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Old 05-03-2012, 01:01 PM   #21
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I rechecked gravity today it was 1.058 at 68 degrees but its strip on side of fermenter so it could be couple degrees lower. It smells really good. Hopefully it will get up around 70 we've had rain & thunder storms for the last week.

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Old 05-03-2012, 01:29 PM   #22
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Does anyone think using a paint stirrer to agitate yeast & increase air into wort would be a good idea at this point? I had about two inches of foam on top before pitching yeast into it. But for this gravity maybe it still needs more o2.

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Old 05-03-2012, 04:40 PM   #23
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it's probably too late to add 02 unless you have a way to do it sanitarily. The biggest factor should be temperature. Low 60s makes many yeast sluggish, which would explain your situation. At this point I'd put it where it can be close to 70 degrees so it can finish before the alcohol hurts the yeast too much.

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Old 05-03-2012, 04:46 PM   #24
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This is slightly off topic, but the lack of hops in the recipe really jumped out at me. This is an imperial IPA... are you sure the hops are right in your recipe?

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Old 05-03-2012, 05:50 PM   #25
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Yes, hops are accurate. Lack of hops? How so? By weight or be aau? I think the bitterness was up around 100 ibu. This recipe is a clone straight from byo clone mag. Hope that helps

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Old 05-03-2012, 06:00 PM   #26
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I guess by weight... but I stand corrected. I just always thought there was a lot more in there, based on what my tongue told me. Good luck with the yeast issue, I'm sorry I can't offer any help on that other than what others have suggested.

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Old 05-03-2012, 08:41 PM   #27
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No, worries. Not usually my style beer but lots of positive wanted to give it a shot

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Old 05-03-2012, 11:04 PM   #28
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The final gravity was supposed to be 1.030-1.024. I Sat the fermenter on top of my fridge it usually is warm in the low 74-68 range. So well see if that helps.

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Old 05-03-2012, 11:25 PM   #29
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Being that your last reading showed a decent drop in only a day (this is a good thing) I think you're doing fine. Just relax and let it go for a few more days, sometimes these "bigger" beers take a little more time. If you're still not satisfied with the progress at that point throw a heat belt on it but I would try to keep it under 75 or so given the yeast still appear to be working.

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Old 05-03-2012, 11:55 PM   #30
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Ok good to hear that. The less I fool with it probably the better. Cheers. Damn I think my keg of red ale has just run out

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