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Old 12-18-2012, 03:57 PM   #231
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Update - I bottled this puppy today. Smelled and looked great. Tasted a sample and it was fantastic.

FG was 1.020. I tried swirling the carboy after the first few days of rapid fermentation + raising the temp. But apparently it was done and I couldn't squeeze any more points out of it. Not too worried, but what does it mean for the brew, aside from losing a few ABV % points??
The higher FG will make it a bit thicker (more body). Depending on the reason for the higher FG it may or may not result in a sweeter beer. If the yeast crapped out with fermentable/shorter chain sugars in solution then the beer could be sweeter than designed.
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Old 12-18-2012, 04:43 PM   #232
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It may just be a little sweeter, but not by much. I also don't think that a sweeter stout is a bad thing. I wouldn't worry as it isn't that high off the mark anyway.

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Old 12-18-2012, 06:37 PM   #233
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Originally Posted by jbags5 View Post
Update - I bottled this puppy today. Smelled and looked great. Tasted a sample and it was fantastic.

FG was 1.020. I tried swirling the carboy after the first few days of rapid fermentation + raising the temp. But apparently it was done and I couldn't squeeze any more points out of it. Not too worried, but what does it mean for the brew, aside from losing a few ABV % points??
The same thing happened to me (FG 1.020). I swirled the carboy and let it sit for another week and I think I may have gotten another gp down to 1.019, but it was pretty close. Ended up being 4.6%. I bottled it yesterday and it tasted great so I'm not worried. If it tastes good don't worry about it. Its supposed to be a little sweet right??
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Old 12-18-2012, 09:23 PM   #234
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Finally got my keezer built and have 5 gallons on co2 and another 5 in a stout tap with nitro....delicious! Oh, both were aged in a whiskey barrel which I suggest anyone try....

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Old 12-18-2012, 11:16 PM   #235
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That's a gorgeous keezer and room! Well, except for the "Blue Devils" junk on it, I mean.

I love the photo!

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Old 12-19-2012, 12:24 AM   #236
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Well, my keg is empty. I was hoping it would hold out till Christmas. At least I have a New Years resolution now. Fill my keg again.

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Old 12-22-2012, 10:04 PM   #237
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Going to check the SG on this tonight. I used wyeast 1318 London Ale III. I'm a bit concerned cause it only had a krausen and showed activity the first 2 days then all airlock activity stopped and krausen fell. It was 62 so i brought the temp up a bit the last few days and stirred the yeast gently back into action. Of course maybe they ate all the sugars and are taking a nap as they should be. I won't know until I take a gravity reading. If they gave up on the job too early them I'm pitching a pack of Nottingham into the carboy.
Well I'm pleased to report that this was a huge success. This is going to be on the re-brew list for sure. Love the way it turned out with the wyeast 1318 absolutely killer beer :-)
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Old 12-22-2012, 10:33 PM   #238
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Well I'm pleased to report that this was a huge success. This is going to be on the re-brew list for sure. Love the way it turned out with the wyeast 1318 absolutely killer beer :-)
I like it so much that I re-set it back on the cake too and might do it again.
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Old 12-22-2012, 10:40 PM   #239
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That's a gorgeous keezer and room! Well, except for the "Blue Devils" junk on it, I mean.

I love the photo!
I thought Yooper was flawless and then I get a bluedevils bashing....HA

I love the keezer and all the extra room...I forgot to label all the brews but they are all this recipe and barrel aged.

Merry Christmas
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Old 12-31-2012, 01:05 PM   #240
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I know it's not traditional for this style, but do you think it would be acceptable to bitter this beer with a small amount of nugget instead?

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