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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Yep.... I broke my Beer.
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Old 02-12-2009, 04:37 AM   #1
BSEC
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Default Yep.... I broke my Beer.

Ack... My first post is an "I broke my beer" post.

So… I had water in the basement a few months back and while cleaning the mess came across my copy of The New Complete Joy of Home Brewing (first edition). This prompted a run to the brew and grow store and restarted my interest in home brewing. I grabbed some equipment to complete my previous collection and 2 Brewers Best kits to start with.

The first kit I started with was a German Altbier Style. I followed the directions to the “T” and pitched the yeast into a starting gravity of 1.046 around 9:00 P.M. The following morning I had a gurgle a second into my blow off container and an inch of krausen in the carboy. Life is good!

4 Days later all activity had stopped and I took a reading of 1.022. Two days after that I took another reading of 1.022. Ok… I figured things had slowed a touch and I’d rack to a secondary to see if a little agitation would wake up the yeasties. 3 days later and I’m still at 1.022. The recipe says my target is 1.008 – 1.014

My beer is broken…

I’ve been reading the forum for the last 2 weeks and I have a few ideas of what caused my problem. I’m guessing I didn’t aerate well enough. I had a 2-gallon boil and poured through a strainer into 3 gallons of bottled water. I didn’t do anything other than that to aerate. I followed the directions to start the dry yeast (Don’t recall the type) and pitched it into a temperature around 70. I aerated the snot out of my second batch (an IPA) in the same conditions as the previous beer and it was blowing off a 6.5-gallon carboy filling the headspace with krausen.

So, What to do???

Pitch new dry yeast hoping the oxy reserves in the yeast will be enough?
Beano?
Wait until my IPA is done and dump the stalled Altbier on the yeast cake?

What would you folks recommend?

Brad

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Old 02-12-2009, 04:43 AM   #2
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a 1.046 beer is not an ipa first.

if the racking did not rouse, i say bottle it, and carb it.
move on to the next batch.

i had a extract recipe stall @ 1.019 before, and the beer was GOOD.
low abv, but i had quite a bit higher OG than you did.

sure your OG sample was mixed up well? i have never heard of ANY IPA og being less than 1.062 or better....

if your OG was wrong, your final might just be correct. you have the recipe for it for people to help decipher?

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too hard to keep up with whats in the primary and whatnot.


primary 1 thru 5: beer, or air
secondary: beer, or air
bottle conditioning: lot's of beer

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Old 02-12-2009, 04:45 AM   #3
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I brewed the German Alt kit from Brewer's Best and finished with a FG of 1.021. It actually came out pretty good (minus the bottle infection I picked up).

If you really want it to drop more I would pitch more yeast. Perhaps this? or maybe just some US-05 (which would be cheaper!).

But like I said, I think you would be okay bottling at this point.

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Old 02-12-2009, 04:46 AM   #4
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One very important variable you haven't posted yet is fermentation temperature. What temp are you keeping your carboys at?

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Old 02-12-2009, 04:47 AM   #5
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How could see all that stuff saying that your beer is broken and miss the other 95% that says your beer is fine?

DO not put beano into it. Do not put pitch new yeast. Do not re-aerate.

What temp did you ferment at? If it got too cold it could slow the process down enough that you might want to rock the fermenter and roil the yeast a little. Nothing more than that though. Do this with the airlock or top on it though. You do not want to introduce oxygen at this point or you just might break it.

Then leave it alone for another week.

People have so little faith in yeast.

Your beer is fine.

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Old 02-12-2009, 04:55 AM   #6
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Fermentation environment is 68°F. At the peak of fermentation the carboy temp hit 74° for half a day but for the most part has stayed between 68° and 72°.

On a side note... It tastes and smells great!

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Old 02-12-2009, 04:57 AM   #7
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nosmatt...

The IPA is cooking along well. The batch I'm having an issue with is the German Altbier.

3.3lbs Plain Light Malt Extract
3.3lbs Plain Amber Malt Extract
12oz. Crushed Crystal Malt 60L
1oz Crushed Black Patent
1oz Cluster Hops
1/2oz Vangaurd Hops

Thanks!

Brad

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Old 02-12-2009, 02:13 PM   #8
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I put money on the sample not being mixed enough- been there done that. Always way to high. Bottle it. Let it sit, it should be fine.
Side note- another north metroer huh. Nice to meet you, might have to get together for a home brew.

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Old 02-12-2009, 02:24 PM   #9
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Try a little yeast nutrient.

Pogo

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Old 02-12-2009, 03:04 PM   #10
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I did an Alt Bier for my first batch too. I thought it stuck at 1.022 also, after 4 day's. I got a brew belt and shook it up just enought to stir the yeasties at the bottom (created a little cloud 1-2 inches off the bottom), it didn't take much rocking the Primary.

I warmed mine up to 70 deg F. and let sit for 4 more day's it dropped to 1.015

I racked to 2ndary for an additional 6 days, I think. Then to Keg.

It's now 8 weeks old and the beer gets better every day! Last night I had another pull off the tap and was just amazed how good it's getting!

So Not to worry, you didn't break your beer. Trust in the beer gods and proper sanitation and all beer is good.

Cheers

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