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Old 10-16-2012, 07:13 PM   #11
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Quote:
Originally Posted by bduane

Did you do a partial mash or were all of these steeping only? A lot of this grain bill isn't ideal for steeping (munich and vienna), you can get some flavor/color from them, but probably not much sugar.

The good news is, from my understanding, starches can increase your gravity, but they don't contribute to sweetness, but I don't know how much it can increase the gravity in these quantities.

1.023 is definitly high for an IPA, but from the looks of your hops there you've got quite a bit of bitterness to balance that out, so if you've tasted it and it doesn't taste overly sweet, you dont have much to worry about. It can't hurt to pitch more yeast, warm it up a little bit, and give it a little time though!
They were steeping only. It definitely was not at all sweet. I have pulled it out of the swamp cooler gave it a swirl and the fermometer read 73f when I left it this morning. I will see if that gets the yeast going by taking another reading in a day or so and if not, pitch more yeast.


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Old 10-16-2012, 07:23 PM   #12
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did someone ask for an expert? Never mind this thread is about brewing, not skiing.



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Old 10-17-2012, 10:44 PM   #13
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Just wanted to follow up with the results of my IPA fermentation issue. So I pulled the fermenter out of the swamp cooler gave it a gentle swirl and let it sit at room temp for the last few days. Up until yesterday nothing was happening however I went in to look today and the airlock is bubbling away at the rate of one every 15 seconds...wow. Only issue now is the fermometer reads about 77f. Should I put it back into the cooler or let it go to get it to ferment the rest of the way? Thanks in advance for the help.

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Old 10-18-2012, 04:19 PM   #14
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I would let it go for a day or two then check your gravity the activity may just be off gassing your hydrometer is going to be the true expert here

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Old 10-18-2012, 07:10 PM   #15
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If you took 5gal of tap water from ~67 to ~77 degrees in a container with an airlock you'd get bubbles coming out of the airlock. FYI

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Old 10-18-2012, 07:35 PM   #16
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I plugged this in quick and your OG should have been around 1.06 with those ingredients. I'm assuming you're using liquid malt extract. Your FG at 1.023 still seems a little high even with extract and even with really low conversion for your steeping grains. If it was my batch, I'd probably pitch some US-05 or Nottingham to try to drop the gravity a little more. After all it is an IPA, which usually benefits from being a little drier. Also, are you correcting for temp when you take you gravity readings?

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Old 10-18-2012, 08:16 PM   #17
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Quote:
Originally Posted by JJL
I plugged this in quick and your OG should have been around 1.06 with those ingredients. I'm assuming you're using liquid malt extract. Your FG at 1.023 still seems a little high even with extract and even with really low conversion for your steeping grains. If it was my batch, I'd probably pitch some US-05 or Nottingham to try to drop the gravity a little more. After all it is an IPA, which usually benefits from being a little drier. Also, are you correcting for temp when you take you gravity readings?
1.060 was my OG despite the recipe saying 1.050 - 1.052 so that is good news there. Yes this was all LME. I was going to pitch more yeast but once I saw the airlock bubbling away, I assumed it was from waking up the yeast and raising the temp by removing it from the cooler. I will take a gravity reading tonight to see if the bubbling is fermentation or just other gases due to temperature change. The gravity reading was adjusted for temp but that was a very small amount anyway as it was around 68f when I took it.
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Old 10-18-2012, 08:19 PM   #18
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It's finished. You could pitch more yeast, but I don't see it changing much. If you're desperate to get a lower gravity, amylase is about the only thing left you can do. I'd add a teaspoon and wait a week if you go that route.

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Old 10-18-2012, 08:55 PM   #19
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If it's bubbling I would NOT say it's finished! Yes, temperature increase can make it bubble, but if the temperature has stabilized (if the wort is 77F now), it should no longer be expanding and no longer making your airlock bubble.

I wouldn't put it back in the swamp cooler, i'd let it ferment the rest of the way at 77F, seeing that MOST of the fermentation is already done and was done at a cooler temperature, i don't think this little bit of fermentation to finish it will cause much off-flavors. Many people warm up their fermentation a little bit near the end to improve attenuation.

Check the gravity!

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Old 10-18-2012, 09:50 PM   #20
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Well it certainly isn't finished based on the kraeusan I am seeing. I went to take a gravity reading and this is what I found. So it is not pressure from the temperature change and definitely not finished.

I am new to brewing but am I right when I assume that because it fermented at such a high temp in the beginning the the yeast fell out and after it rested it is trying to finish the job? Can that be the case? Also, it is still out of the cooler and I feel it should go back in, show I cool it down now?


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