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Old 03-24-2014, 08:09 PM   #11
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Hey Friends, appreciate all the advice. I ended up at a .018 final gravity with a really huge body. No extra yeast pitched, I just took the keg out from the cooler and left it for 8 days. Yeast woke back up and finished the job. Not as low FG as I would have liked but definitely better than what I had. Looks like this was a lesson in patience.

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Old 03-24-2014, 09:22 PM   #12
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Default Should I pitch a second helping of yeast in the keg?

I'm with sdxj and gsbb on this. Times and temps. If you mash at lower temps (148°-152°), you will get more fermentables. If you mash above 158°F, you will have nothing but non-fermentable sugars that will leave you with a ridiculously high FG. So, it may not have been a yeast issue in the first place. Depending on style, land between 148° and 158°. Or, mash low with most of your water and sparge high (170°) with a gallon or two.


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Old 03-24-2014, 11:14 PM   #13
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My next recipe will be identicle ingredients with that strategy added. Thanks you. My beer is missing the alcohol, whats the point

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