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-   -   Higher gravity than expected (http://www.homebrewtalk.com/f39/higher-gravity-than-expected-359541/)

kanta 10-07-2012 11:57 PM

Higher gravity than expected
 
I made a version of the st pumking clone on the recipe sub forum, and aside from a few spice alterations, and using a big freaking pumpkin instead of the 2lbs the recipe called for, i ended up with an og of 1.120. I used the English ale yeast from the first post in that thread, which has an attenuation of 65 to 70 iirc. this will leave a lot of sugar behind i am guessing, so will i need a different yeast later on, or will it carbonate properly with the addition of lemon sugar? i was shooting for around 1.080 but i guess that was overshot a bit.

Brulosopher 10-07-2012 11:59 PM

Quote:

Originally Posted by kanta
I made a version of the st pumking clone on the recipe sub forum, and aside from a few spice alterations, and using a big freaking pumpkin instead of the 2lbs the recipe called for, i ended up with an og of 1.120. I used the English ale yeast from the first post in that thread, which has an attenuation of 65 to 70 iirc. this will leave a lot of sugar behind i am guessing, so will i need a different yeast later on, or will it carbonate properly with the addition of lemon sugar? i was shooting for around 1.080 but i guess that was overshot a bit.

1.120? Whew! My guess is sugars from the additional pumpkin are what you're picking up... but I'm certainly no expert. I wouldn't do anything different with the yeast, personally.

kanta 10-08-2012 12:06 AM

it was 1.120 in the dot, i was tempted to take a picture. the wort is a lovely deep amber color

Brulosopher 10-08-2012 12:10 AM

Quote:

Originally Posted by kanta
it was 1.120 in the dot, i was tempted to take a picture. the wort is a lovely deep amber color

Chewy!!! ;)

BamaRooster 10-08-2012 12:33 AM

Quote:

Originally Posted by kanta (Post 4478683)
it was 1.120 in the dot, i was tempted to take a picture. the wort is a lovely deep amber color

WOW....I want to see how this turns out. With that high of an OG, how much yeast did you pitch? Did you rig a blow off tube? Take pictures, this could get intersting. Last week i did a triple decoction and came out at 1.086 for an IPA that I was hoping to get 1.069 out of and things got very explosive. Sorry no pictures, I was too busy rigging up a blow off hose at 4:00am, while the airlocked quivered, on the brink of launching as brown funk oozed from every pour. :rockin:

Revvy 10-08-2012 12:37 AM

Could you show us the recipe you're talking about? Is it an extract batch where you topped off with water? I have a feeling the answer to this situation can be found in THIS thread. Attention new brewers, yes your original gravity reading is wrong. Don't panic.

Brulosopher 10-08-2012 01:08 AM

Quote:

Originally Posted by Revvy
Could you show us the recipe you're talking about? Is it an extract batch where you topped off with water? I have a feeling the answer to this situation can be found in THIS thread. Attention new brewers, yes your original gravity reading is wrong. Don't panic.

Ahh, indeed.

kanta 10-08-2012 04:30 AM

i didn't top off and forget to mix because this was an all grain batch. 10 lb pumpkin (guessing the weight but it was large) and a mix between http://www.homebrewtalk.com/f12/southern-tier-pumking-clone-191381/ and the adjusted recipe on page 20. i know that's a common mistake, but if i made one, ( or several) this isn't it.

as far as updates, i actually brewed this on Thursday so I've been listening to some violent bubbling from the bleeding that already overflowed once from the small half full jar. The sound woke my oldest son on Saturday morning which was kind of funny. It's been at 66 in my fermentation chest freezer the whole time and sounds like it's slowing down. i pitched a starter that i stepped up twice over a week

Revvy 10-08-2012 11:30 AM

Quote:

Originally Posted by Brulosopher (Post 4478834)
Ahh, indeed.

Even though I was wrong in this situation, I've found on here that it is best to get information BEFORE we start diagnosing a poster's problems. Because often it IS one of those common issues we get on here all daily, so we can save a lot of time looking at alternatives until we know for sure.

AND, I've found that if everyone trying to help starts throwing their ideas and suggestions into the mix, it often confuses and sometimes even scares the OP, especially if it's a panicky noob. I've seen a frazzled new brewerssuddenly try everything suggested in a thread, as we're posting and end up trying several often cokamanie fixes all at once.

So I try to ask the questions first if the clues are not in the first post.

And as you know if a posters does give info like *hint hint* OP, whether it's all grain or not, and gravities, time in bottles, temps (as specific as it may warrant) it helps us do a better and QUICKER job, because just like a help desk in an IT department, we can skip parts of the diagnostic tree.....

kanta 10-08-2012 12:16 PM

Ok so to clarify the info from my earlier posts: This is an all grain batch of a ST Pumking clone attempt, combining the grains and pumpkin from the op of the link above with the spices and sugars of the page 20 recipe in that same thread. I used a starter of WLP002 stepped up a couple of times over a week to try to get pitching rate high enough. I was shooting for an og around 1.080 or so and possibly due to the pumpkin being much larger than the recipe called for our maybe the extra lb of sugar from the second recipe, i ended up with an og of 1.120. My question is that with an attenuation of 65% to 70% , I would guess my fg will finish pretty high, so will this complicate bottling? Specifically bottle carbonation, or will i even need to use another yeast to finish primary fermentation?


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