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Old 12-10-2012, 05:38 PM   #11
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Quote:
Originally Posted by Halbrust View Post

...But, a hydrometer measures viscosity not fermentability....

Right?
You mean density?
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Old 12-10-2012, 05:39 PM   #12
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If your strike water was only 10 F higher that your mash target there is no way you mashed too high if the grain was air temp.

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Old 12-10-2012, 08:41 PM   #13
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if your strike water was only 10 f higher that your mash target there is no way you mashed too high if the grain was air temp.
+1
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Old 12-10-2012, 08:50 PM   #14
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You mean density?
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Old 12-10-2012, 08:54 PM   #15
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I would think with a FG that high you would have a noticeable cloying sweetness remaining in your beer. Did you experience this when sampling it?

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Old 12-11-2012, 01:25 AM   #16
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comment deleted
huh?
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Old 12-11-2012, 01:38 AM   #17
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sounds like you werent done fermenting, or your yeast farted out on you. What was the ferm temp? if it was too low you might have put your yeast in hibernation.

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Old 12-11-2012, 02:09 AM   #18
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Can you post the recipe you followed?

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Old 12-11-2012, 03:49 PM   #19
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One gallon batch

1 lb Munich
1 lb white wheat malt

Mashed at 158 (I think)

1/2 vial WLP hef yeast (320?)

Ambient temperature around 70 at beginning of fermentation, dropping to the low 60s towards the end of the 17 days

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Old 12-11-2012, 04:48 PM   #20
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Hate to say this, but I think you might be better off dumping the whole batch. Sorry


Because you can put the beer back into the ferm, it would just get too much air. If the beer was bottled at a higher FG then they will most likely turn into bombs, if they haven't yet.

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