What are the problems with high FG's?

[confounded]

I have brewed a simple pale ale along the line of Exmoor Gold. I have used London 1318 for the first time and despite marking a very prolific starter the primary fermentation has been very slow. It has been going 10 days and only got to 1020 after starting at 1042. This still gives me 3% ABV and I have tried the beer direct from the fermentor and it is very palatable at this stage so I was wondering what are the downsides if I don't get it much lower? What is the problem with high FG, is it sweetness or is it the lower alcohol and preserving capabilities?

When I added the starter it got going incredibly quickly making me think the yeast had taken very well, I then skim a load of turb off and a new head formed very quickly but the actual drop in gravity has been very slow.

Any advice on what went wrong and if I can go to secondary fermentor at this stage would be great.

[Whorst]

Lack of sufficient oxygen is probably the cause. Ideally, your wort should be hit with oxygen before you pitch your yeast.

[confounded]

It did seem that that could be the problem but I aerated in my usual way if not slightly more so, never had a problem before.

Could this have been a much more faithful top fermenting yeast and the skimming of the turb took too many away with it?

[Whorst]

If you skimmed, you may have taken off too much yeast. The population may have not been sufficient to attenuate properly. I use UK-05 fairly regularly and I never skim. Let it do its thing, then(if you can) crash cool for several days. Then rack to keg with finings.

[WishboneBrewery]

I use UK-05 fairly regularly and I never skim. Let it do its thing, then(if you can) crash cool for several days. Then rack to keg with finings.

Just a thought on that US-05, my recent batch cleared with no floaters in the FV after 10 days @ 20C. I'll put this down to either protafloc &/or Water treatments, the slurry at the bottom was very reluctant to let me mix a teaspoon into the bottling bucket it was so gloopy... I was impressed after my last UkS-05 which had floaters and was cloudy as an extra cloudy cloud of all mixed up and messy cloudy stuff!

[grmills]

and if I can go to secondary fermentor at this stage would be great.

Go for it, I've had primary fermentation stop at 1020 and racked to secondary, barrelled etc etc without problems developing. Takes a bit longer to lose the sweetness at the drinking stage but other than that no problem. Having said that I would be wary of bottling it at a gravity higher than 1015( bit of a guess that, I don't usually bottle, but someone who does could probably tell you better).

[Whorst]

Most of the beers I brew are served on the engine. I usually rack early and let it finish off in the corny. This time will be interesting to see how long it takes for the UK-05 to drop out. I'm approaching 7 days in the fermenter now with the IPA I just brewed. I'm guessing that I'll rack it possibly on Monday.

[confounded]

and if I can go to secondary fermentor at this stage would be great.

Go for it, I've had primary fermentation stop at 1020 and racked to secondary, barrelled etc etc without problems developing. Takes a bit longer to lose the sweetness at the drinking stage but other than that no problem. Having said that I would be wary of bottling it at a gravity higher than 1015( bit of a guess that, I don't usually bottle, but someone who does could probably tell you better).

I have given it one more rouse and will give it another couple of days and then I will then just go for it regardless. As a green beer it tastes pretty good now so not a disaster, I will try and bottle some of it after I have given it some time in the secondary fermentor.

[Oscar Brewer]

I've been using Y1318 as my house yeast for almost two years now from the original smackpack and I found that during the first couple of generations it needed gentle rousing during the 2nd and 3rd days in the FV. I don't skim until the gravity has reached about 1.012. ( for say a brew with an OG of 1.042 ) The lid is then replaced on the FV for a couple of days and cooled to around 15C before racking to kegs and usually finishes at 1.008 - 1.011. In your case I should rack the beer to an enclosed secondary container for a while to let the gravity stabilise before attempting to bottle. Or just keg the beer and vent off any excess condition. If the yeast is skimmed off too early in the fermentation cycle not only will a large number of active cells be removed but also hop aroma and head retaining compounds will also be partially lost or diminished.

[Whorst]

I just checked the gravity on my IPA. It went from 1.060 to about 1.015 in 7 days. I'm going to dry hop it tomorrow or Saturday for a week.
My guess is the skimming effected the overall performance.

[confounded]

I've been using Y1318 as my house yeast for almost two years now from the original smackpack and I found that during the first couple of generations it needed gentle rousing during the 2nd and 3rd days in the FV. I don't skim until the gravity has reached about 1.012. ( for say a brew with an OG of 1.042 ) The lid is then replaced on the FV for a couple of days and cooled to around 15C before racking to kegs and usually finishes at 1.008 - 1.011. In your case I should rack the beer to an enclosed secondary container for a while to let the gravity stabilise before attempting to bottle. Or just keg the beer and vent off any excess condition. If the yeast is skimmed off too early in the fermentation cycle not only will a large number of active cells be removed but also hop aroma and head retaining compounds will also be partially lost or diminished.

Thanks for the above, it seems a nice yeast but not as good a performer as the first London yeast I had (think it was London II). I just hope I can bottle some so I can make a starter from it and have more success next time.

Thanks for the tip on skinning it must have been the reason, I aerated it well and the starter was one of the bests I had made.

[macleanb]

My only advice would be - dont put it in bottles!