Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Help with DFH India Brown Ale
Reply
 
LinkBack Thread Tools
Old 02-22-2010, 11:31 PM   #1
jmancuso
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Salt Lake City
Posts: 98
Default Help with DFH India Brown Ale

Hello all,
A few weeks back i brewed the IBA recipe from the extreme brewing book.
The OG listed in the book was 1.070. I started with a 6 gallon boil and ended up with about 4.75 gallons and never topped it off with more water. My OG was 1.077. I left it in the primary for 2 weeks and took a reading while transferring it to the secondary and it was still at 1.022. After about 2 weeks in the secondary it is still at 1.022, and now its down below 4.5 gallons after leaving the sediment behind and the taking of samples. I have another pack of the ringwood ale yeast that i plan on repitching with, but would like some input before i do. I was also thinking of adding more water to bring it closer to the 5 gallon mark and maybe adding a little extra brown sugar as the recipe called for 8oz at the end of the boil. Any info helps.

Thanks, James

__________________
jmancuso is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2010, 12:07 AM   #2
RogueVassar
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Northfield, Minnesota
Posts: 162
Liked 1 Times on 1 Posts
Likes Given: 2

Default

Why are you repitching? 1.022 seems reasonable without knowing what FG you are trying to get.

__________________

Member of the Milltown Mashers

RogueVassar is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2010, 12:15 AM   #3
s3n8
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Haymarket VA
Posts: 1,180
Liked 3 Times on 3 Posts

Default

Repitching isn't going to lower your gravity. Adding sugar will add a bit more alcohol, but the un-fermentable sugars in there are still not going to ferment, and you will end up with a lower apparent FG, but it will still be sweet. 1.022 isn't really that high for an extract high gravity brew.

__________________
s3n8 is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2010, 12:18 AM   #4
jmancuso
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Salt Lake City
Posts: 98
Default

sorry forgot to mention FG was sopposed to be 1.015.

__________________
jmancuso is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2010, 12:33 AM   #5
s3n8
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Haymarket VA
Posts: 1,180
Liked 3 Times on 3 Posts

Default

I am assuming its an extract brew, so correct me if that assumption is incorrect. I have never had good attenuation with an extract brew, so that is pretty much in line with my experiences. I have made a couple high gravity extract brews and never seem to get below 1.020, even with high attenuation (Nottingham, US-05) yeast. Having never used Ringwood, I can not comment, but I have read that it is tempermental.

What temps did you pitch/ferment/now? Maybe try warming it up?

__________________
s3n8 is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2010, 02:32 AM   #6
jmancuso
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Salt Lake City
Posts: 98
Default

Yes, it is an extract with steeping grains recipe. I pitched at 70, fermented at 68-72 and is currently at 70. Am I correct in assuming that even if I made it warmer I have transferred it to secondary so I have already lost most of the yeast that had settled?

__________________
jmancuso is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2010, 05:44 AM   #7
jigidyjim
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Oakland, CA
Posts: 696
Liked 3 Times on 3 Posts

Default

I'm not sure this has anything to do with being an extract brew or not. I have never had problems with attenuation and extract.

Ringwood ale has an attenuation range of 68-72%. You are currently at 71%, going from 1.077 to 1.022.

I was reading this recipe today, when I saw this thread. The book has 1.070 to 1.015, an attenuation rate of 77.6%... above the range of the yeast. I'm not sure what they are doing to get that type of attenuation...

__________________
jigidyjim is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2010, 05:07 PM   #8
JiveTurkey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Corvallis (Heart of the [Willamette] Valley), Oregon
Posts: 191
Liked 1 Times on 1 Posts

Default

Did you use a starter? My first two batches, before using a starter, finished high at ~1.020. The two batches since then, with a starter, have finished where Beersmith predicted (one was even a point lower).

However, it sounds like you got the attenuation the yeast could handle according to the above post.

__________________
Aging for 1 Year: #1 LHBS Standard (Dry) Stout
In bottles: #2 Honing Wit (Belgian Wit Bier w/honey); #3 Be Hoppy, Not Bitter ("Oregon" Pale Ale: APA using Oregon-inspired ingredients and lots of late-addition/dry-hops); #4 American Red-Head (Irish Red made from American ingredients); #5 Student Power Orange Ale (Orange-hued amber ale for a wedding)
Primary: [n/a]
On deck: [Thinking about it]
JiveTurkey is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2010, 05:17 PM   #9
jmancuso
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Salt Lake City
Posts: 98
Default

I did not make a starter. I'm not sure how, if someone would give me some info how I would appreciate it. Also if I repitched with the same yeast would it continue to ferment and get the same 71% attenuation

__________________
jmancuso is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2010, 05:45 PM   #10
bknifefight
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: PA
Posts: 1,905
Liked 95 Times on 73 Posts
Likes Given: 42

Default

You have already got the 71% attenuation. Pitching the same yeast will not really do anything unless the yeast is stalled instead of finished. People seem to think your yeast is finished. To be sure, rouse it up a bit and raise the temp to the upper level of the yeast's range and see if you can get it to drop a few more points.

__________________
bknifefight is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - India Brown Ale Professor Frink Specialty Beer 13 03-14-2010 05:01 PM
Terrapin India Brown Ale bernerbrau General Beer Discussion 6 09-12-2008 10:08 PM
Altered McDole Brown Ale (India Brown) - AG PseudoChef American Ale 0 03-04-2008 05:27 PM
Want to make India Brown Ale - Was given Mild Brown Ale Extract Kit Atl300zx Recipes/Ingredients 18 01-14-2008 06:49 PM
American India Brown Ale mpetty Recipes/Ingredients 7 02-24-2006 10:52 PM



Newest Threads

LATEST SPONSOR DEALS