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Old 10-31-2012, 02:31 PM   #11
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It's actually the reverse- higher temperature create more dextrins, and hence a higher ending FG. Lower temperatures favor a thinner, more fermentable wort.
Oops Thanks for clarifying.
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Old 10-31-2012, 07:17 PM   #12
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In that case,I guess my mash temps averaged out ok. I got a 2nd FG today of 1.012,the high side of the range given in the recipe instructions (1.010-1.012) out of a 1.044OG (1.0142-1.046OG). Not bad for my 1st pm I guess.
I also think all LME's are not created equal or consistently. I think some have too many unfermentables for color/flavor than others. The cooper's LME's have been pretty good so far mixed with Munton's DME. Some of these odd brands I see used in here don't seem to be as good quality-wise.
That would likely account for so many 1.020's.
Now if that fine cloudy stuff in my primary would bloody settle already*%^&%$%#@#@@#$$!!!
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Old 10-31-2012, 07:24 PM   #13
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Yeah probably my mash temp. I was using a new digital thermometer and realized it was not reading the right temp when the alarm went off and it was showing. 260*f
I then put in my analog thermometer and it was about 20* hotter then it should have been and was like this for about 10-15 min.

I poured some cold water in to bring the temp back down..

So this should be ok to bottle? How will it affect flavor?

Thanks for your help

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Old 11-02-2012, 01:03 AM   #14
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I have recently had a similar problem:
New to me double (2 x 1.7Kg kit) extract brew kit.
Started & went well for 3 days then one bubble from the airlock about every minute for another 10 days, Several sample readings showed a very slow drop from 1.02 to about 1.017. One wekk later still very slow bubble rate from airlock.
Brew tasted OK but too sweet for me.
Frustration made me keg it But even cold it's a bit sweet.
I am thinking now of rewarming to room temp & adding a champagne yeast. Might even leave it in the keg at room temp to see if any further action.
Note in this thread no-one suggested adding a different or higher efficiency yeast???
Is my idea dopey?

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Old 11-02-2012, 01:30 AM   #15
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Note in this thread no-one suggested adding a different or higher efficiency yeast???
Is my idea dopey?
Not dopey.

Just not going to do anything at all. It's not the yeast, it's the fermentability of the ingredients. If they are done, they are done. More yeast won't change that.
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Old 11-02-2012, 05:13 AM   #16
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Quote:
Originally Posted by Yooper

Not dopey.

Just not going to do anything at all. It's not the yeast, it's the fermentability of the ingredients. If they are done, they are done. More yeast won't change that.
Aside from doing something truly crazy like adding Beeno or such...
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Old 11-02-2012, 07:31 AM   #17
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Try adding a hop tea to balance out the sweetness. Think of hops and sweetness as opposites. A tea made with hops in a tea bag like arrangement, boil for 15 minutes then chill and remove the bag. Let it settle and decant the liquid and add to your sweet beer. I've done this a few times and it works pretty well. Just be conservative and don't overshoot. Make more tea than you need and add slowly until you get what you want.
If you want more hop aroma, dry hop it.

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Old 11-03-2012, 05:40 AM   #18
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OK best response seems to be: "modify the impact of sweetness by hop bitterness".
I had not really thought of that mainly because I was originally aiming for a relatively low bitterness ale. Luckily I do like well hopped beers.
But ................ what exactly is causing the residual sweetness in this brew that I don't normally encounter. Plainly you all believe it is unfermentable material but what the heck is it doing in my extract in the first place. Could it be artificial sweetener added to a low cost kit to deliver a designed in sweetness; suited perhaps to an un-iniated palate. In this case magnified by by "twocan" execution?

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Old 11-03-2012, 10:09 AM   #19
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There are also times where the yeast just won't finish getting the beer down to the FG range it should. That's where the extra bit of sweetness comes from.
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Old 11-03-2012, 06:59 PM   #20
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so since my original post i stirred up the yeast a little and kept the temp around 70* . airlock action increased to every 20 seconds for the last three days, don't know if it was just from mixing it around and the gasses getting out.
but today i check the gravity it had dropped to 1.017.
so my plan is mix it up again give it 5 days drop the temp and try to help it clear up a little faster then bottle.
does this sound like a good idea.

i am hopeful it will drop 2-3 more points and i will be happy with that.
who am i kidding if it stays at 1.017 ill still be happy and drink it...

just waiting on my yeast order so i can start my second All grain batch... a heffe.
sure do learn a lot just after one batch. (can't wait until i have a few dozen under my belt)

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