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Old 02-27-2012, 10:51 PM   #1
sugarbass
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Default 1.045 in secondary

tried the first mini mash ever, Saison...made yeast stater 500 ML (too small?) bubbled fairly happy in primary, racked to Carboy after 7 days....i might mention that since in secondary, will give a bubble every 15 sec or so....anyway, it has been in secondary two weeks but the SG is at 1.045 the last two days (the OG was 1.065). should I add more yeast? (another starter? liquid? Dry?) or just screw the whole thing and bottle it and drink it? I really would appreciate any advice. thanks.

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Old 02-27-2012, 10:59 PM   #2
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500ml might be a bit small, but it really depends on your original recipe and the strain of yeast used. Some saison strains are particularly noted for being slow workers, but it sounds like you might benefit from pitching a new, larger batch of yeast. What strain are you using?

In no way would I suggest resorting to bottling it as-is; I'd wager you'd end up with bombs with a bottling gravity that high.

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Old 02-27-2012, 11:06 PM   #3
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Sounds like your starter, although a bit small, worked. I'd have left it in the primary. That said, how has you temp. control been? Saisons like it warm (80's and 90's)! You still have sugars to eat and yeast that you can try and roust. What yeast are you using and what temp. are you at?

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Old 02-27-2012, 11:07 PM   #4
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If you are using a Saison strain, I think you may have racked to secondary too early. Some of the strains can take a month or more to reach FG, and IMO should be left in primary until stable FG is reached.

Whatever you do, DO NOT bottle it yet or you risk bottle bombs or at least way overcarbed beer, which will become a geyser when you open them.

If it were me, I would probably re-pitch with another Saison yeast or another Belgian yeast.

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Old 02-28-2012, 05:04 PM   #5
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Temp has been too low also I guess...I'm in the Las Vegas Desert and it seemed like "warm" weather was here a few weeks ago but it has mostly been between 67 and 70 in my house I'm afraid. I used some Yyeast Saison something or other...its written down "somewhere"! but not here. Thank you for your response.

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Old 02-28-2012, 05:48 PM   #6
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How are you measuring your gravity. Refractometer or hydrometer?

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Old 02-28-2012, 08:09 PM   #7
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Just got a Refractometer!

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Old 02-28-2012, 08:16 PM   #8
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Quote:
Originally Posted by sugarbass View Post
Just got a Refractometer!
You're doing the calculation for the refracto to account for it being fermented right? You can't just do straight Brix to gravity reading once fermentation has started.
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Old 02-28-2012, 08:38 PM   #9
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I am clueless ....maybe I should whip out the ole Hydrometer?

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Old 02-28-2012, 08:58 PM   #10
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That's probably safest. Here's an online calculator for your refractometer readings.

Use the corrected final gravity portion. If you're numbers were not adjusted, it looks like you may be at 1.03 - still too high and I'd suggest warming it up as others have said.
http://onebeer.net/refractometer.shtml

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