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Old 11-10-2008, 09:41 PM   #1
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Default I know, don't dump it. But...

so stupid me partial mashed a nut brown and didn't add enough 2-row to fully convert my oats and rye and others. I am now a little wiser as result. My FG SG stabalized at 1.027. Ouch! It's now in the carboy. I'm wondering if this is even worth my troubles. I've certainly never drank a beer that sweet. Would you guys want to drink something like this? I figure I'll probably gain a good ten pounds from drinking two cases of it.

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Old 11-10-2008, 09:54 PM   #2
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My FG SG stabalized at 1.027. Ouch!
Does this mean your Final Gravity stabalized at 1.027? What was the recipe, yeast, ferm temp, and starting gravity?

You could make a starter and while the starter is actively fermenting dump it in the carboy/bucket and see if that gets your FG down. If you just dump more yeast in there it probably won't do anything.
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Old 11-10-2008, 09:56 PM   #3
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What were you doing with rye in a nut brown ale?

Give it a try and see; can't taste it over the interwebs. You bottle or keg? The one thing I would be worried about if you bottle is whether it IS at final, final gravity, or whether it's stuck for some other reason (to get unstuck in the bottles; BOOM!).
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Old 11-10-2008, 10:02 PM   #4
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is this the final gravity or the starting gravity? i thought you meant starting gravity but then you said it was sweet, which would imply you were tasting it as it was done?

need a bit more info!

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Old 11-10-2008, 10:03 PM   #5
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Most of it does not come through as sweet - sweet mostly ferments away, and thick is left - of course, you may have unconverted starch as well, which may make for haze, but won't be sweet either.

I've brewed and enjoyed things with much higher FGs.

age well, leave in fermenter at least 3 weeks if you have not, drink it and see how it tastes.

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Old 11-11-2008, 12:02 AM   #6
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What were you doing with rye in a nut brown ale?

Give it a try and see; can't taste it over the interwebs. You bottle or keg? The one thing I would be worried about if you bottle is whether it IS at final, final gravity, or whether it's stuck for some other reason (to get unstuck in the bottles; BOOM!).
yes, well I had rye in my inventory. And I thought it wouldn't hurt. But it actually did bc now I have unconverted starch. FG was a typo. I meant specific gravity (SG). I used two packs of Windsor. The brew is definately not getting lower in gravity. It stabalized at that same reading for six days.
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Old 11-11-2008, 08:15 AM   #7
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Dump it? DUMP IT? Step back from that ledge my friend.
First of all, a PM came out that low?
Are you sure you did not get some layering when you took the OG sample?
Did you forget to add the LME/DME?
Can you buy some DME/LME at a LHBS to bump it up?
Do some basic math to save your beer! Bring it back to life!
Worst case, add some honey and make a braggot.
Come on your a homebrewer. You have a problem, fix it
Never ever give up, and for God's sake never dump a beer unless it taste like ..............

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Old 11-11-2008, 12:25 PM   #8
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Originally Posted by Kauai_Kahuna View Post
Dump it? DUMP IT? Step back from that ledge my friend.
First of all, a PM came out that low?
Are you sure you did not get some layering when you took the OG sample?
Did you forget to add the LME/DME?
Can you buy some DME/LME at a LHBS to bump it up?
Do some basic math to save your beer! Bring it back to life!
Worst case, add some honey and make a braggot.
Come on your a homebrewer. You have a problem, fix it
Never ever give up, and for God's sake never dump a beer unless it taste like ..............
You are right in your sentiment not to dump it Kauai but you have misread the thread. This is not a starting gravity it is a final gravity. The OP is right that the FG is caused by starches and other unfermentables.

JMO, I bet the beer still comes out pretty tasty if you give it enough time. I have a Belgian strong in the fermenter right now that has an intended FG of 1.019. Time heals all ales. (well mostly)
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Old 11-11-2008, 12:56 PM   #9
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I think the honey is an interesting idea. If you sample some and it just seems way too thick you could turn it into a braggot by adding some honey and let that ferment out, that should dry it out some since honey is almost completely fermentable. Also the other question I have is what was your Original Gravity?

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Old 11-11-2008, 02:35 PM   #10
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Just see it through the entire process, and bottle it and leave it alone, and you will probably end up with the best beer you ever made, and will never be able to reproduce...When we say don't dump your beer, we're not blowing smoke up you a$$...We're talking from experience....

Your beer is no different from anyone else's...

http://www.homebrewtalk.com/f39/neve...en-beer-73254/

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