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Old 07-24-2014, 07:12 PM   #1
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Default Highish FG gravity with ECY20

I have two pale sour beers which have been fermenting with ECY20 for 15 and 16 months. The oldest is a mix of pils and wheat extract with 8 oz. of maltodextrin. It started at 1.049. The younger beer is 60% pils and 40% wheat malt, single infusion mash at 154 and also had 8 oz. of maltodextrin.

I did primary on both beers in a bucket and in a month they were both down to 1.009. A year and a few months later, the extract beer is still at 1.009 and the all grain beer is at 1.007. I expected to see more of a drop in gravity after a year. Apparent attenuation levels are at 81% and 87% for these beers, so they're doing okay.

Is this high of a FG with ECY20 typical? I expected them to finish at 1.004 or lower. The taste is great, so I want to bottle some and put another couple gallons on peaches. I just don't want the bottles to blow (I'll use champagne bottles, just in case), since I want to keep some around for a few years.

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Old Yesterday, 01:37 PM   #2
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I don't have an answer for you but took my first gravity on a Roeselare dark sour at the 12mo mark and it's down to 1013. I mashed around around 156-158F. I'm curious what others are seeing for FG on sour ales. I was under the impression the FG would be a lot lower after a year.



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Old Yesterday, 02:31 PM   #3
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Had a beer finish only at 1.006 using the same culture after a turbid mash.


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