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Old 07-06-2009, 08:05 PM   #11
WorryWort
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This is completely anecdotal evidence but I pitched 4 packs of notty into a 10 gallon batch once.

The beer ended up at 1.001. Needless to say, I had no attenuation problems. It's possible you did though, but I doubt it.

Seriously - let it sit at a warmer temp for a few days, and see if the gravity changes. The mash temp is good advice, but it won't help you with this batch.

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Old 07-06-2009, 10:16 PM   #12
michael.berta
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I just took the temp of the wort & it is at about 77 degrees. We just went through a "heat wave" in Seattle (85-90 degrees) and nobody here has air conditioning thus the warm temperatures.

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Old 07-06-2009, 11:54 PM   #13
WorryWort
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yeh i hear ya. i live in vancouver, no ac either. but i have a crawlspace.

well if that doesn't finish it out in the next few days nothing will!

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Old 07-07-2009, 12:04 AM   #14
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Quote:
Originally Posted by brian_g View Post
It does seem somewhat counter intuitive though, since some people do a "fast ferment test"
A lot of what yeast does seems counter intuitive to me.
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Old 07-07-2009, 12:38 AM   #15
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Quote:
Originally Posted by brian_g View Post
In this episode of the Strong Brew podcast they mentioned that overpitching can hurt attenuation.

http://www.thebrewingnetwork.com/mem...ch03-23-09.mp3
Im going to listen to this right now- i honest to god never had problems with attenuation even with a gross overpitch (whole cake etc).

Quote:
Originally Posted by michael.berta View Post
I mashed at 153 degrees for 60 minutes and then a mash out at 168 degrees. I did not do an iodine test but I did check my OG before pitching at it was 1060...
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Originally Posted by michael.berta View Post
I just took the temp of the wort & it is at about 77 degrees. We just went through a "heat wave" in Seattle (85-90 degrees) and nobody here has air conditioning thus the warm temperatures.
If 77 is plenty warm so if it didint drop from that you may just be stuck...as for a 153 mash temp the only thing i can think of is if your calibrations were off on your thermometer. If not then im out of ideas. 153 isnt high enough to make a highly unfermentable wort....
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Old 07-07-2009, 10:47 AM   #16
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Yeah I'm going to go with calibration thermometer issues during the mash. time to rack, keg (Nitro!) & enjoy...

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