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Old 01-21-2014, 01:54 AM   #11
vinylrooster
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I would check/calibrate your hydrometer, as acid suggested. If your hydrometer reads water at ~1.004 then your corrected FG is really 1.016

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Old 01-21-2014, 02:01 AM   #12
adixon3
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I disagree with pitching 2 packs of yeast on a 2.5 gallon batch with a gravity of 1.058 because all you need is 101 billion cells according to mrmalty.com and 1 5g packet is enough to get the job done, but to get back to the reason why I think the yeast crapped out is because less fermentable sugars are produced at higher temperatures in a shorter time. beta enzymes are denatured at temperatures above 150, the high initial rest temperature may have produced a less fermentable wort. Beta amylase 140-150 Alpha amylase 150-170 the style should have a dry finish anyway so, next time try resting at below 150 then raise the tempature to above 150 (around 165) and begin your sparge

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Old 01-22-2014, 06:20 AM   #13
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Thank you all for thinking with me. I guessed that one pack of yeast should've been enough. But because i sprinkled it in the wort dry I had second thoughts. The second pack rehydrated didn't help so I guess it wasn't a yeast count problem. I don't use a refractometer and i tested my hydrometer right before this brew. It is OK. The thermometer might be slightly off though. I'll check that again and account for it the next time I brew.
I will also take to heart the suggestion to mash in at a lower temp next time and see if that helps.
So in short, it was probably the amount of maltodextrine and crystal and a slightly high mash temp( check my thermometer!) that caused the partly unfermentable wort. I will ofcourse bottle this batch in a week or two and enjoy drinking it! Thank you all for your suggestions!

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Old 01-22-2014, 01:09 PM   #14
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As others have mentioned... the lower range for that yeast would have put you at 1.016. Four points is not too far off, but there are many different variables to consider. This is mostly speculation.

1. Potentially unfermentable wort with all the dextrine, possibly higher mash for a bit; both could lead to troubles with fermentation.
2. Without rehydrating, you might lose 50% of your yeast, and I'm guessing that the ones left over are not exactly... healthy.
3. Swings in fermentation temperature would further stress the yeast, causing death... OR WORSE!
4. Fermentation is basically done at the end there, stopping at 1.020. Pitching more yeast might have little to no effect at that point.

All in all, no big deal. There are too many variables to get hung up over 4-5 gravity points. RDWHAHB

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