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Old 02-10-2009, 02:48 AM   #91
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Ok it's been eleven days since I brewed this.. I missed my OG, as usual, (Beermsith gave an OG of 1.066, I got 1.054, ouch!).. Been in the 2dary for 5 days, took a gravity tonight and got a reading of 1.010 or 5.7 ABV.. my question is, any idea why mine fermented much lower than Edworts (1.010? It seems since my Og was so much lower (ie, less sugar), then my FG should be a little higher than Ed's, not lower.. I used the same yeast and followed the recipe to the letter..

Thanks for any ideas you might have-
Chris

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Old 02-10-2009, 08:50 PM   #92
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Ok it's been eleven days since I brewed this.. I missed my OG, as usual, (Beermsith gave an OG of 1.066, I got 1.054, ouch!).. Been in the 2dary for 5 days, took a gravity tonight and got a reading of 1.010 or 5.7 ABV.. my question is, any idea why mine fermented much lower than Edworts (1.010? It seems since my Og was so much lower (ie, less sugar), then my FG should be a little higher than Ed's, not lower.. I used the same yeast and followed the recipe to the letter..

Thanks for any ideas you might have-
Chris
Glad to hear you brewed this one up. It makes sense that you have a lower gravity reading, given that you started with a lower than expected gravity reading.

There could be other factors involved too, but with the simple percentages based off the average attenuation of 75% you would be at 1.0135. The extra bit could be from a different fermenting temp, higher yeast count, one of the biggest would be your mash temp, meaning if you mashed at 150 like the recipe calls for you are going to have some very fermentelble wort.

I was the opposite on this recipe, I overshot my OG with 1.078 and had a FG of 1.019 which is right at the 75% mark, but still plenty sweet.
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Old 02-10-2009, 11:51 PM   #93
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Glad to hear you brewed this one up. It makes sense that you have a lower gravity reading, given that you started with a lower than expected gravity reading.

There could be other factors involved too, but with the simple percentages based off the average attenuation of 75% you would be at 1.0135. The extra bit could be from a different fermenting temp, higher yeast count, one of the biggest would be your mash temp, meaning if you mashed at 150 like the recipe calls for you are going to have some very fermentelble wort.

I was the opposite on this recipe, I overshot my OG with 1.078 and had a FG of 1.019 which is right at the 75% mark, but still plenty sweet.
Thanks for the info.. I snuck a little last night and was surprised at hoppy it tasted.. I expected it to be much sweeter.. But lets see what happens after another week in the 2ndary and a few weeks in the bottle.. by the way, if it's not too much trouble, can you tell me how you worked out those percentages.. I realy on Beersmith too much and I need to learn stuff like this..
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Old 02-11-2009, 12:06 AM   #94
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Thanks for the info.. I snuck a little last night and was surprised at hoppy it tasted.. I expected it to be much sweeter.. But lets see what happens after another week in the 2ndary and a few weeks in the bottle.. by the way, if it's not too much trouble, can you tell me how you worked out those percentages.. I realy on Beersmith too much and I need to learn stuff like this..
No probs, to calculate attenuation percentage, the use this equation:
[(OG-FG)/(OG-1)] x 100

Basically take the points that the gravity dropped and divide that by the original, or in the case above 1.078 - 1.019 = .059 / .078 = 75.6%

You can leave off the 1s too since they will just cancel eachother out anyways.
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Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,
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Old 02-11-2009, 02:06 AM   #95
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No probs, to calculate attenuation percentage, the use this equation:
[(OG-FG)/(OG-1)] x 100

Basically take the points that the gravity dropped and divide that by the original, or in the case above 1.078 - 1.019 = .059 / .078 = 75.6%

You can leave off the 1s too since they will just cancel eachother out anyways.

Thanks! I am going to use that next time...

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Old 02-14-2009, 12:51 PM   #96
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So I mistakenly made a starter with some washed Wyeast 1056 (American Ale) last night instead of the 1098 (British Ale) that I planned to use. Should I just pitch it today and hope for the best, or should I go pick up some more Nottingham (or perhaps another smack pack of 1098)?

Thanks.

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Old 02-14-2009, 06:02 PM   #97
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So I mistakenly made a starter with some washed Wyeast 1056 (American Ale) last night instead of the 1098 (British Ale) that I planned to use. Should I just pitch it today and hope for the best, or should I go pick up some more Nottingham (or perhaps another smack pack of 1098)?

Thanks.

Other guys on here have used american ale yeast and had great beers.. I think you are ok...
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Old 02-14-2009, 06:18 PM   #98
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Thanks Edwort.

I've made your haus pale, your apfelwine, your stone IPA clone, and your rye, and they've all been such amazing examples of brewing elegance. So many brewers and breweries try to make recipes that comes out muddled and confused.

Its funny, friends of mine who drink your recipes always remark how "clean" and "fresh" they taste.

Bee Cave Robust Porter up next.

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Old 02-15-2009, 03:37 AM   #99
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Other guys on here have used american ale yeast and had great beers.. I think you are ok...
I went ahead and used the 1056 today. I'll let you know how it turns out in 6 weeks!

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Old 02-19-2009, 03:51 PM   #100
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BTW Ed, I was getting toward the end of this keg and decided to use some of it for some cooking. I used some while I pan fried some brats while I had some in a pot with the kraut, then threw in the brats when the outsides were cooked and simmered to reduce for about 30 minutes. They turned out great!

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Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,
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