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Old 08-20-2012, 10:06 PM   #11
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1.138 to 1.042 is 12.8% by volume, 10.2% by weight.

I figure that if I blend it with a 1.070 of the same recipe, I should be at a blended 1.10# if it were at the OG of the first beer, which if I get any sort of decent attenuation, I should be able to land right around 10%.

I started this one with safale 05, racked it onto a fresh cake of 099 high gravity when it finished, and then forgot about it for 6 months. When I checked gravity before racking over to secondary for the oak cubes, I saw it was stuck in the 40s.

I added amylase and a package of 1118 and waited a month. Nothing happened. Added more amylase and another package of 1118 and ignored it for another 8 months. Tried it a few months back and it was still at 1.042

It's super delicious/complex, but cloyingly sweet. I couldn't drink more than 6 ounces at a time.

I'm crushing the grains tonight and will brew this blender batch after work Weds. I really hope this works. I want to be drinking this by my birthday in October....

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Old 08-20-2012, 10:11 PM   #12
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Quote:
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1.138 to 1.042 is 12.8% by volume, 10.2% by weight.
Geez.. I should have just stayed in bed today, can't seem to get anything right. You MB are definitely on your A game. I think I'll ride the short bus tomorrow.

Hope your beer turns out great!

BTW.. no sarcasm intended.
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Old 08-20-2012, 11:23 PM   #13
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I heard the high gravity yeast is a super bitch to use. Did you re oxygenate?

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Old 08-20-2012, 11:34 PM   #14
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I splashed the hell out of it on transfer, and considering it was a fresh cake from a 1.080 beer that I moved after 6 days, it should have worked.

I think I just created a toxic environment for any yeast that I introduced. Safale 05 took it to 12% on its own...

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Old 08-21-2012, 12:05 AM   #15
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well, after a year of tinkering....

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Old 08-21-2012, 12:09 AM   #16
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Dude, your beer isn't stuck, it's DONE. There is no more fermentable sugar left in that beer, even the WLP099 isn't going to help you there. A quick google search shows that various vintages of Dark Lord have had their FGs measured between 1.033 and 1.064 (!!!).

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Old 08-21-2012, 01:15 AM   #17
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A quick google search shows that various vintages of Dark Lord have had their FGs measured between 1.033 and 1.064 (!!!).
Whoah. 1.064 is sickeningly sweet!

This is what I thought and why I'm going for the blend. I'm going to mash pretty low and hope that the mix of the two gets me into the low thirties or high 20s final.
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Old 08-21-2012, 04:00 AM   #18
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Quote:
Originally Posted by daksin
Dude, your beer isn't stuck, it's DONE. There is no more fermentable sugar left in that beer, even the WLP099 isn't going to help you there. A quick google search shows that various vintages of Dark Lord have had their FGs measured between 1.033 and 1.064 (!!!).
I don't agree. My barleywine went from a similar gravity to a much lower finish, and that was a single packet of safale05. I don't have notes in front of me but I recall it being 14%. This beer shouldn't have quit at 12. ESPECIALLY with a second yeast added.
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Old 08-21-2012, 04:57 AM   #19
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The batch is at roughly 70% attenuation, which isn't bad even though it is sweet. More yeast hasn't helped it, so I would agree that it is done. Blending is about your only option. Good luck.

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Old 08-21-2012, 05:35 AM   #20
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Quote:
Originally Posted by Mischief_Brewing View Post
I splashed the hell out of it on transfer, and considering it was a fresh cake from a 1.080 beer that I moved after 6 days, it should have worked.

I think I just created a toxic environment for any yeast that I introduced. Safale 05 took it to 12% on its own...
Why would you pitch from an already high gravity brew onto an even higher gravity brew? The yeast was probably stressed already fermenting that first beer out. Like others have said, 70% attenuation isn't terrible. But I'd never pitch the yeast cake from a 1.080 beer personally.
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