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Old 07-13-2005, 05:06 AM   #11
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Quote:
Originally Posted by Sam75
1.030 is too high to bottle....
Just curious on the reason for this. I'm going to Keg it - but just curious anyway. Is it becasue of the potential of continued fermentation and too much preassure in the bottle? Or does it have something to do with flavor?

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Old 07-13-2005, 11:31 AM   #12
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I asked if it might be all grain, in case your mash went bad and you got a really unfermentable wort. An extract batch should attenuate a lot better than that.

As for bottling....yes, it's potentially explosive. You could keg it, but it'll be some sweet stuff! I'd take steps (like repitching....but don't shake) to attenuate it further. If you can get ahold of the latest copy of Brew Your Own, they have different strategies for dealing with stuck fermentations at different stages.

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Old 07-13-2005, 01:59 PM   #13
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Quote:
Originally Posted by Sam75
I'd take steps (like repitching....but don't shake) to attenuate it further. If you can get ahold of the latest copy of Brew Your Own, they have different strategies for dealing with stuck fermentations at different stages.
Thanks for the help - I'll give that a try. Id I reepitch - do I have to rack again?

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Old 07-13-2005, 11:55 PM   #14
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Depends on how anal you are. Personally, I probably wouldn't worry about it, unless ifor some reason it made a ton of trub.

Has fermentation started again for you?

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Old 07-15-2005, 05:05 AM   #15
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Quote:
Originally Posted by Sam75
Has fermentation started again for you?
It's started up - but very slow - one bubble per 40 seconds.

I think I'll leave it until Sunday then keg it. If it's a bit sweet - so be it - I'll just have to drink it fast and try it again.

Thanks for or the help and suggestions.

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Old 07-16-2005, 03:13 PM   #16
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Another consideration is simply that some yeast just work slower than others. It might just take a little longer.

Let us know how it goes!

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Old 08-06-2005, 06:32 PM   #17
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Quote:
Originally Posted by Sam75
Let us know how it goes!
So much for the worrying. It came out fine. Kegged it - had 9 friends over - and we drank all 4 1/2 gallons. (Served at 1.028 for a final ABV of 7.68%)
Served it up in 20oz glasses with with English style fish chips and mushy peas.

If anyone didn't like it - they didn't say.

I've now got the same issues now with a Belgian Ale. Started at 1.094 and it hovering about 1.032 (9%). I just racked it into the secondary, I'll leave it a couple of weeks and see what happens - but it's tempting to throw some more yeast in it.



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Old 08-07-2005, 04:54 AM   #18
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You might want to try another hydrometer.....something sounds off to me.

Glad your brew came out good, though! In the end, that's what matters.

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Old 08-08-2005, 12:42 AM   #19
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Try testing your hydrometer in distilled water. It should read at or about 1.000. If not, then your hydrometer is probably off.

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