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Old 03-18-2009, 03:59 AM   #1
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Default Attn. All High Gravity Brewers

I brewed my first high gravity beer last month (OG 1.122). I used the White Labs Edinburgh yeast (it was a wee heavy). It has been in the primary now for 5 weeks at 65* and the FG is 1.042 and is not moving. It is supposed to hit around 1.030. I'm not to familiar with HG ales and was wondering what I can do to boost the yeast activity, or if I am just being too impatient. I also repitched a second vial of yeast and made the temp. 70*. Am I too anxious?

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Old 03-18-2009, 04:08 AM   #2
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I wish I could say that I have been there, done that... but I haven't. Would love to try it though. There's quite a few "High Gravity" posts on the forums and I would recommend checking them out. Also, there's a really good article in BYO regarding HG beers. Here's the link:

Brew Your Own: The How-To Homebrew Beer Magazine - 21% Alcohol All-Grain Beer -

Enjoy!

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Old 03-18-2009, 04:34 AM   #3
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I have never used that yeast, so I cant say...

My 1.113 stout attenuated to 70% with Safale-05.

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Old 03-18-2009, 12:10 PM   #4
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Awesome! Thanks for the link.

Quote:
Originally Posted by rsmith179 View Post
I wish I could say that I have been there, done that... but I haven't. Would love to try it though. There's quite a few "High Gravity" posts on the forums and I would recommend checking them out. Also, there's a really good article in BYO regarding HG beers. Here's the link:

Brew Your Own: The How-To Homebrew Beer Magazine - 21% Alcohol All-Grain Beer -

Enjoy!
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Old 03-18-2009, 12:12 PM   #5
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I thought about using Safale-04 but I wanted to try this Scottish yeast.

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I have never used that yeast, so I cant say...

My 1.113 stout attenuated to 70% with Safale-05.
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Old 03-18-2009, 12:30 PM   #6
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Did you make a really large starter? I pitched onto a yeast cake with my 1.119 barleywine and it attenuated wonderfully. The big beers really need a ton of yeast.

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Old 03-18-2009, 07:33 PM   #7
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for high gravity beers, you need a bigger-than-normal starter, and plenty of aeration

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Old 03-18-2009, 07:39 PM   #8
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White Labs Edinburgh is listed as having medium-high alcohol tolerance. You might have 'hit the wall'. I'd pitch something with a high tolerance to finish it. Since you've fermented 80 points, if you add a neutral yeast it won't change the flavors. I like to use two yeasts for heavy brews, a flavor yeast and a white wine or champagne yeast.

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Old 03-18-2009, 09:09 PM   #9
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Most of what you can do to ensure complete fermentation of a high G beer is up front. Mash low, use some sugar in replace of the malt, aerate well (and then aerate again), pitch a large healthy starter (yeast cake is a good way to accomplish this). Some yeast nutrient also helps.

However at this point the only thing to do is rouse the yeast and warm the beer to about 70F or a little more. If you've exceed the tolerance of the yeast pitching a yeast with a high tolerance may help.

Craig

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Old 03-18-2009, 09:16 PM   #10
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That big of a beer should of been pitched onto a cake. Simple sugars and a warmer ferment would have helped a big beer like this.

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