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Old 09-09-2010, 07:45 AM   #1
boss429
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Default stuck fermentation...want to bottle, do not want bottle bombs

Stuck ferment wlp051

OG= 1.065

FG=1.02

Atten= 69.23%

If I cold crash and bottle will the sugar that was not fermented from thoes 2 points ferment. I'm making an IPA

I found sources on how to calculate priming sugar but what do i do about that unfermented sugar what if it ferments and BOOM!

will it ferment and have to compensate for it, or disregard.

also what temp if I want to avoid bottle bombs in this situation should my bottle be?

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Old 09-09-2010, 02:38 PM   #2
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I wouldn't call this a stuck fermentation. 70% is nominal. If it's been at the FG for more than 4 days, it's safe to bottle.

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Old 09-09-2010, 04:13 PM   #3
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oh ok lol maybe i was over reacting ok with that. thanks I will bottle normally.

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Old 09-10-2010, 02:27 AM   #4
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If you cold crash you will also be crashing the yeast out of solution and there will be less suspended yeast. With that, the extra sugars that may be present will ferment out that much slower.

I agree with david_42. Take a gravity reading in a couple of days (not unless that has past already since posting) and go from there.

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Old 09-10-2010, 06:39 AM   #5
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kk yes I will be cold crashing

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Old 09-10-2010, 06:46 AM   #6
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cold crashing will lead to carbing taking a long time. you are in essence making a bunch of the yeast you want to eat your priming sugar get left behind in your fermenter.

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Old 09-10-2010, 07:32 AM   #7
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k but what about dry hop? will i have alot hop particles in my beer if i dont cold crash?

doing it in a primary btw.

I was thinking like cold crash 1 day..

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Old 09-10-2010, 01:02 PM   #8
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Did you use extract? Those brews usually stop at around 1.020 anyway.

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Old 09-10-2010, 05:18 PM   #9
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nah ag i just had too low temp like 65 at end of ferment

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Old 09-14-2010, 01:40 AM   #10
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i ended up rousing the yeast with a paddle and it it went down to 1.015 or 1.014 in like 1.5 days. Im happy i did it because I'd rather take the risk than having bottles blowing up in my garage. Thanks to all

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