toddmuchmore
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- Aug 15, 2008
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Here are the details:
First batch - Midwest supplies, amber ale, SG: 1.042 - 1.046, FG: 1.010 - 1.012
Finished the brewing, took OG reading of: 1.044. Not sure of the tempature of the reading though.
Cooled down the wort to a point of I could touch the outside of the bottom of the pot and it was just warm.
I poured the wort into the fermentor, topped off with about 2 gallons of room temp water, aerated by swirling the fermentor.
In the midst of the excitement, I never took a temperature reading of the wort and I pitched away. I used Muntons Dry Yeast. I grabbed a sample to use as a satellite fermentor.
After I realized what I did, I looked at the fermentors LCD thermo and it wasn't reading anything. I think I pitched it above 82 degrees.
I relaxed and just let it be and it was bubbling away the next morning (at about 77 degrees), so I figured all was well. The next day the bubbling was extremely slow and the day after, nearly non-existent. I took a gravity check on day 3 and it was down to about 1.020. The temp has been between 68 and 72 steady since.
After 7 days in the primary, I checked the satellite again and it was still at 1.020. I figured that the satellite was off and I racked to secondary.
After racking, I took a real sample and it was still at 1.020. (I know I should have checked the real gravity before racking).
My questions:
1.) Is 1.020 too much of a difference than 1.012?
2.) If it is too much difference, can I re-pitch with some more dry yeast or is the beer a lost cause?
Thanks for all the help! This place is great!
Todd
First batch - Midwest supplies, amber ale, SG: 1.042 - 1.046, FG: 1.010 - 1.012
Finished the brewing, took OG reading of: 1.044. Not sure of the tempature of the reading though.
Cooled down the wort to a point of I could touch the outside of the bottom of the pot and it was just warm.
I poured the wort into the fermentor, topped off with about 2 gallons of room temp water, aerated by swirling the fermentor.
In the midst of the excitement, I never took a temperature reading of the wort and I pitched away. I used Muntons Dry Yeast. I grabbed a sample to use as a satellite fermentor.
After I realized what I did, I looked at the fermentors LCD thermo and it wasn't reading anything. I think I pitched it above 82 degrees.
I relaxed and just let it be and it was bubbling away the next morning (at about 77 degrees), so I figured all was well. The next day the bubbling was extremely slow and the day after, nearly non-existent. I took a gravity check on day 3 and it was down to about 1.020. The temp has been between 68 and 72 steady since.
After 7 days in the primary, I checked the satellite again and it was still at 1.020. I figured that the satellite was off and I racked to secondary.
After racking, I took a real sample and it was still at 1.020. (I know I should have checked the real gravity before racking).
My questions:
1.) Is 1.020 too much of a difference than 1.012?
2.) If it is too much difference, can I re-pitch with some more dry yeast or is the beer a lost cause?
Thanks for all the help! This place is great!
Todd