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Old 11-28-2012, 08:36 PM   #1
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Default Trying to figure out the 1.20 thing

Im on a quest to figure this out. My first few batches came out close to target. Now it seems like ive hit the 1.20 bug too. I wonder if it's because of :

Late extraction ?
Adding yeast nutrient ?
Adding wirlfloc tablet ?
Not a strong enough boil ?
Starting out to cold ?

Going to start to take out steps and see if i can figure this one out. Above are the things ive added since starting out. Just brewed my 20th batch a little while ago.

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Old 11-28-2012, 08:54 PM   #2
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For me, when I started aerating properly, my 'stuck' fermentations stopped. How are you aerating?

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Old 11-28-2012, 09:00 PM   #3
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And that's "1.020" btw. Aeration I'd have to say is def high on the list. Fresh,quality extract(s) are a must too. Sometimes maltsters use too many unfermentables to make there LME/DME's & they won't ferment out well enough.
Also,A proper amount of healthy yeast will go a long way toward keeping the ferment going. But of course,with good temps in the yeast's happy zone. Not to mention,consistent temps day & night.
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Old 11-28-2012, 09:12 PM   #4
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Using a drill and a wine whip. On top of that everything is poured though a mesh screen "funnel,tap etc". My head space in the fermenter gets filled with a thick tight white foam "not star san foam".

Do you guys bring the boil up to 212 and hold it there or just go until it boils ?

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Old 11-28-2012, 09:42 PM   #5
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212F is boiling temp. gotta boil for hop additions to work properly.Boiling temp changes a bit with how close or far you are from sea level.
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Old 11-29-2012, 12:44 AM   #6
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My boil starts at 212. Just wondering if boiling hotter than 212 is even possible ?

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Old 11-29-2012, 12:48 AM   #7
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Quote:
Originally Posted by BxBrewer View Post
My boil starts at 212. Just wondering if boiling hotter than 212 is even possible ?
It is. A hard boil will be a few degrees higher (at sea level). Use a pressure cooker and you can go up to 250F.
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Old 11-29-2012, 12:48 AM   #8
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212 is boiling at sea level at a standard air pressure basically. Where I live it's 207. For it to be above 212 you need to be in Death Valley or NOLA, i.e., below sea level.

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Old 11-29-2012, 12:56 AM   #9
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Quote:
Originally Posted by govner1 View Post
212 is boiling at sea level at a standard air pressure basically. Where I live it's 207. For it to be above 212 you need to be in Death Valley or NOLA, i.e., below sea level.
Not true...

Question: Does Hard Water Boil at a Higher Temperature?
Answer: Yes, hard water boils at a higher temperature than ordinary water. The difference in temperature usually is a degree or two. Hard water contains dissolved minerals, which causes boiling point elevation. Adding salt to water produces a similar effect.

Results of a .31 second google search.

It also works with a hard boil in normal water. I've had readings up to 214F during a HARD boil. Most cooks know this.
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Old 11-30-2012, 03:51 PM   #10
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I at the 20 wall too. Dont know how I can fix it beyong going AG.

Im using starters. Im dumping my wort back and forth between fermenters before pitching until it foams up to the top of the fermenters. Im pitching at high 60s. Im using yeast energizer. Im keeping my fermenters at steady temps.

Its not the quality of beeer that annoys me, I still like what Im putting out. This niggleling little 5-10 gravity points issue is driving me crazy because I just cant fix it.

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