maltdextin ? Would it effect my readings?

Great site by the way and thanks for your help

[ashbyp]

What yeast are you using? Did you aerate the wort after pitching? What was the orginal gravity? Are you controlling fermentation temp in any way?

I don't think maltdextin would be the problem.

To try and get the gravity lower if it sticks there are a few techniques you can try
- rousing the yeast. Gently stir the yeast with a santized paddle to get it back in suspension. This often works if you are above 1020
- add some beer enzyme - available from home brew shops
- you can even pitch more yeast

There is a FAQ on stuck fermentations on the site also.

By the way - I agree - extract brewing with fresh hops and decent yeast produces very good results

[Sir Colin]

Hi, I'm using Safale 04 and OG hit 1058 - the weather has changed of late, a

lot cooler than it was a few weeks ago so I guess this could be a cause.

I'll try a gentle rouse and as a last resort pitch in some yeast. In future I'll

have to manage to get my temp constant.

cheers

[ashbyp]

Should be able to get down to 1014 or so with S04... Sounds like a rouse and a move to somewhere warmer may do the trick.