low final gravity, 'alcohol taste'

[sutepan]

This is a problem I've had a couple times over the last few years (I brew about 12-15 times a year)and has just happened again. Any help diagnosing the problem would be appreciated. I should also mention that this is my first all-grain recipe, I've been doing partial-mashes before this. I don't think that's the issue though as I've had this exact problem maybe twice before. I also doubt cleanliness is an issue, I've had my procedures locked in for a very long time (about 10 years).

From Beersmith file:

First Pale AG

Type: All Grain
Batch Size: 5.55 gal
Boil Size: 6.00 gal
Boil Time: 60 min
End of Boil Vol: 5.50 gal
Final Bottling Vol: 5.55 gal
Fermentation: La Brasserie à Stef


Date: 10 Jan 2014
Brewer: La Brasserie à Stef
Asst Brewer:
Equipment: La Brasserie à Stef
Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Taste Rating: 30.0

5.55 gal La Brasserie à Stef Water 1 -
4.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
4.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 3 -
2.00 g Salt (Mash 60.0 mins) Water Agent 4 -
4.30 kg Pale Malt (2 Row) US (3.9 EBC) Grain 5 84.3 %
0.60 kg Caramel/Crystal Malt - 20L (39.4 EBC) Grain 6 11.8 %
0.20 kg Honey Malt (49.3 EBC) Grain 7 3.9 %
12.00 g Columbus (Tomahawk) [11.30 %] - Boil 60.0 min Hop 8 16.5 IBUs
15.00 g Willamette [5.20 %] - Boil 30.0 min Hop 9 7.3 IBUs
1.11 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
15.00 g Willamette [5.20 %] - Boil 10.0 min Hop 11 3.4 IBUs
20.00 g Cascade [7.30 %] - Boil 5.0 min Hop 12 3.5 IBUs
15.00 g Willamette [5.20 %] - Boil 5.0 min Hop 13 1.9 IBUs
8.00 g Cascade [7.30 %] - Steep/Whirlpool 15.0 min Hop 14 1.8 IBUs
5.00 g Columbus (Tomahawk) [14.00 %] - Steep/Whirlpool 15.0 min Hop 15 2.1 IBUs
1.0 pkg Ringwood Ale (Wyeast Labs #1187) [124.21 ml] Yeast 16 -


Gravity, Alcohol Content and Color

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 36.6 IBUs
Est Color: 14.4 EBC

Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz


Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 3.84 gal
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE


Total Grain Weight: 5.10 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20


Mash In Add 13.30 l of water at 76.3 C 65.6 C 75 min

Sparge: Fly sparge with 3.84 gal water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

After a 75min mash I hit the intended gravity bang on, lautering took about 1hr 15min, and all temps were respected as per the above information. Boil went off without a hitch.

I generally save my yeast cake from the secondary and use it for three batches before discarding, and that was the case here. It was the third pitch of this particular Ringwood, which had been in the fridge for about a week. After pitching, fermentation was held between 18 and 19C throughout. I took the gravity while racking to the secondary 6 days after pitching. It was 1.007! There is a distinct 'alcohol' taste at this point, and little or no hop aroma.

The previous couple times this has happened to me have been pretty much the same: excessively low gravity at racking and the 'alcohol' aroma. At least once before it was third pitch from a yeast cake, although in that case it was 1056. Sanitation for yeast storage in both cases was pretty much bulletproof.

One more thought: I took the yeast out of the fridge a little late this time, and it may have been pitched at a cooler than ideal temp. I always pitch at 20C, and in this case the yeast may have been a few degrees cooler.

Thanks in advance for any thoughts on this

[mr x]

I'd drop the secondary, unless you have a really good reason for using it. It doubles the possible source of any contamination, regardless of how good you think your sanitation is.

[sutepan]

This problem developed in the primary. I took the gravity and tasted while transferring to the secondary.

I'll stick with using a secondary. I often leave it there for a month or more and definitely don't want it on the trub that long.

Appreciate you reading my post and commenting though!

[gm-]

Might be a mix of relatively low mash temperature and overpitching of yeast. Have you tried to mash a bit higher, let's say around 67-68°C or so? That might give you higher f.g. and more residual sweetness and mouthfeel.

A whole yeastcake from previous batch is a whackload of yeast, way more than needed for a 5 gal batch. Use Mr Malty to estimate how much slurry you need for your batch. http://www.mrmalty.com/calc/calc.html

Also, I would give the yeast some time to clean up after itself, the beer can taste pretty awful after only 6 days. Leave it for 2-3 weeks and see if it doesn't improve. If you feel that you need some more hops then, you could always dry hop the beer to increase aroma

Hope this helps, good luck!

[sutepan]

Thanks for the link! Had never really thought about 'overpitching' as being a problem. The fermentation was pretty even and steady with no blowout, if that's any indication.

I'll look into mash temps as well, I'm new to all-grain so the advice is appreciated.

It's gonna be in the secondary for about a month, so I'm sure it'll clean up somewhat. I dry hop in the keg pretty regularly so that was going to be my solution for the aroma for sure.

[John G]

If it's finished quickly and has harsh alcohol flavour it can be from too high ferment temps. If you think you have the right ferment temps, check your thermometer just in case. Also, if you rely on the room being at fermentation temp and you cover your fermenter, the actual fermenting wort can reach temperatures several degrees above what the ambient temperature is due to heat of fermentation.

[mr x]

This problem developed in the primary. I took the gravity and tasted while transferring to the secondary.

That's not necessarily true if this is the second pitch off a secondary yeastcake, if I'm reading your post right...

[sutepan]

This problem developed in the primary. I took the gravity and tasted while transferring to the secondary.

That's not necessarily true if this is the second pitch off a secondary yeastcake, if I'm reading your post right...

Excellent point