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Old 01-23-2012, 04:51 PM   #1
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Default Gravity too high after 1 week in primary? (First brew)

My OG was 1.054. The stick-on thermometer was in the high 60s throughout the first few days, with bubbling through the airlock. There's some inches of where krausen probably were on the side. The thermometer is 64/66 now. Bubbling has ceased. Gravity is at 1.032 now. Seems a bit high... should I do anything?

It's an extract brew of a milk stout (following Northern Brewer's recipe) - I used dry Nottingham yeast.

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Old 01-23-2012, 04:59 PM   #2
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I'd warm it up a bit. As the yeast start slowing down, they also stop warming themselves up. Just move to a slightly warmer area of the house, maybe around 70.

Also, it would be helpful to know exactly how much time has gone by since fermentation started.

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Old 01-23-2012, 05:26 PM   #3
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i second Homercidal. gently swirl the bucket back and forth to rouse the yeast and try to hold temps around 70 for several days to a week. that should wake the yeast up and get 'em working on those last sugars in the wort.

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Old 01-23-2012, 05:59 PM   #4
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I'd warm it up a bit. As the yeast start slowing down, they also stop warming themselves up. Just move to a slightly warmer area of the house, maybe around 70.

Also, it would be helpful to know exactly how much time has gone by since fermentation started.
i'd say it'd be about 6 days and 5 hours reading-to-reading.
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Old 01-23-2012, 06:42 PM   #5
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Sounds about right. I still think moving it to a warmer location will be fine. If this is an extract beer, it might be close the dreaded 1.020 mark. If AG, then there is still a little ways to go. Another week won't hurt.

Just check it in a week. Even if you see airlock activity, that doesn't necessarily mean there is more fermentation. It could just be the CO2 coming out of solution, which it will do when the density changes from temperatur change. Or it could be the beer and CO2 themselves expanding. Either way you WILL get some bubbling, and only the hydrometer will tell you if it's gone down further.

Also, make sure you shake all of the CO2 out of your sample before taking a measurements. Gaseous beer can lift a hydrometer up a small bit.

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Old 01-23-2012, 06:44 PM   #6
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yeah, it's extract.

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Old 01-23-2012, 07:15 PM   #7
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I've seen way too many threads on extract batches that seem to stall out at 1.020. I think the same procedure would apply to get it down as far as it will go. I think it's a by-product of the extract company's mashing or processing that makes it somewhat less fermentable.

Nothing to worry about. You'll still have beer, and it sounds like a good healthy ferment.

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Old 01-23-2012, 07:42 PM   #8
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Quote:
Originally Posted by Homercidal View Post
I've seen way too many threads on extract batches that seem to stall out at 1.020. I think the same procedure would apply to get it down as far as it will go. I think it's a by-product of the extract company's mashing or processing that makes it somewhat less fermentable.

Nothing to worry about. You'll still have beer, and it sounds like a good healthy ferment.
that's totally true. lots of extract beers will attenuate to 1.02, give or take a couple points. i've always attributed it to the mash temps and specialty grains the makers of extract use. FWIW, i've only noticed the stall when using LME, i've never had issue getting DME to attenuate to the target FG.
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can i drink this? I mean. Im gunna. But is it fine?
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Old 01-23-2012, 07:55 PM   #9
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i'd be less worried if it was down at 1.02.. as it stands now i don't think i have 3.2 beer!

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Old 01-23-2012, 08:17 PM   #10
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I'm stuck at 1.024 with my stout. Day 12. Was told the same or repitch some yeast.

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