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Old 07-27-2008, 03:25 PM   #1
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Default Oaked IPA trouble

I'm making the True Brew "Maestro" IPA kit (original thread here). It's been in the primary two weeks. Here's today's sample:



Looks nice, but it's still a bit sweet and the SG is 1.020. OG was 1.053 with a target FG of 1.012-1.014.

It's been in my fermeterator at 65F the whole time. I'm going to take it out and let it warm up for a few days and see what happens.

If it doesn't move in a few days, should I just bottle and try not to think about bottle bombs, or should I pitch some of the Safale 05 I have?

Thanks for the advice,

-Joe

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Old 07-27-2008, 03:28 PM   #2
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I wouldn't bottle with sg that high.
Give it a shake keep it in the zone temp wise and leave it a week.
I'd think about more yeast if it's tasting sweet.

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Old 07-27-2008, 03:36 PM   #3
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I almost bought this kit last weekend at my LHBS. (I decided on the American wheat because it was about $10 cheaper.) I hope you'll post a report on how it turns out. It looks great.

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Old 07-27-2008, 10:53 PM   #4
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Quote:
Originally Posted by orfy View Post
I wouldn't bottle with sg that high.
Give it a shake keep it in the zone temp wise and leave it a week.
I'd think about more yeast if it's tasting sweet.
I gave it a good swirl a week ago when it read 1.020, which is why I'm now trying the temp raise. We'll see in a few days.

If I do decide to repitch, would Cooper's ale yeast be an OK choice? I got it as a sub for Notty in one of my AHS kits and I'm not going to use it there.

-Joe
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Old 07-28-2008, 02:48 PM   #5
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Quote:
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If I do decide to repitch, would Cooper's ale yeast be an OK choice? I got it as a sub for Notty in one of my AHS kits and I'm not going to use it there.
Monday bump. I've read some less than stellar reviews of the Cooper's ale yeast, but I'm curious to whether it would work to restart a stuck ferment.

-Joe
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Old 07-28-2008, 04:05 PM   #6
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I've never used that yeast. If you can't get the original yeast, I am going to venture a guess in saying since you are going from 1.020 to 1.014 you aren't going to be contributing too much flavor, and probably wouldn't notice the two yeasts.

But then again. I've never done it before.

I also think that the notty will finish and you won't have too use a second yeast.

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Old 07-28-2008, 05:02 PM   #7
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I believe the original yeast was Munton's Gold dry yeast.

-Joe

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Old 07-28-2008, 05:17 PM   #8
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I've heard not-so-great things about Munton's yeast. If the temp raise doesn't help, then I'd say pick up some Nottingham - ol' reliable.

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Old 07-29-2008, 04:05 PM   #9
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Welp, two days at 75 and no activity. I can't hurt anything by repitching, right? Worst that happens is I waste a pack of US-05?

-Joe

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Old 07-29-2008, 04:08 PM   #10
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I'd give it another couple of days, then check the gravity, then make your decision. BUT. I don't think pitching will hurt anything. What I really think you need is another batch to worry about so this one gets a little time to do it's thing .

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