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Old 10-10-2012, 04:14 PM   #11
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Also, this may be a totally absurd notion, but do you think I could maybe add a little more yeast? I mean I know I could add more but I don't know if it would do anything. Because I don't have as much solids to ferment now that it is in secondary already.

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Old 10-10-2012, 04:57 PM   #12
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If it's stalled,you may have to. Check it & see if it's still going down.
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Old 10-10-2012, 05:46 PM   #13
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Okay I will. If I need to add more yeast will I need to add more stuff to ferment as well or since it hasn't finished fermenting could I simply add yeast. I just wonder since there is no longer a yeast cake

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Old 10-10-2012, 07:13 PM   #14
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Just add the yeast,preferrably,the same one.
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Old 10-10-2012, 07:15 PM   #15
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Thanks! Should I perhaps increase the temp to Low 70s to encourage the yeast? Also I double checked and yes, it was around 1.020-1.025

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Old 10-10-2012, 07:24 PM   #16
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Only increase the temp a couple degrees at most.
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Old 10-10-2012, 07:28 PM   #17
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Ok awesome! Thanks so much for the help and hopefully I can salvage this brew! Worst case scenario, it's just a weak porter, but still beer haha. Just wondering, have you ever done anything like this before?

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Old 10-11-2012, 01:41 AM   #18
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I've had issues with batches using dark extracts finishing in the 1.020 range. I wasn't able to get them down any lower. I feel like they have more unfermentables from the extract making process because I've had no trouble with grain batches finishing on target. Not sure there's any truth to that though.

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Old 10-11-2012, 02:12 AM   #19
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There is a phenomenon in extract brewing and it pertains to fermentation stopping in the 1.020 range.

It has to do with the extract used and the amount of less fermentable malts it has in it like crystals, caramels, and darker malts. If their percentages are high fermentation will appear not to finish when in fact it did.

In addition many new brewers do not use starters, pitch too warm and do not adequately aerate the wort and then ferment too warm, which tends to create less than ideal fermentation and stressed yeast.

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Old 10-11-2012, 03:41 PM   #20
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So you're saying my brew might just be stuck at that gravity indefinitely because it may actually be done? Because I don't want to waste money, but if there is a way to fix it and finalize the brew at the correct gravity, I would much rather do that

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