Final Gravity 1020!!!????

[Buzz]

You added yeast vit though - that should have restored the phosphate. 2 tablespoons - assuming 2 level 15ml spoons, and not heaped dinner spoons, doesn't sound excessive unless your water is already high in Calcium sulphate.

I didn't add the Yeast Vit when pitching though, only when I roused it to try and get it going again. I measured the Gypsum with a proper measuring spoon so it should have been as near as dammit.

Any sulphurous aroma noticeable?

Bigtime when I lifted the lid off the FV at the weekend I thought the worse but, when I took a sample it didn't taste bad. That's when I decided to re-pitch. If it tasted off I wouldn't have wasted another packet of yeast. - what's the sulphuous aroma all about?

[SteveD]

You added yeast vit though - that should have restored the phosphate. 2 tablespoons - assuming 2 level 15ml spoons, and not heaped dinner spoons, doesn't sound excessive unless your water is already high in Calcium sulphate.

I didn't add the Yeast Vit when pitching though, only when I roused it to try and get it going again. I measured the Gypsum with a proper measuring spoon so it should have been as near as dammit.

Any sulphurous aroma noticeable?

Bigtime when I lifted the lid off the FV at the weekend I thought the worse but, when I took a sample it didn't taste bad. That's when I decided to re-pitch. If it tasted off I wouldn't have wasted another packet of yeast. - what's the sulphuous aroma all about?

You can get it with an excess of gypsum - Burton stench, so called because Burton on Trent water can be very high in gypsum and some of their beers have a noticeable sulphurous aroma - Marston's Pedigree for one. Some yeasts will produce it during fermentation. In keg it should dissipate over a period of a few weeks. Try venting the keg every now and again. If it doesn't go, congratulate yourself on having produced an authentic Burton Ale. I entered a bitter into a competition which was marked down for the sulphury nose. I kicked myself because it scored 46/50. The 3 leading beers were on 47 tied. Agh! The sulphur had gone from the keg version - but not from the bottles. Should have entered it as 'Burton Bitter' and then insisted that it was true to type.

[Buzz]

Thanks Steve. I did notice that the aroma wasn't as bad when I checked the gravity today, so it looks like it's subsiding. I'll vent it as you suggest. As the brew is stuck at 1024 I think I'll keg it now and put this one down to experience.

[Frenchie Laurence]

Buzz, if you are kegging it now how much sugar will you add for a 1024 FG?

[Buzz]

Buzz, if you are kegging it now how much sugar will you add for a 1024 FG?

I must admit I only prime my brews when I'm bottling, so none is the answer I've not had one yet that hasn't carbonated sufficiently, even in my top tap Beersphere where it needs the pressure to get out.

I should point out that I'm a novice 'all-grainer' too. Done kits for years but only on AG brew #10

[nobby]

I have had a few brews stop short. Now I aerate the wort more before I pitch the yeast and now they go all the way.

[SteveD]

Buzz, if you are kegging it now how much sugar will you add for a 1024 FG?

Definitely none! It will trickle down very slowly. Just needs time.

[Wez]

Burton on Trent water can be very high in gypsum and some of their beers have a noticeable sulphurous aroma - Marston's Pedigree for one

With Pedi' I find that the sulphur smell is there when you drink and when it's made it's way to the 'back door' the next day