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Old 09-16-2011, 09:26 PM   #1
thomasben
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Default dennys wry smile

Brewed this a week ago and hit 1.074, today it read 1.022...after 7 days can I expect much more fermentation to take place. Most of my beers are finished at a week. I kept it at 60 degrees most of the time and decided to warm it up a bit today 63 ish....any input would be sweet.

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Old 09-16-2011, 11:09 PM   #2
EricCSU
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I would warm it up a couple of degrees a day up to 70F.

Eric

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Old 09-17-2011, 01:32 AM   #3
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I Fermenter at 60ish degrees for the first week...won't bringing it up 10 degrees effect it?

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Old 09-17-2011, 05:59 PM   #4
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The flavor I mean....

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Old 09-17-2011, 07:44 PM   #5
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If the majority if the fermentation is complete, raising the temp will not have an adverse effect on flavor, IMO. I routinely ferment WL007 at 66F then raise it slowly to 72 over a few days. Also, many of the brewers interviewed on Can You Brew It have a similar philosophy.

Also, how big was your starter? What was the yeast production date?

Eric

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Old 09-17-2011, 09:10 PM   #6
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Starter was 3 quarts with two smacks. Dennys yeast. Huge starter. Bought the yeast a few days before the brewday

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Old 09-17-2011, 09:40 PM   #7
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Quote:
Originally Posted by thomasben
Starter was 3 quarts with two smacks. Dennys yeast. Huge starter. Bought the yeast a few days before the brewday
Not when you bought the yeast, when it was harvested. Did you use a stirplate? What was your batch size?

Just going through the checklist of yeast pitching. More often than not, underattenuation is caused by underpitching. Not saying this is the case for you, but it often is.

Eric

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Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

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Old 09-17-2011, 11:08 PM   #8
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Dont know the harvest date. My starter was huge tho. No stir plate, intermittent shaking

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Old 09-18-2011, 12:21 AM   #9
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Quote:
Originally Posted by thomasben View Post
Starter was 3 quarts with two smacks. Dennys yeast. Huge starter. Bought the yeast a few days before the brewday
Dennys Fav is a slow performer. If you read some of his posts he talks about longer ferment times.
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Old 09-18-2011, 12:23 AM   #10
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He mentioned 2_3 weeks, still bubbling away so I assume were good, I raised the temp to 66 today so that should really help

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