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Old 01-16-2013, 08:50 PM   #11
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About all you can do at this point. You could get lucky, with giving it more time. You might try pitching in fresh yeast (make a starter though). If you do that, chances are you'll need to oak it again since you could lose the oak additions right out the airlock.
If I was to pitch fresh yeast do you think a starter is really needed ? OG was 1.072 and is down to 1.030 and am shooting for 1.016, Ive never been in this position before so this is all uncharted territory for me.
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Old 01-16-2013, 10:12 PM   #12
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If I was to pitch fresh yeast do you think a starter is really needed ? OG was 1.072 and is down to 1.030 and am shooting for 1.016, Ive never been in this position before so this is all uncharted territory for me.
So it's dropped another 10 gravity points since you racked it? If so, then I'd just leave it along for a few more weeks and pull another sample. Pulling it off the cake simply slowed down the process. The yeast is doing all it can, just give it more time before trying to add more yeast.
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Old 01-16-2013, 11:25 PM   #13
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So it's dropped another 10 gravity points since you racked it? If so, then I'd just leave it along for a few more weeks and pull another sample. Pulling it off the cake simply slowed down the process. The yeast is doing all it can, just give it more time before trying to add more yeast.
I'm sorry I meant 1.040, so no it hasn't dropped another 10 gravity points.
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Old 01-16-2013, 11:50 PM   #14
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I'm sorry I meant 1.040, so no it hasn't dropped another 10 gravity points.
I'd leave it alone for at least two (to four) weeks from when you moved it. Give it a chance before you go mucking around with it more.
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