Irish Red FinishGravity

Northern Brewer General
1

Hello all,

2 weeks ago I brewed 5 gallons of the Irish Red Ale extract kit. My OG hit right on at 1.044. After a week I was at 1.014, and after 2 weeks I was at 1.012. I used the Wyeast 1272 American Ale yeast and gave it pleanty of time to swell up. After only 6 hours it was a bubbling away, and the next mourning the blowoff tube was full of foam so it appeared to start off well. I was fermenting in my basement with my bucket up on a wooden table, and the air temp read right at about 60F.

What have others seen for a FG? Might I be slightly too cold for that strain of yeast to finish all the way?

Let me know your thoughts.

Thanks!

Nick

2

extract or all grain?

1.012 sounds normal to me, especially if it’s an extract batch. what FG were you expecting?

give it another week, and if it’s still 1.012, then it’s done. 60F is not too cold for 1272

3

For an extract batch, 1.012 is probably as low as you are going to get

4

I guess i was thinking it would get in the 1.009 - 1.010 area, but no biggie, I really didn’t have a guess I was just asking and kinda second guessing my fermentation temp. Just trying to learn some more along the way!

Thank you for the replys!

Nick

5

[quote=“fixer2u”]I guess i was thinking it would get in the 1.009 - 1.010 area, but no biggie, I really didn’t have a guess I was just asking and kinda second guessing my fermentation temp. Just trying to learn some more along the way!

Thank you for the replys!

Nick[/quote]

no problem. this hobby is full of second guessing, haha. :cheers:

hope it works out! 60F will make a nice clean ale. 60 is a perfect temperature for american ale strains (and most ale strains).

6

You still want a full body beer with an Irish Red, so 1.012 is fine.

I have my St. Patty’s day lineup going too: Irish Red (well finished with C hops), Dry Irish Stout on Nitro, German Pils (think black and tans or allies and…), and 2 other random taps for those not in the spirit.

7

1.012 is great for an extract batch. You’ll probably never see single digits until you go all grain (or unless you substitute some sugar for malt).

And, as mentioned, an irish red is a style that should have some body anyway.

8

Thanks for the replys everyone!