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Old 10-23-2006, 07:29 PM   #1
Brewing Clamper
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Default Weird Fermentation

I made the following recipe 45 days ago. It fermented strongly for the first week, then it stopped around 1.030 sg. I racked to secondary and repitched. a couple of weeks after that, the sg was 1.028. I repitched again... nothing. I just racked it to a keg (It still tastes ok, no need to dump it!) and the FG was.... 1.028!! What gives!?!

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 8.37
Anticipated OG: 1.061 Plato: 14.98
Anticipated SRM: 20.4
Anticipated IBU: 37.3
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
1.8 0.15 lbs. Crystal 20L America 1.035 20
95.6 8.00 lbs. Alexander LME - Amber America 1.037 14
1.9 0.16 lbs. Chocolate Malt Great Britain 1.034 475
0.8 0.06 lbs. Black Barley Malt America 1.027 530

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Northern Brewer Pellet 6.80 31.7 60 min.
1.00 oz. Styrian Goldings Pellet 4.50 5.6 15 min.
0.50 oz. Styrian Goldings Pellet 5.25 0.0 0 min.


Yeast
-----

White Labs WLP005 British Ale

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Old 10-23-2006, 10:17 PM   #2
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Very strange as that extract is well know for its high level of fermentables. Even at the low end for WL005 you should have hit 1.020. I've had a couple batches over the years that just wouldn't finish. Never did figure them out. I keep a bag of distiller's yeast handy, now. If a batch sticks, I toss in an oz., a half dozen Beano pellets and bring it up to 75F. That cures it or kills it!

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Old 10-24-2006, 04:49 AM   #3
MattD
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Quote:
Originally Posted by david_42
Very strange as that extract is well know for its high level of fermentables. Even at the low end for WL005 you should have hit 1.020. I've had a couple batches over the years that just wouldn't finish. Never did figure them out. I keep a bag of distiller's yeast handy, now. If a batch sticks, I toss in an oz., a half dozen Beano pellets and bring it up to 75F. That cures it or kills it!
What is the beano for?
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