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Old 06-26-2010, 04:43 PM   #1
miller
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Default Final Gravity 1.050?

I brewed an Imperial Stout with an original gravity of 1.130. I pitched 2 dry yeast packets and fermenation stopped at 1.050. I added some yeast energizer and nothing happened, then I added a vial of white labs yeast. It's still at 1.050 and I don't know what to do. The recipe says it should get down to 1.021. Any suggestions?



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Old 06-26-2010, 04:58 PM   #2
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What was your recipe?



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Old 06-26-2010, 05:15 PM   #3
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It was Adam Avery's from the book Extreme Brewing.

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Old 06-26-2010, 05:21 PM   #4
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That's brutally high. Try making a starter(1-2 liters) with some high alcohol tolerant yeast and repitching. I would recommend Notty, wlp001, or wlp099. There may be others that are better for the style. Anyone?

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Old 06-26-2010, 05:34 PM   #5
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what temp is it at? maybe you need to raise the overall temp to get your yeast active again.

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Old 06-26-2010, 06:56 PM   #6
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Is this all grain, partial mash, or extract? You may not have enough fermentation to get down your target gravity. In any case, your asking the yeast to do a lot even for a high gravity beer. Did your OG match what the book said?

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Old 06-26-2010, 06:59 PM   #7
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When i brewed a russian imperial stout last year I had a stuck fermentation, i pitched a pack of wine yeast and got that bad boy started again. Check the temps and maybe even shake the carboy slightly to resuspend the yeast, my guess without seeing the recipe is that the yeast got stressed and are dormant.

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Old 06-26-2010, 07:54 PM   #8
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If it really won't start again, Lalvin's EC-1118 (a wine yeast) is a beast of a yeast, and wouldn't surprise me if it was able to get it going again.

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Old 06-26-2010, 09:51 PM   #9
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The temp's 70-75.
I did an extract.
The book said to add water until the O.G. was 1.104 but I stopped adding water at 5.25 gallons.

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Old 06-26-2010, 10:32 PM   #10
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Quote:
Originally Posted by hoppymonkey View Post
That's brutally high. Try making a starter(1-2 liters) with some high alcohol tolerant yeast and repitching. I would recommend Notty, wlp001, or wlp099. There may be others that are better for the style. Anyone?
I agree make a starter and repitch. If you don't make a starter, the new yeast sees all the alcohol in there and thinks the fermentation is finished and goes dormant.


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