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Old 01-24-2006, 01:46 PM   #11
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Well, I've repitched, I've moved it off the floor and still stalled out. I'm off to the LHBS today to get some yeast energizer.

It's weird though, even though it's stalled it doesn't taste sweet anymore, actually it tastes pretty dang good.

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Old 02-01-2006, 04:18 AM   #12
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OK, it's been like two weeks, I've added more yeast, but I'm afraid it was dead, it didn't foam up the water. It's at about seventy degrees and I added some yeast energizer. It's still right where it is. It should be at like 1016 but it's only at 1026. what's up? It tastes good but is weak. Should I try some more dry yeast?

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Primary :Bloody Nose Porter
Primary 2: Bloody Nose Porter
Secondary: Blackberry Melomel
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Bottled : 14 Pound Hammer Cider, Punkin Ale, know ale, Domino wheat
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Keg 2: IPA
Keg 3: one on a weeknight, two on a weekend IIPA
Future : Ginger Cream Ale,

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Old 02-01-2006, 02:17 PM   #13
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IMHO you should just bottle that puppy without messing around any more...as much yeast as you've tossed in there, it just seems clear that it isn't going to ferment out any more. Just be ready to toss it all in the fridge if you start getting bombs, but my guess is that you won't.

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Old 02-01-2006, 03:42 PM   #14
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Thanks El P. I was kind of thinking along those lines.

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Keg 2: IPA
Keg 3: one on a weeknight, two on a weekend IIPA
Future : Ginger Cream Ale,

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