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Old 12-30-2010, 01:53 PM   #1
hiphops
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Default When is a Stuck Fermenation a Stuck Fermentation

I've had this beer in the fermenter for just over 2 months now. It started off with an OG of about 1.060 and has been stuck at 1.020 for well over a month. I shook the carboy around a bit to aerate it but it continues at 1.020. I guess I could let it sit forevermore but I don't have that much time and I ain't gettin any younger. You guys think its safe to pack it up and start bottling?



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Old 12-30-2010, 02:32 PM   #2
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What was the expected FG? If it's been at 1.020 for 2 months, it's probably done and can be bottled.



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Old 12-30-2010, 02:43 PM   #3
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That's a good question. I don't know. I know that my OG was higher than it was supposed to be.

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Old 12-30-2010, 02:44 PM   #4
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Is it an extract batch? If so, a higher than expected FG is not surprising.

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Old 12-30-2010, 02:49 PM   #5
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Agreed with the above. At 2 months it is going to be done and where it is going to stop. If the temps have not been weird then you do not need to worry about bottling issues. What was the expected attenuation of the yeast? You got a 66% attenuation, which is not great, but can be on the low edge of expected values for some strains.

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Old 12-30-2010, 02:53 PM   #6
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It was an all grain batch. As well, I don't know the expected attenuation of the yeast. In fact, I'm not even certain what that phrase means. However, judging from context, it seems to me that phrase has something to do with how much bang for the buck the yeast provides in terms of fermenting the wort into alcohol.

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Old 12-30-2010, 03:02 PM   #7
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The expected FG is an estimate. It does not sound stuck, it sounds long ago finished. Bottle & enjoy.

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Old 12-30-2010, 03:26 PM   #8
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what was the mash temp?

attenuation is how much sugar was eaten. formula is:

1 - (FG / OG) (note, units are Plato)

so, 1.060 to 1.020 is [1 - (5.1/14.7)] = 65% AA (apparent attenuation)

http://www.realbeer.com/spencer/attenuation.html#attenuation

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Old 12-30-2010, 03:58 PM   #9
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Expected attenuation is how much a certain strain can attenuate. Mostly it is around 75% AA, but some are higher, some are lower. WY1968 London ESB attenuates much less than say US05, so the expected attenuation is more in the low 70%'s instead of the high 70%'s.

I was having some attenuation problems but have since learned that once the yeast has been fermenting for 1-2 days and starts to slow down I raise the temp 3-5 degrees to keep the yeast from dropping out and the attenuation has been much better.

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Old 12-30-2010, 04:55 PM   #10
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Hard to say unless we know your mash temp and yeast strain. 1.020 is not out of bounds for an extract batch, but depending on mash temp and yeast strain, an AG batch would likely finish lower.



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