Hi All,
My Brew Buddy & I have just bottled AG4 which is a Adnams Broadside clone. It smelt great as we were bottling
We started off with a OG of 1046, which is fine but we have just bottled and the FG was 1004!
We used MO Malt a little bit of Acid Malt & Nottingham Ale yeast to ferment it out.
Why do you think we have finished with such a low FG?
What will this mean to our brew other than it being a high ABV?
It was in the FV for 8 days and the room temp is around 18 - 20c depending on the time of day.
FG Advice
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darkonnis
Re: FG Advice
Truthfully? Drink some and see. I don't read into FG's too much because I recall doing some coopers kits which came in at 1 and tasted quite nice. Nothing on what I make now but I wouldn't be upset if i spent £2 on a random beer in a pub and it turned up. What was your mash temp/time? have you made this before? if so what FG did you get last time?
Ultimately, if it taste nice, and it isn't infected, nought to worry about!
Cooky
Ultimately, if it taste nice, and it isn't infected, nought to worry about!
Cooky
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Rick_UK
Re: FG Advice
Most likely you mashed at quite a low temp - check your thermometer.
The beer will be drier and stronger than planned which may not be a bad thing! It may be slighty thinner but unlikely you will notice much. Could be the best beer you ever brew!
Rick
The beer will be drier and stronger than planned which may not be a bad thing! It may be slighty thinner but unlikely you will notice much. Could be the best beer you ever brew!
Rick
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fatbelly
Re: FG Advice
We mashed for 2hours (By mistake) at 64cdarkonnis wrote:What was your mash temp/time?
Cooky
Had a little taste out of the FV and it tasted fine no vinegar or off tastes. So I am hoping its okay infection wise.darkonnis wrote: Ultimately, if it taste nice, and it isn't infected, nought to worry about!
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darkonnis
Re: FG Advice
2 hours? yep, that'd probably do it. I hate mentioning infection because everyone becomes overly paranoid, but if your results wildly vary it could happen. In this case though, I wouldn't worry long mashes will do that!
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Befuddler
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Re: FG Advice
Notty has a tendency to steamroll through sugars and finish dry at the best of times. With a long mash at 64c, it could easily get that low.
"There are no strong beers, only weak men"
Re: FG Advice
It'll be the mash temperature, 64c is a wee bit low. That and the Notingham.
I use Notingham a lot and I aim to mash a bit higher, usaully 67c works for me.
Norm
I use Notingham a lot and I aim to mash a bit higher, usaully 67c works for me.
Norm
The Doghouse Brewery (UK)