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Old 11-21-2012, 07:03 PM   #31
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One week later, and we are at 1.028...


I'm not giving it too much longer before I give up on it...

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Old 11-21-2012, 07:12 PM   #32
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54% AA, meanwhile a pale ale mashed at 150 and fermented with a single smack pack gets 84% and ends up at 1.008...


Saccharomyces, quit being a-holes!,

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Old 11-21-2012, 08:44 PM   #33
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Originally Posted by HollisBT View Post
54% AA, meanwhile a pale ale mashed at 150 and fermented with a single smack pack gets 84% and ends up at 1.008...


Saccharomyces, quit being a-holes!,
I think that Denny just doesn't like you, or the wort you pitched him into...
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Old 11-21-2012, 09:24 PM   #34
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If you really want it lower, I'm telling you, add half a teaspoon of amylase enzyme (cheap, from LHBS). It will go lower.

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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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Old 11-21-2012, 10:55 PM   #35
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Toss some 3711 in that thing! That yeast eats everything!

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Old 11-22-2012, 01:20 AM   #36
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Quote:
Originally Posted by Golddiggie

I think that Denny just doesn't like you, or the wort you pitched him into...
I'm thinking not... He did well before. I'm guessing too many unfermenrables in the recipe.
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Old 11-22-2012, 01:22 AM   #37
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Originally Posted by tre9er
If you really want it lower, I'm telling you, add half a teaspoon of amylase enzyme (cheap, from LHBS). It will go lower.
This might be a last ditch effort. If that doesn't do it, I'm giving up and dumping it.
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Old 11-22-2012, 02:25 AM   #38
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This might be a last ditch effort. If that doesn't do it, I'm giving up and dumping it.
Don't dump it... Worst case, keep it and mix it with something else later. You could, also, try pitching a vial of WLP099 in there.
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Old 11-22-2012, 06:35 PM   #39
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Quote:
Originally Posted by Golddiggie

Don't dump it... Worst case, keep it and mix it with something else later. You could, also, try pitching a vial of WLP099 in there.
Ehh, maybe... We will see...

I'm still confused by it to be honest. Between this beer, the aforementioned pale ale that over fermented, and a stout that actually used FEWER fermentables in the recipe than the brown yet finished at 1.016 (mashed just 2° lower...), I just don't understand...
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Old 11-23-2012, 05:53 AM   #40
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Quote:
Originally Posted by HollisBT
One week later, and we are at 1.028...

I'm not giving it too much longer before I give up on it...
Transfer it to a secondary. Make a new starter of your choice. wlp001 or whatever. Aerate starter. It can be a quart starter. Stir it as often as you can if no stirplate. Once the starter is at peak activity, pitch it.

You cannot just toss inactive yeast in. They will fall out. Raise temp 2-3 degrees.

Doing these things will probably fix it.
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