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Old 06-27-2012, 05:15 PM   #111
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Update on the Fruitcake Old Ale:

My fermentation is stuck at 1.028, OG was 1.070.

Brewed on 5-30-12
I ran out of propane and didn’t realize until about 20 minutes or so, (based on evaporation) the temp was 185 when I realized, So I boiled for 110 minutes to get correct volume.

I did a mashout to 168 and sparge water was 190

6-21-12 racked to secondary thinking fermentation was done and measured 1.032. So I washed the yeast.

6-24-12 Made a 1 ltr starter at 8 pm, and it was very active within an hour

6-25-12 added starter to secondary and gravity was 1.028 at 8am

6-26-12 no activity and 1.028 at 9pm.

So any suggestions? Should I let it sit for another week and see what happens?

I read that Windsor yeast can have low attenuation. Also I fermented at 65 degrees.


Here is the recipe.

Fruitcake Old Ale
Old Ale
Type: All Grain Date: 5/30/2012
Batch Size (fermenter): 11.00 gal Brewer: Clay
Boil Size: 14.29 gal Asst Brewer:
Boil Time: 90 min Equipment: My 25 Gallon Setup
End of Boil Volume 11.44 gal Brewhouse Efficiency: 78.00 %
Final Bottling Volume: 10.00 gal Est Mash Efficiency 78.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
20 lbs 4.3 oz Munich Malt (9.0 SRM) Grain 1 67.3 %
6 lbs 15.2 oz Brown Malt (65.0 SRM) Grain 2 23.1 %
2 lbs 5.1 oz Special B Malt (180.0 SRM) Grain 3 7.7 %
9.3 oz Carafa II (412.0 SRM) Grain 4 1.9 %
2.75 oz Liberty [4.30 %] - Boil 90.0 min Hop 5 20.3 IBUs
0.75 oz Saaz [4.00 %] - Boil 90.0 min Hop 6 5.2 IBUs
1.14 oz Liberty [4.30 %] - Boil 15.0 min Hop 7 3.9 IBUs
1.14 oz Saaz [4.00 %] - Boil 15.0 min Hop 8 3.6 IBUs
2.0 pkg Windsor Yeast (Lallemand #-) [23.66 ml] Yeast 9 -
Beer Profile
Est Original Gravity: 1.075 SG Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 8.0 % Actual Alcohol by Vol: 7.9 %
Bitterness: 33.0 IBUs Calories: 235.0 kcal/12oz
Est Color: 39.2 SRM
Mash Profile
Mash Name: Single Infusion, Light
Body, No Mash Out
Total Grain Weight: 30 lbs 1.8 oz
Sparge Water: 8.49 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 159.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step
TemperatureStep Time
Mash In Add 43.65 qt of water at 159.4 F 150.0 F 75 min
Sparge Step: Fly sparge with 8.49 gal water at 168.0 F

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Old 06-27-2012, 05:33 PM   #112
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Quote:
Originally Posted by SavoryChef View Post
Update on the Fruitcake Old Ale:

My fermentation is stuck at 1.028, OG was 1.070.

Brewed on 5-30-12
I ran out of propane and didn’t realize until about 20 minutes or so, (based on evaporation) the temp was 185 when I realized, So I boiled for 110 minutes to get correct volume.

I did a mashout to 168 and sparge water was 190

6-21-12 racked to secondary thinking fermentation was done and measured 1.032. So I washed the yeast.

6-24-12 Made a 1 ltr starter at 8 pm, and it was very active within an hour

6-25-12 added starter to secondary and gravity was 1.028 at 8am

6-26-12 no activity and 1.028 at 9pm.

So any suggestions? Should I let it sit for another week and see what happens?

I read that Windsor yeast can have low attenuation. Also I fermented at 65 degrees.
Looks like your mash temp was low enough (150*F) you should be more fermentable than your current FG, and the current ABV isn't all that high...seems weird you'd be stuck at just over 5.5% ABV... I'd warm it up a bit to see if you can get things going again. Perhaps you could also finish it with some sort of high gravity yeast...you should have more than enough fermentation with your primary yeast to have that character be dominant.
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Old 06-27-2012, 05:37 PM   #113
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I sampled the imperial stout yesterday....wow is the star anise very dominant in the flavor profile. Almost wish I had only used only 1/2 of one, hopefully this will mellow out during bottle conditioning.

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Old 06-27-2012, 05:42 PM   #114
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Quote:
Originally Posted by SavoryChef
Update on the Fruitcake Old Ale:

My fermentation is stuck at 1.028, OG was 1.070.
Doing any session beers soon? Maybe try racking onto a lower gravity yeast cake. Other than that, I'd say throw in some champaign yeast and cross your fingers. I think your best chance is a yeast cake.
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Old 06-27-2012, 05:44 PM   #115
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Quote:
Originally Posted by biochemedic

Looks like your mash temp was low enough (150*F) you should be more fermentable than your current FG, and the current ABV isn't all that high...seems weird you'd be stuck at just over 5.5% ABV... I'd warm it up a bit to see if you can get things going again. Perhaps you could also finish it with some sort of high gravity yeast...you should have more than enough fermentation with your primary yeast to have that character be dominant.
Go with champagne yeast?
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Old 06-27-2012, 05:50 PM   #116
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Quote:
Originally Posted by sfrisby

Doing any session beers soon? Maybe try racking onto a lower gravity yeast cake. Other than that, I'd say throw in some champaign yeast and cross your fingers. I think your best chance is a yeast cake.
Just brewed a 1.035 blonde on Sunday using us-05. So i will throw that on the cake this weekend.
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Old 06-27-2012, 08:10 PM   #117
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Quote:
Originally Posted by SavoryChef

Just brewed a 1.035 blonde on Sunday using us-05. So i will throw that on the cake this weekend.
If that doesn't work, you can still throw champaign yeast in a week or so later. We're all rooting' for ya!
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Old 06-27-2012, 09:34 PM   #118
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Cool thanks. Will keep you posted. Worst case I will rebrew in two weeks with a different yeast.

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Old 06-27-2012, 11:11 PM   #119
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Quote:
Originally Posted by Draygon
I sampled the imperial stout yesterday....wow is the star anise very dominant in the flavor profile. Almost wish I had only used only 1/2 of one, hopefully this will mellow out during bottle conditioning.
I seem to recall the same thing happened last year...
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Old 06-28-2012, 12:19 AM   #120
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@usfmikeb--did it fade?

I have two questions for those involved or with past experience. I made 10gal of the base Tripel wort, split it into two 5gal batches. I fermented one with WLP530, the other with Wy3711. Both finished at 1.012. However, the half with 530 is MUCH more Tripel-like. Soooooooooooo...
1) should I only send out the 530 batch? Or would you like to try the very orange citrus 3711 version as well (2 bottles to 1)?
2) I want to try using Brett Bruxellensis--should I add that to the 3711 batch, and would anyone like to try it?

Cheers!

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