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Old 11-25-2012, 01:46 PM   #11
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Originally Posted by daksin View Post
Are you measuring your post-pitch gravities with a hydrometer or a refractometer?
Hydrometer


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Old 11-25-2012, 04:07 PM   #12
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Gravity samples at 60°, right?



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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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Old 11-25-2012, 04:12 PM   #13
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Thought I would update the thread. I bought some amylase last weekend and put a 1/2 tsp in and let it sit a few days. The FG hasn't changed so I guess I'll just have a high FG but the sweetness has mellowed out some. I'm going to bottle tomorrow making it a week since the amylase has gone in. Glad I have it and know about using it for the future.
I'm surprised this didn't work. AE work pretty well. Too well, really. Here's my exeriment with them:

http://www.homebrewtalk.com/f163/escape-stuck-fermentation-mountain-ae-rescue-212926/
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Old 11-25-2012, 05:11 PM   #14
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So I know this comment is a little late to help, but you did not experience a stuck fermentation. The lactose is "artificially" raising your attenuation.

So you added lactose, which like most sugars, has a pppg of 42. So:

1.5# x 42pppg = 63 extra gravity points
63 points / 5.5 gal = 11.5 per gallon

Your starting gravity was 1.074, but without lactose it was actually 1.063. Let's say you experienced an attenuation of 72%, which is mid range for Irish Ale yeast. Your beer should have ended up at 1.017 or so.
But if you factor back in the lactose, that raises your final gravity to 1.028. Considering that it's an extract batch, and a holiday ale that probably contains a good bit of specialty grains, a final gravity of 1.030 is not surprising.

So it really comes down to asking yourself why you used lactose if you wanted a high attenuation. Or why did you buy a holiday ale with lactose if you didn't want a sweet beer? I'm not trying to be a jerk or make you feel bad - just pointing out some things to consider for next time.

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Old 11-26-2012, 09:57 PM   #15
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Quote:
Originally Posted by tre9er View Post
Gravity samples at 60°, right?
64°

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Originally Posted by kanzimonson View Post
1.5# x 42pppg = 63 extra gravity points
63 points / 5.5 gal = 11.5 per gallon

Your starting gravity was 1.074, but without lactose it was actually 1.063. Let's say you experienced an attenuation of 72%, which is mid range for Irish Ale yeast. Your beer should have ended up at 1.017 or so.
But if you factor back in the lactose, that raises your final gravity to 1.028. Considering that it's an extract batch, and a holiday ale that probably contains a good bit of specialty grains, a final gravity of 1.030 is not surprising.
I knew lactose would artificially raise the gravity, I just didn't know it was that much! So, thanks for the numbers and now I know for the future.

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Originally Posted by kanzimonson View Post
So it really comes down to asking yourself why you used lactose if you wanted a high attenuation. Or why did you buy a holiday ale with lactose if you didn't want a sweet beer? I'm not trying to be a jerk or make you feel bad - just pointing out some things to consider for next time.
Yeah, it's a milk stout holiday beer and I decided to raise the lactose, oops, so I knew it would be sweet and am not worried about the sweetness. But like I said in an earlier post, it's not too sweet despite the high lactose.


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