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Old 11-24-2012, 06:16 PM   #1
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Default First All Grain... High F.G. Help?

Soooo first all grain batch just finished per instructions from northern brewer. However I still have an unusually high FG? Everything was brewed as prescribed, efficiency looked good, just looks like the yeast stop working? Attached is the copy paste from iBrewer. Thanks guys!

Chocolate Milk Stout

Style: Spice, Herb, or Vegetable Beer
Type: All Grain Calories: 155
Rating: 3.5 Boil Size: 5.83 Gal
IBU's: 35.37 Batch Size: 5.00 Gal
Color: 34.8 SRM Boil Time: 60 minutes
Preboil OG: 1.044
Estimated Actual
Brew Date: - 10/21/2012
OG: 1.047 1.052
FG: 1.015 1.032
ABV: 4.19 % 2.62 %
Efficiency: 70 % 79 %
Serve Date: 12/01/2012 / /

Fermentation Steps
Name Days / Temp Estimated Actual
Primary 14 days @ 70.0°F 10/21/2012 10/21/2012
Secondary 14 days @ 72.0°F 11/04/2012 -
Bottle/Keg 14 days @ 74.0°F 11/17/2012 -

Grains & Adjuncts
Amount Percentage Name Time Gravity
8.00 lbs 78.05 % Rahr 2-Row 60 mins 1.035
0.75 lbs 7.32 % Simpsons Chocolate 60 mins 1.034
0.25 lbs 2.44 % Simpsons Extra Dark 60 mins 1.033
0.25 lbs 2.44 % Weyermann Carafa III 60 mins 1.036
1.00 lbs 9.76 % Lactose 60 mins 1.030

Hops
Amount IBU's Name Time AA %
1.00 ozs 25.55 Cluster 60 mins 7.00
0.50 ozs 9.82 Cluster 30 mins 7.00

Yeasts
Amount Name Laboratory / ID
1.0 pkg Northwest Ale Wyeast Labs 1332

Additions
Amount Name Time Stage
4.00 oz Chocolate Extract 07 days Secondary

Mash Profile
Sacch' Rest 60 min @ 152.0°F
Add 13.88 qt ( 1.50 qt/lb ) water @ 167.4°F
Mashout 10 min @ 170.0°F
Heat to 170.0°F over 2 mins

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Old 11-24-2012, 06:18 PM   #2
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I'm at a loss. You mashed at 152, and are stuck at 1.032? You checked it with an accurate hydrometer? (and not a refractometer?)

I'd double check your thermometer first, before brewing again, but I'm not sure what to do about this. You're probably going to have to repitch a yeast starter.

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Old 11-24-2012, 06:18 PM   #3
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Fermentation was at a solid 67-68 degrees and even went an extra week in primary...

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Old 11-24-2012, 06:19 PM   #4
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Also first time using refractometer. The thing is calibrated with some "high quality H2O"

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Old 11-24-2012, 06:19 PM   #5
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Fermentation was at a solid 67-68 degrees and even went an extra week in primary...
You already racked, even though it wasn't close to finished?

Then you'll definitely need to make a big yeast starter and repitch.
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Old 11-24-2012, 06:20 PM   #6
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Also first time using refractometer. The thing is calibrated with some "high quality H2O"
Oh, whew! Run and check it with a hydrometer. I bet it's fine.
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Old 11-24-2012, 06:21 PM   #7
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Meh, I figure there is one more test I can do. Continue with carbonation in the keg and see if I get drunk! It tastes fine, not to sweet at all. Maybe I just need a good class on the refractometer. Even though all the original readings look normal

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Old 11-24-2012, 06:24 PM   #8
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Meh, I figure there is one more test I can do. Continue with carbonation in the keg and see if I get drunk! It tastes fine, not to sweet at all. Maybe I just need a good class on the refractometer. Even though all the original readings look normal
Your "good class" on the refractometer is don't use it once alcohol is in the mix. Use a hydrometer after fermentation begins as alcohol totally skews the light refraction and is not the least bit accurate once fermentation starts.

There are "correction tables" out there, but I've never found one that is accurate. Refractometers are for pre-fermentation, but the only really accurate tool after fermentation is a hydrometer.
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Old 11-24-2012, 06:36 PM   #9
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Yooper always knows all! Ran a thief and pulled a sample for the hydrometer. Still not as low as I wanted but it shows around a 1.025

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Old 11-24-2012, 06:39 PM   #10
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Yooper always knows all! Ran a thief and pulled a sample for the hydrometer. Still not as low as I wanted but it shows around a 1.025
I certainly do NOT know all! I'm just really good at learning things the hard way.

1.025 is actually pretty good, I think, because with the pound of lactose I would expect it to add about .009 to your FG. I'm not sure about the chocolate extract, and that could contribute as well.
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