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Old 05-15-2012, 02:07 AM   #1
lwald
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I made up my own batch of ipa. And I don't know what the finel gravity should be.
It started at a 1.070 and it is at a 1.026 and still bubbling every 50 sec.
So should I shake it up to get the yeast going so I can get a ft at 1.013

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Old 05-15-2012, 02:11 AM   #2
kcross13
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Just let it go. Most beer will take a week or two to really ferment out. As long as the gravity is dropping leave it alone. 1.026 and still bubbling shut the door don't check it for a week. It won't go bad.

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Old 05-15-2012, 02:13 AM   #3
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Ditto

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Old 07-11-2012, 01:03 AM   #4
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One of the best IPAs I have ever had is actually a local brew here in Charleston from Westbrook. Anyone else ever had it? I would love to be able to make something similar.

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Old 07-11-2012, 12:57 PM   #5
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Assuming you pitched a proper amount of yeast into an aerated wort, the yeast are just going to do their thing.

BTW - 1.013 would be 81% attenuation. That may or may not be realistic depending on the yeast strain and grain bill.

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Old 07-11-2012, 03:21 PM   #6
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Quote:
Originally Posted by lwald View Post
I made up my own batch of ipa. And I don't know what the finel gravity should be.
It started at a 1.070 and it is at a 1.026 and still bubbling every 50 sec.
So should I shake it up to get the yeast going so I can get a ft at 1.013
What's your recipe, process (mash temps, ferm temps, etc) and the yeast you used? Knowing that, we'd be able to ballpark your target FG.
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