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Old 11-03-2012, 08:45 PM   #21
unionrdr
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I don't think you'll need to swirl it up again. It should get down to about 1.014 or so now.
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Old 11-03-2012, 09:12 PM   #22
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Quote:
Originally Posted by unionrdr View Post
I don't think you'll need to swirl it up again. It should get down to about 1.014 or so now.
ok i will let it sit until around Thursday or Friday and then drop the temps down to let it clear for a day or two.
what is a good temp to drop down to without killing the yeast
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Old 11-03-2012, 09:21 PM   #23
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Leave it for 7 days,then drop to about 64F. That should slow'em down enough to settle out well.
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Old 11-04-2012, 10:08 PM   #24
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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". - opinion of Unionrdr.

Others have said "its unfermentables that can't be converted".

So I am still not clear - surely if a champagne yeast was added that would indicate whether the sweetness was caused by an inefficient yeast that just could not do the job - as opposed to the view that no yeast will change things.

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