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Old 02-10-2011, 12:10 PM   #1
elproducto
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Default Save my beer!

I brewed BM's FIre Rock Clone, and used Wyeast 2565. 3 weeks in primary at 65 degrees.

I got my new kegging system yesterday and was so excited I racked it to the keg without checking FG. I poured a pint, and it really wasn't right.. even for a green beer. So I checked the FG, and it was only 1.018. OG was 1.051.

Anything I can do to save the beer? Should I warm it up, and pitch some US-05?

This is the first time using this yeast.. and it is SLOW!

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Old 02-10-2011, 01:10 PM   #2
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US-05 isn't slow. I've never had it take more than a week to ferment. Your temps could have been a factor. Either way...I'd warm your beer up and let it sit another few weeks. Test it a few times to make sure it's done.

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Old 02-10-2011, 01:12 PM   #3
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I know US-05 isn't slow.. I use it for all my beers. This beer was fermented with Wyeast 2565 Kolsch.. I'm wondering if I should pitch some US-05 to help it come down.

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Fermenter 1 - Spring Saison
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Keg 2 - McDole's APA
Keg 3 - BCS Robust Smoked Porter
Keg 4 - CYBI Obsidian Stout

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Old 02-10-2011, 01:52 PM   #4
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What was your predicted FG?

Also, he didn't say US-05 was slow, he said Wyeast 2565 is slow and ASKED if he should pitch some US-05 to get it fermenting again.

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Old 02-10-2011, 01:54 PM   #5
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Quote:
Originally Posted by bknifefight View Post
What was your predicted FG?

Also, he didn't say US-05 was slow, he said Wyeast 2565 is slow and ASKED if he should pitch some US-05 to get it fermenting again.

Predicted FG was 1.014. I don't mind giving it more time.. I'm just a little worried that I've racked it off the cake/trub and into a keg. Wondering if there is enogh yeast in suspension to get going again.
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Fermenter 1 - Spring Saison
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Keg 2 - McDole's APA
Keg 3 - BCS Robust Smoked Porter
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Old 02-10-2011, 02:14 PM   #6
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I would imagine that there are some variables that were not at optimum to cause the beer to fall short in the attenuation. Common reasons:
1. mash temp went too high
2. yeast health
3. pitching rate
4. oxygenation
5. yeast growth
6. steady fermentation temp


Your beer should usually be at finishing gravity within 5-7 days with an ale.

If you want to pitch another yeast to try to get a few more points then I would go with a lager strain. They can chew through the more complex sugars. Otherwise 1.018 isn't really all that bad. Try to dial in your process to isolate what caused the low attenuation and then you can adjust and see how it affects the beer next time. Don't adjust everything, start with the most likely reason first and go from there to see what works.

Predicted FG is usually not all that accurate especially if you are brewing a recipe from someone else. That FG is what they got with their equipment and process, it doesn't necessarily translate linear to everyone else's equipment and brewing process. Brew it again and adjust the most likely variable to see if you can dial it in to your equipment.

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Old 02-10-2011, 02:17 PM   #7
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Thanks MSB.. I changed the setting on my Barley Crusher the past few brews, and have been having efficiency problems, I need to go back to the drawing board. I guess I'm just worried because the OG was only 1.051. I would have liked a Pale Ale to be a bit drier, and have a bit higher ABV.

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Fermenter 1 - Spring Saison
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Keg 3 - BCS Robust Smoked Porter
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Old 02-10-2011, 02:24 PM   #8
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I am asking, not trying to be a jerk, can you really taste the difference from 1.014 to 1.018?

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Old 02-10-2011, 02:26 PM   #9
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St8wire.. that's a good question. I probably can't, so maybe I should just RDWAHAHB.

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Fermenter 1 - Spring Saison
Fermenter 2 -

Keg 1 - BCS Best Bitter
Keg 2 - McDole's APA
Keg 3 - BCS Robust Smoked Porter
Keg 4 - CYBI Obsidian Stout

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Old 02-10-2011, 03:35 PM   #10
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Quote:
Originally Posted by str8wire View Post
I am asking, not trying to be a jerk, can you really taste the difference from 1.014 to 1.018?
It's not a matter of taste, I suspect. It's a matter of possibly having a bottled beer drop 4 more gravity points and either be over carbonated or potential bottle bombs.
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