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Old 07-19-2012, 11:10 AM   #11
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Originally Posted by TimpanogosSlim View Post
well, he could be using a refractometer with both brix and gravity scales, and unaware that refractometers can't be trusted post-fermentation. without some math anyway.
Exactly. Thank you.

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Old 07-19-2012, 11:25 AM   #12
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I would warm it up to about 72. This far into fermentation you won't get the off flavors that go with a high temprature.

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Old 08-15-2012, 07:05 PM   #13
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I thought I would give an update to where I'm at with this beer. It's been a long, slow fermentation as expected with such a high gravity beer. It's been about 5 weeks and every reading had shown a drop so I just left it ferment at 72F. My last reading only dropped 1 point so I decided to rouse the yeast by slowly swirling the carboy hoping I can squeeze the last 4 points out and get this beast bottled. I have to say, the beer tastes awesome and I can't wait to taste the end result. Thanks for all the help. Mucho appreciated!

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