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Old 08-21-2008, 07:12 PM   #1
Chimney
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Default Am I stuck?

On July 31 I brewed a mini mash Brown Porter from AHB.

.5 lb. Special B
.5 lb. Cara Munich
1.75 lbs. Maris Otter Pale Malt
.25 lb. Chocolate Malt
.125 lb. Black Patent
6 lbs. Amber LME

Brew went fine and my O.G. was 1.052 (recipe says approx. 1.050)

Made a starter with WLP023 Burton Ale Yeast 2 days prior to brew.

Had fairly long lag time at 36 hours.

Once it started, it fermented steadily with good kraussen for about 10 days and then slowed.

Started checking gravity after 2 weeks and it was at 1.018 and has stayed that way. I tryed re-rousing the yeast to no avail. Now on 8/21 the gravity is still 1.018 (The recipe says it should end up at about 1.012).

Am I stuck, should I pitch some dry yeast (I have a packet of Muntons Gold), or just call it done?



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Old 08-21-2008, 07:15 PM   #2
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You sound stuck to me. In my experience, the only way to get a stuck ferment started back up when you're at that low of a specific gravity is to brew another batch (low-OG is preferable), wait until it's done, rack the beer off into another vessel, and rack your stuck beer right onto that yeast cake.



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Old 08-21-2008, 07:15 PM   #3
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What's your expected FG? Still sounds stuck to me.

EDIT: Oops, missed it in the posting. Damn, gotta read closer.

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Old 08-21-2008, 07:28 PM   #4
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From the white labs site:

"Q: I have used Burton Ale yeast in the past with excellent results. I currently have a 1.078 OG beer in the primary now on the 9th day using this yeast. The first 7 days with a blow off tube. There is still some krausen and minimal airlock activity. My 5 gal recipe is 16.5 lbs of grain mostly highly modified with less than 3% adjuncts and about 10% dextrin malts single infusion mashed at 154 Deg. Aeration was good, 3 pint starter and about 2 hrs lag time. Based on past experience it should be finished but attenuation is at only 63%. Assuming there are fermentables present how can I get fermentation to resume or should I just wait it out, or call it good? I’d like to finish less than 1.020, beer's a little sweet yet. Any advice?

A: Did beer/yeast come out of the blow off tube? Burton Ale yeast is so top cropping that a good portion of the yeast could have been lost that way. Even so, the best way to speed it up now would be to transfer it into another container. That helps mix it around and break out CO2 that could be repressing the yeast. But make sure you transfer over the yeast cake as well, it is easy to leave behind and this transfer is to spurn the yeast forward, not to separate it out. If you can’t transfer, at least shake the carboy for 2 minutes to rouse the yeast and break out gas."

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Old 08-21-2008, 07:29 PM   #5
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Quote:
Originally Posted by Evan! View Post
rack your stuck beer right onto that yeast cake.
Evan!...That's Brilliant!
AND you get the benefit of brewing again.
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Old 08-21-2008, 07:34 PM   #6
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Quote:
Originally Posted by BigKahuna View Post
Evan!...That's Brilliant!
AND you get the benefit of brewing again.
I'm 2-for-2 on it so far. The idea came from ColoradoXJ or whatever his name is, the guy with the yankees logo for an avatar. I had a saison stuck at 1.017, and he told me to rack it onto another cake, so I racked it onto a witbier cake (forbidden fruit), and I had a new mini-krausen in a day...and in 2 or 3 days, I was down to 1.010.

Tried the same thing with my SEBA. Finished at 1.021, racked it onto an innocuous S-05 cake from a lambic (I know what you're thinking---this was before the culture was added!), and in 2 days my SG had dropped to 1.015.
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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 08-21-2008, 07:38 PM   #7
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I have a Cream Ale next up with WLP051 Cal. V

Will that yeast cake be compatible with the Porter?

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Old 08-22-2008, 03:35 AM   #8
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Anyone? Anyone?

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Old 08-22-2008, 04:37 AM   #9
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I dont think it will be compatible with the porter. thats just a personal thought....maybve somebody else will know exactly

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so barley is a leaves of hops? or barley is a different plant? and blend with hops? I need that to be cleared thanks..
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Old 08-22-2008, 04:38 AM   #10
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i dont think it will be compatible with the porter but im not positive



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Bottled/Kegged- Centinneal Blonde, Apfelwein
Up Next- MyCastle (N.English Brown Ale), Hooch Pale Ale
Thinking About: Tripple Bock, Chocolate Stout, open to suggestions

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Originally Posted by papabeach1 View Post
so barley is a leaves of hops? or barley is a different plant? and blend with hops? I need that to be cleared thanks..
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