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Old 01-20-2010, 12:32 PM   #51
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I'm in the same boat right now. Fermentation stuck at around 1.042. I warmed the carboy up to around 74 degrees and shook it up a bit, but that didn't help.

I repitched with a couple packets of wine yeast three days ago because that's just what I had on hand, but that doesn't seem to be doing anything either.

I'm not sure where to go from here. I clearly can't bottle with the gravity this high, but I don't know how to get it down. My last resort may be to brew another batch of beer with some high gravity yeast just so I can pitch this onto the cake.

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Old 01-20-2010, 07:14 PM   #52
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I just picked up another vial of wlp001 in case. However for now I just threw some yeast nutrient in the fermenter and shook it up a bit. Hopefully that does the trick I'll see when I get home from work tonight.

I'll repost in here later tonight if I see some more air lock activity due to the yeast nutrient.

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Old 01-21-2010, 01:16 AM   #53
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Okay I just went up and checked. More air lock activity is present after addition of yeast nutrient. I'll reserve the vial of wlp001 for some other time.

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Old 01-21-2010, 02:32 PM   #54
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Quote:
Originally Posted by Bayes2112 View Post
I'm in the same boat right now. Fermentation stuck at around 1.042. I warmed the carboy up to around 74 degrees and shook it up a bit, but that didn't help.

I repitched with a couple packets of wine yeast three days ago because that's just what I had on hand, but that doesn't seem to be doing anything either.

I'm not sure where to go from here. I clearly can't bottle with the gravity this high, but I don't know how to get it down. My last resort may be to brew another batch of beer with some high gravity yeast just so I can pitch this onto the cake.
try beno too...... but ive had this happen too
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Old 01-28-2010, 04:04 PM   #55
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where are you guys getting the roasted rye? or are you roasting it yourselves?

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Old 01-28-2010, 07:19 PM   #56
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I roasted my own. http://oz.craftbrewer.org/Library/Methods/Sanders/roasting.shtml I sort of loosely followed some of their guidance. Try just a small palm full first though before attempting the whole batch.

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Old 01-28-2010, 08:03 PM   #57
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I roasted my own. http://oz.craftbrewer.org/Library/Methods/Sanders/roasting.shtml I sort of loosely followed some of their guidance. Try just a small palm full first though before attempting the whole batch.
cool thanks
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Old 01-28-2010, 10:40 PM   #58
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Quote:
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where are you guys getting the roasted rye? or are you roasting it yourselves?
Roasted Rye

I'm pretty sure this is the same thing...but the home roasting idea is really cool.
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Old 01-28-2010, 10:45 PM   #59
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Damn I should have roasted mine more than I did. Oh well. The beer is dark any way but I might have lost some flavor by not roasting it enough.

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Old 01-29-2010, 01:10 AM   #60
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Quote:
Originally Posted by Apendecto View Post
Roasted Rye
I'm pretty sure this is the same thing...but the home roasting idea is really cool.

I did see the chocolate rye but wasn't sure if it was the same thing since it's 200-300L and brewpastors lists his as 95L
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