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Old 10-15-2012, 03:55 PM   #1201
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Originally Posted by whitehause View Post
Is anyone finding this beer is finishing on the high end of the Fg? i just racked on to my spices and was a little surprised at the gravity reading. I got good efficiency(1.066), but it seems to have stopped at about 1.025. I added the pumpkin to the mash and did a standard 60 min boil, I've just never had one finish this high before. I used a pack of S-04, and also some Bell's that I had washed the night before( I like the Bell's profile). Fermented the first week at 62, then pulled it out of the chamber and have had it at 68 for about 2 weeks.

It tastes good, and there are no signs of any off flavors, so I'll just let it on the the spice "dry hop" for a week and keg her on up. Just didn't know if mashing and boiling the pumpkin added un-fermentables that would keep the Fg on the high side.
Also, remember that S-04 is not the most attenuative yeast out there and tends to end a little high. I went from 1.056 to 1.014 at 68 degrees in two weeks then bottled. If you boiled the pumpkin without a bag it's likely to add some unferemntables. However, 1.025 seems high still.
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Old 10-15-2012, 08:10 PM   #1202
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I didn't actually boil the pumpkin( had a few when I wrote that post), I do BIAB, and added the pump to the mash. I pulled the bag,let it drain, then did my boil. I know S-04 can finish a bit high, that's part of the reason I put some of the Bell's yeast in there. I agree the higher mash temp added to the unfermentables, and I want it a bit on the sweet side anyway, so I guess I'll just roll with it the way it is. It tastes good to me so

If every one else is starting at 1.056 and finishing around 1.015 I'm not too far off with 1.066 and 1.025.

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Old 10-16-2012, 01:28 AM   #1203
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This is my 2nd batch and my OG was 1.057. I racked it to secondary after 1 week and now day 15, I'm at 1.020. Mine may not go any lower.

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Old 10-16-2012, 02:33 AM   #1204
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OMG. A pumpkin ale that tastes like pumpkin pie! Yuri, thanks so much for this recipe. I cracked one open over the weekend after 2 weeks in the bottle and it is great. I can see pairing this with a grilled pork tenderloin or a grilled ham steak.
Susie

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Old 10-17-2012, 12:41 AM   #1205
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I brewed this on Saturday and all smelled and tasted delicious. Unfortunately this photo is what it looks like today.....Infected y'all think?? Or should I just pitch another sachet of yeast?

Untitled by carlspurgeon, on Flickr

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Old 10-17-2012, 12:46 AM   #1206
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Looks like c02 bubbles to me, should be fine.

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Old 10-17-2012, 01:12 AM   #1207
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Seems odd to have the kraussen drop after only 2 days. Anyone else had this happen?

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Old 10-17-2012, 01:43 AM   #1208
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Quote:
Originally Posted by BadBeagleBrew View Post
Looks like c02 bubbles to me, should be fine.
R U kidding me? It is ruined...send it to me

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Seems odd to have the kraussen drop after only 2 days. Anyone else had this happen?
What yeast did you use? S-04 drops like a brick. I concur you are fine
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Old 10-17-2012, 01:46 AM   #1209
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Mine didn't start all that well with just the S-04, when I added the Bell's it started up pretty well, but never had a great krausen.

I wouldn't worry about infection....It looks like Co2 bubbles, and an infection usually takes longer than 2 days to really show signs anyway.

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Old 10-17-2012, 03:05 AM   #1210
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Quote:
Originally Posted by brettwasbtd

What yeast did you use? S-04 drops like a brick. I concur you are fine
Cool, good to know. I did use S-04 but it was my first time. I actually rarely use dry yeast at all. I have just never seen yeast fall out in 2 days.

I suppose then I will just check the grav in a couple of days and see if it's dropping. If not, dump another pack on it.
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