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Mischief_Brewing 08-20-2012 08:59 PM

Need help: HUGE beer stuck
Hey all, it's been a while since I've been around, but I've definitely been brewing :)

I've got a dark lord clone that started at 1.138 and stuck at 1.042 (+/- 12.5%). I've done everything to try to knock it down another 10 points to no avail. It's been over a year now and I'm giving up and am going to brew a lower gravity batch and mix the two to get 10 gallons of a drinkable beer.

Here's where I'm at a loss. Is there a calculator of some kind out there that will help me figure out what gravity I need to end up with 10 gallons of 10% beer with a FG in the high 20s?

I was thinking I could target around 1.085, but have no idea how to record gravities when there will be 12.5% alcohol being blended in at fermentation.

Thanks for any help you can provide!

Dan 08-20-2012 09:06 PM

Five gallons of 1.138 and 5 gallons of 1.032 will give you 10 gallons at 1.085.

Edit: That came from Beer Smith 2. You could download a free copy and play around with the numbers. It's in the tool tab, dilution.

rhamilton 08-20-2012 09:21 PM

Amylase enzyme + champagne yeast should do the trick. Now the fun part is calculating how much amylase to bring it down 10 points :)

Dan 08-20-2012 09:24 PM

I've never used amylase but was thinking the same thing. The reason I've never tried is what rhamilton suggested. How much to use? To much and it can bring the gravity to below zero I believe.

Pezedorado 08-20-2012 09:24 PM

At 12.5%, the yeast is probably dead. Just pitch Champagne yeast. Do the amylase AFTER the champagne yeast if you want it to go further.

Shooter 08-20-2012 09:24 PM


Originally Posted by rhamilton (Post 4347097)
Amylase enzyme + champagne yeast should do the trick. Now the fun part is calculating how much amylase to bring it down 10 points :)

Beat me to the amylase enzyme suggestion!

I had an old ale stuck about 20 points too high and it didn't take much AE to drop it another ten points.

Mischief_Brewing 08-20-2012 09:31 PM

I tried amylase. Didn't budge. Added champagne yeast, didn't budge. Did both twice.

I'll see if I can figure out beer smith.

So basically I ignore the fact that the stuck beer is at 1.042 and just calculate off the OG and split the difference between the new and old. Think there will be problems with the yeast since there will already be a good amount of alcohol in it to start?

Dan 08-20-2012 09:39 PM

My bad. I totally screwed that up, the beer smith thing. I'm not sure it will work in BSII. I put in 1.138 as the gravity but it is 1.042. But 1.138 down to 1.042 is close to 10% abv.

How does it taste?

phoenixs4r 08-20-2012 09:53 PM

What yeast did you use?

bellmtbbq 08-20-2012 10:02 PM

If you try it again maybe use distillers yeast? Just a thought

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