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Old 12-19-2009, 03:27 PM   #1
95747brewer
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Default Blow over and still stuck at 1.020

I just recently did an extract brew that in the first couple days facilitated my blow off tube nicely. I use a 6.5 carboy that completely filled with kraussen and was fermenting like crazy. My OG was 1.052 and after 2 weeks I'm at 1.020. Could any of the normal causes for a stuck fermentation coexist with a blown over fermentation? I would assume the yeast had plenty of o2, extract was high in fermentable sugars, etc if the fermentation took off so well, but maybe this is not necessarily the case. Any input to that simple question before trying to check all other factors would be appreciated.

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Old 12-19-2009, 04:38 PM   #2
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There were plenty of fermentable sugars, but no doubt there were also lots of dextrins, which are unfermentable sugars. Extracts have a tendency to finish high no matter what you do. Have you roused the yeast (gently swirling the carboy) and raised the temp a degree or two? I find that sometimes will get things going a few points' worth.

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Old 12-19-2009, 05:29 PM   #3
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thanks, I am trying that today.

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Old 12-21-2009, 10:11 PM   #4
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My first couple brews finished at 1.020. I added some fermentation control, and try to keep the temp between 66 and 68. I aerate more than I think I need to (WAY more than my first batches) and started using Nottingham exclusively. Since I made these changes I have been getting much better attenuation (my pale ale went down to 1.010)

It's hard to accept, but your beer is probably not going to move from 1.020. Chalk it up to a learning experience, and try to make some improvements to your process down the road. No harm in trying the warmup/swirl method and waiting a week, but this hasn't worked for me the 2 times I've tried it.

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Old 12-22-2009, 06:48 AM   #5
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The classic .020 curse. A stuck fermentation can be a b**** to re-start.

You can botte at 02 and the beer may taste fine. Just be a bit wary of bottle bombs during carbonation.

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Old 12-23-2009, 01:26 PM   #6
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Hopefully it tastes fine. Not too worried about bottle bombs, keg bombs though...

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Old 12-23-2009, 01:30 PM   #7
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I've noticed that my FG was fine back when I did partial boils on the stove, but not that I'm using my bayou classic with full boils I'm never quite as low. This is the first 02 though. I figure either Im not introducing enough O2, or carmelizing my wort? That or i've got some bunk extract batches lately.

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