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Old 02-26-2009, 04:02 AM   #141
Stinkonamonkey
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Wow. Great experiment! I'm looking forward to how this ends up.

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Old 02-26-2009, 05:21 AM   #142
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How long do you plan on aging this bad boy?

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Old 02-26-2009, 05:22 AM   #143
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until it tastes good I guess... I figure a year? I'll probably bottle up a few Fischer double deuces and forget about em...

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Old 02-26-2009, 11:01 PM   #144
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1.091+8 pounds of dextrose (1.165)... current gravity is 1.016. Stirred it up, added another pound of dextrose, closed it up.

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Old 02-26-2009, 11:33 PM   #145
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1.016 holy cow

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Old 02-26-2009, 11:35 PM   #146
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Quote:
Originally Posted by Irish1225 View Post
1.016 holy cow
Yeah, precisely. Sirsloop, you reckon that could be too dry?

1.016. Wow!
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Old 02-26-2009, 11:43 PM   #147
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I have a ~8% Imperial stout that is stuck in its fermentation process at an SG of 1.027. How do I start that back up??? I harvested the yeast from the stout's primary, and prepared a healthy starter with yeast energizer and corn sugar. Is it ok to add this into the stout? And will it add off flavors?

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Old 02-26-2009, 11:55 PM   #148
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Quote:
Originally Posted by Danek View Post
Yeah, precisely. Sirsloop, you reckon that could be too dry?

1.016. Wow!
It is too dry... totally. Its ridiculously bitter right now. I'm gonna keep adding sugar until the yeast die, then sweeten it to taste. Kinda what the mead crowd does. That part of the process will take place a month down the road after the last addition fails to ferment. I need to secondary this beer to clear out all the yeast + dry hop it still.
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~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
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Old 02-26-2009, 11:57 PM   #149
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Quote:
Originally Posted by Geo-Brewer View Post
I have a ~8% Imperial stout that is stuck in its fermentation process at an SG of 1.027. How do I start that back up??? I harvested the yeast from the stout's primary, and prepared a healthy starter with yeast energizer and corn sugar. Is it ok to add this into the stout? And will it add off flavors?
hijack attempt eh?

I would stir up the cake, warm it up, and see if it starts on its own. If not, grab a packet of US-05 or Nottinghams and simply pitch that to finish it up. Could be its just a lot of non-fermentable sugars in there from either extract, crystal grain, or high mash temp.
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~
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Old 02-27-2009, 12:08 AM   #150
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Quote:
Originally Posted by Geo-Brewer View Post
I have a ~8% Imperial stout that is stuck in its fermentation process at an SG of 1.027. How do I start that back up??? I harvested the yeast from the stout's primary, and prepared a healthy starter with yeast energizer and corn sugar. Is it ok to add this into the stout? And will it add off flavors?
Have you tried stirring the yeast up with a sanitized spoon and upping the temperature a little? I'd try that first, as it might be all you need to drop a few more points. [EDIT: DOH! Beaten to it!]
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