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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > two consecutive stuck ferms
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Old 06-25-2012, 07:07 PM   #11
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"you mean mash for a longer time, hour and a half??"

Yes - buy some starch tester and start testing at 75,90 etc until you are sure you have full conversion. You're working with about half the converting power of a 2-row based recipe, so it could definitely take a bit longer than you are used to.

"Am I the only one who doesn't think that you're far enough off on FG to worry?"

Yes. The difference between 1.020 and 1.012 is pretty huge.

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Old 06-25-2012, 07:13 PM   #12
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Quote:
Originally Posted by afalconc View Post
no and no, but never have a n issue with onther brews, just this one.
According to Mr Malty: http://www.mrmalty.com/calc/calc.html

You definitely under pitched by at least 50%. You would have needed two smack packs to reach the ideal pitching rate. I'm not saying it's why your fermentation is stuck, but generally you want to pitch a high number of healthy yeast to ensure a vigorous and complete fermentation.
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Old 06-25-2012, 07:20 PM   #13
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60% attenuation is pretty low.

What strain of yeast are you using?
What does your fermentation temperature profile look like?
While I might not agree 100% with the need for a starter... aeration is fairly important in my mind (especially if you are not using a starter).

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Old 06-25-2012, 07:51 PM   #14
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Make sure you take a reading of the final gravity with a hydrometer. The refractometer only works correctly, as is, with non-fermented wort (sugar water).

Check your hydrometer with 100% distilled water, should be 1.000 sg. If anything different you will have to add/subtract from your beer measurements by the same amount the water was off.


PS> there are formulas that can approximate FG from refractometer, but it's better to just use the hydrometer for this purpose. Refractometer is fantastic for everything pre-fermentation.

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Old 06-25-2012, 10:01 PM   #15
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Quote:
Originally Posted by step View Post
60% attenuation is pretty low.

What strain of yeast are you using?
What does your fermentation temperature profile look like?
While I might not agree 100% with the need for a starter... aeration is fairly important in my mind (especially if you are not using a starter).
im using wyest 1056 american ale, i ferment @66 degress constant in a ferm chamber
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Old 06-25-2012, 10:02 PM   #16
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Quote:
Originally Posted by billl View Post
"you mean mash for a longer time, hour and a half??"

Yes - buy some starch tester and start testing at 75,90 etc until you are sure you have full conversion. You're working with about half the converting power of a 2-row based recipe, so it could definitely take a bit longer than you are used to.

"Am I the only one who doesn't think that you're far enough off on FG to worry?"

Yes. The difference between 1.020 and 1.012 is pretty huge.
which starch tester do you recomend??
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Old 06-25-2012, 10:10 PM   #17
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Iodine

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