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Old 07-20-2013, 04:06 AM   #21
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Will just took a reading of 1.011. I have been adding hot water to a tub for the last week and now the beer is starting to clear up even with the heat and sloshing the fermenter. I think I might just go ahead a bottle this, what say you?
Leave it for a month. I'm serious. I just bottled a batch I brewed in early May and it was at 1004. This yeast starts to crawl at this point but you have at least 6 or 7 gravity points to go.
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"I cant handle that buddy.. it tastes like Moose Piss", (IPA) - side note.. ive never had moose piss, but im sure it doesnt taste like IPA or I would have a moose.
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Old 07-20-2013, 01:50 PM   #22
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Originally Posted by TANSTAAFB

Leave it for a month. I'm serious. I just bottled a batch I brewed in early May and it was at 1004. This yeast starts to crawl at this point but you have at least 6 or 7 gravity points to go.
This^^
Be patient and the beer will finish, mine always go to 1.004-1.006 easily but slowly!

To prevent the stalling on this strain, having spoken with wyeast, it needs to be pitched around 80 and as it slows raised to 90-95. If done this way you can get complete fermentation in about 10-14 days without getting stuck.

It is a beast of yeast if treated properly and turns out a phenomenal Saison!
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Old 07-20-2013, 02:47 PM   #23
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Yep! And it really benefits from several months of ageing, either in bulk or in the bottle.

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"I cant handle that buddy.. it tastes like Moose Piss", (IPA) - side note.. ive never had moose piss, but im sure it doesnt taste like IPA or I would have a moose.
Bottled: Grizzly Saison, Grizzly Brett, Session Pale, Colorado Cream Ale, Cranberry Apfelwein
Primary: -37* Blue Balls Baltic Porter, Bad Dog Brown, Bohemian Pilsner
Secondary: Rarely!!!
Future: Cognitive Dissonance Cascadian Dark Ale
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Old 07-20-2013, 03:19 PM   #24
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Originally Posted by duboman

This^^
Be patient and the beer will finish, mine always go to 1.004-1.006 easily but slowly!

To prevent the stalling on this strain, having spoken with wyeast, it needs to be pitched around 80 and as it slows raised to 90-95. If done this way you can get complete fermentation in about 10-14 days without getting stuck.

It is a beast of yeast if treated properly and turns out a phenomenal Saison!
So I'm guessing this yeast can attenuate past its rated 80% then? Cause I'm at 78% and if I get down to 1.006 ill be past that.
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Old 07-20-2013, 05:16 PM   #25
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Originally Posted by bennie1986

So I'm guessing this yeast can attenuate past its rated 80% then? Cause I'm at 78% and if I get down to 1.006 ill be past that.
It's rated at 76-80% but with a lower mash temp or step mash I've gotten better than 80%
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Old 07-20-2013, 05:41 PM   #26
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Quote:
Originally Posted by duboman

It's rated at 76-80% but with a lower mash temp or step mash I've gotten better than 80%
See that's just the thing I messed up my mash and mashed at 150 so I'm wondering if ill ever see a lower FG.
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Old 07-20-2013, 06:00 PM   #27
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Quote:
Originally Posted by bennie1986

See that's just the thing I messed up my mash and mashed at 150 so I'm wondering if ill ever see a lower FG.
That assumes a calibrated thermometer. You've already stated its still dropping so just be patient and let it ride
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Old 07-22-2013, 11:51 PM   #28
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Just kegged it today and it was at 1.003. Was not to funky, was expecting a little more but it might show more after chilling and carbing up

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Old 07-23-2013, 12:06 AM   #29
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Originally Posted by JeepDiver
Just kegged it today and it was at 1.003. Was not to funky, was expecting a little more but it might show more after chilling and carbing up
Next time pitch warm and let it go to 90 and you'll get the funk
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Old 07-23-2013, 12:23 AM   #30
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Next time pitch warm and let it go to 90 and you'll get the funk
I pitched at 95 and left it in a bathroom with the heater cranked at 85 (as high as it would go) for the first week-10 days
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