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Old 07-03-2013, 12:29 AM   #1
paddhurst
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Default High OG, early charge?

Hey all,

I've been reading without registering.
I've had a milk stout in for just over 2 weeks now, planning to rack it net Monday. I put it in with a high OG of 1.082. I'm hoping for a FG in the 25-30 range. I've not taken a reading since its been fermenting, but there has been very little airlock activity.
I'm wondering about the merits of charging it when I put it into the settle. I'm thinking this will give the yeast that's left something to nom on while it sits and clears, and anything that's left will likely move on over when I bottle it a week later.

Thoughts?

Appreciate anyone's input.



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Old 07-04-2013, 03:44 PM   #2
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bump!



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Old 07-06-2013, 02:11 AM   #3
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final bump.

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Old 07-06-2013, 02:49 AM   #4
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I''m not sure of the question? Without any gravity readings, it'd be nothing more than a wild guess to even try to advise on this. Adding sugar to a stuck ferment (if that's what "charging" means) will only make it "stucker".

I don't think I understand what it is you're asking.

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Old 07-06-2013, 03:04 AM   #5
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If I'm reading the OP correctly they are wanting to back sweeten the milk stout after they transfer to the secondary to 1.025-1.030.

Lactose??

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Old 07-06-2013, 04:37 PM   #6
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yup, thats exactly it. I'm concerned I'm not going to hit my target FG. I know if I add more yeast, I can bring it down, but that will cause the ferment to take longer. I'm interested in opinions around giving it the sugar during the settle, instead of at bottling, and if people who know better than me think it will give it a better shot at dropping down before bottling, or if I just will increase the odds of making bottle bombs, or not.

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Old 07-06-2013, 07:46 PM   #7
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Quote:
Originally Posted by paddhurst View Post
yup, thats exactly it. I'm concerned I'm not going to hit my target FG. I know if I add more yeast, I can bring it down, but that will cause the ferment to take longer. I'm interested in opinions around giving it the sugar during the settle, instead of at bottling, and if people who know better than me think it will give it a better shot at dropping down before bottling, or if I just will increase the odds of making bottle bombs, or not.
Adding more yeast won't bring down the FG. Yeast reproduce, so adding more won't do anything.

Without an SG reading, you have no idea if it's even stuck so it's pointless to offer conjecture at this time.
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Old 07-06-2013, 08:01 PM   #8
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but.. I don't think its stuck..
I just want to speed up the fermentation to bring the gravity down further, faster.
I've yet to pop the lid, so cause you seem to really want the gravity I'll pop it and take a look/reading and report back .

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Old 07-06-2013, 08:06 PM   #9
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So, you want it to ferment more quickly? But you have no idea how quickly it is or has been fermenting?

It might be done already. It might be stuck. It might be fermenting slower than you thought. It might be fermenting faster than you thought.

All guesses unless you take a reading.

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Old 07-06-2013, 08:16 PM   #10
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K, Popped the lid, took the gravity, and couldn't resist having a little taste. (Yes I sterilized the spoon first and drip-dried it ) Only had the smallest of tastes, but its pretty good, if I do say so myself. A little bitter, but thats to be expected at this point (as I understand it).
The gravity came in at 1.022, which is a drop of 0.06 in 19 days (with 2 to go). Looks like you're suspicious were correct Yooper, and I was suffering from the newbie panics . Its right on schedule, and I just need to let it do its thing.

If my math is right, thats 7.9% right now, with an expected 8.14 by monday. Hells yeah for big boy beer.

Thanks for pushing me to pop the lid and take a reading, my dad used to brew back in the day and had me convinced popping the lid is cardinal sin number one.

I can't wait to taste the finished product if its this good now, oh man oh man.



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