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Old 05-07-2014, 08:16 PM   #11
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Is there anything I can do at this point to fix my problem with an incomplete fermentation?
Try this test and then we can go on. Fill your test container with the stout. Let the CO2 off gas. Take a hydrometer reading on this sample. This reading will help determine a solution.
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Old 05-07-2014, 11:59 PM   #12
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After doing that test I got a hydrometer reading of 1.025.

I forgot to answer your question earlier, I left in primary for 2 weeks.

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Old 05-08-2014, 02:37 PM   #13
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After doing that test I got a hydrometer reading of 1.025.

I forgot to answer your question earlier, I left in primary for 2 weeks.
1.025 is good. If the SG would have dropped it would have been a bigger problem. What you have had is a simple stuck fermentation. This can be fixed by looking at pitching rate, aeration, and fermentation temperature.

Excess CO2 pressure can be bled from the bottles. Not hard, just tedious.

This is done by lifting the edge of the cap until you hear escaping CO2 and then resealing immediately. May take more than one gas release to bring the carbonation level down to where you like it.

Lay a quarter across the top of the cap to avoid creasing it. A crease may prevent a perfect reseal.

This is the scientific part. If you hear a PHOOOOOSH when you raise the cap it is still over carbed. If you hear a phttt, carb level may be down to the low level of a stout.

If your bottles are already chilled one day in the frig is enough to do a pour test after a CO2 release. This will allow time for the CO2 to equalize in the headspace and solution. Chill a bottle for three days if they are at conditioning temperature before doing the pour test.
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Old 05-08-2014, 02:49 PM   #14
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Thank you so much. I really appreciate your insight, especially the scientific part

I still have hopes for this batch, I thought it may have been torched.

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Old 05-08-2014, 02:53 PM   #15
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That's a lot of corn sugar--cut it in half. Use 3/4 cup or 3 oz (85 g).

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Old 05-08-2014, 05:26 PM   #16
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Though the FG does seem a little high, it wouldn't be shocking if it was done, especially if you are using less water. The unfermentables would end up more concentrated. I definitely suspect you've been using too much priming sugar.

The sugar included will, when fermented, produce the same amount of co2 no matter what you put it in. If you are using less water and therefore a smaller volume of beer, you'll want to reduce the amount of priming sugar accordingly.

Definitely measure by weight and I recommend using brewers friend, beersmith, or something similar to tell you how much priming sugar to use.

Happy brewing!

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Old 05-09-2014, 12:57 AM   #17
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Yikes. I followed previous instructions of 143g...Next time I will undoubtedly be halfing it. I will be bleeding the bottles and hoping for the best. Thanks for all the help everyone.

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