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Old 03-14-2011, 07:54 PM   #1
jonp9576
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Default cant get beers to finish

my past three brews(all over this past winter) have not finished nearly as dry as the style or yeast says they should.

my basement has been sitting right around 60*. sometimes its at 58*.

for example. after a week my gravity went from 1060 to 1020. using nottingham yeast. two weeks later its still at 1020. i figured it was done and i kegged it.

would bringing it upstairs for a few days(closer to 68-70* in the living/dining room) help it finish?

i've heard of some people gently stiring the trub to get more yeast into suspension. would this help?



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Old 03-14-2011, 07:58 PM   #2
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You may indeed be fermenting a bit too cool. but warming up gradually is better.


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Old 03-14-2011, 07:59 PM   #3
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That's funny, usually it's the beer that prevents me from finishing!

ba dum pshhh

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Old 03-14-2011, 08:00 PM   #4
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If its the yeast stopping thats the problem, then yes warming it up a bit would help and certainly doesn't hurt later in the fermentation. Is your fermenter sitting on the bare floor, or is it on a concrete surface that could be even cooler? If that's the case, elevating it onto something could help the temperature come up a couple of degrees.

Just out of curiousity, are these extract?

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Old 03-14-2011, 08:02 PM   #5
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this may sound dumb but maybe i'll check my basement steps and see if there is a temperature change as they go up. i could make something to go on the step so the beer could move up a few steps each day.

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Old 03-14-2011, 08:04 PM   #6
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yes they are extract and yes they are on the concrete floor. my most recent brew is on a shelf.

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Old 03-14-2011, 08:04 PM   #7
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Well, tell us about the brews, are they extract or all grain, partial? How about your wort aeration prior to pitching is it good?

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Old 03-14-2011, 08:06 PM   #8
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Quote:
Originally Posted by jonp9576 View Post
yes they are extract and yes they are on the concrete floor. my most recent brew is on a shelf.
Well then you can try warming them but 1.020 seems to be about it for extract these days.
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Old 03-14-2011, 08:07 PM   #9
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Mine's sitting about 8' to my right near the back wall of a south facing room. I set it on a round end table that's nearly 3' off the floor with an old,fleece lined cpo wrapped around it. Constant 20C (69F).
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Old 03-14-2011, 08:08 PM   #10
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If anything try lifting them off the floor, on some paint cans or something. You're so close to the bottom of most yeast's floccultation temps, that the yeast isn't as active as it could be.



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