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Old 04-25-2009, 12:32 AM   #1
bluedragoon85
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Nov 2007
Posts: 210


Hi,

I currently have in my primary a AHS American Ale - Extract kit I brewed almost 4 weeks ago. The problem I have is that it seems I got a stuck fermentation. I have been monitoring the beer's FG and over 2 weeks it hasn't changed a bit from 1.020 (it is supposed to be around 1.013). I have had it in about 70-72 degrees F... and I have moved the primary around many times to get the yeast back into suspension. The yeast I used was Nottingham Windsor Ale (Dry Yeast). I plan on moving this brew to secondary for a couple of weeks before kegging it, but I was wondering if I should still leave it a bit longer in primary? At the passe it's going it seems it will take forever. Any suggestions?

 
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Old 04-25-2009, 12:51 AM   #2
Pharmguy
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Dec 2008
Michigan
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Sounds like its finished. Old extract maybe?

 
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Old 04-25-2009, 01:15 AM   #3
bluedragoon85
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Nov 2007
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Quote:
Sounds like its finished. Old extract maybe?
I wouldn't think so... I brewed it less then a week after I got it from AHS...

 
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Old 04-25-2009, 01:46 AM   #4
Pharmguy
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Dec 2008
Michigan
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I was grasping, it is one of the problems with kits. Sounds like you did everything right.

 
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Old 04-25-2009, 02:25 AM   #5
bluedragoon85
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Nov 2007
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Quote:
I was grasping, it is one of the problems with kits. Sounds like you did everything right.
Yeah, I'm thinking about just sending it to secondary... I have this other kit from AHS I really want to brew, but I need the fermenter... But it's to bad, 1.020 seems to high =/ If it was a stout maybe it wouldn't be as bad, but this is just an Amber Ale...

 
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Old 04-25-2009, 03:49 AM   #6
cuinrearview
 
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Feb 2008
Delton, MI
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Four weeks in primary? Same gravity for two weeks? Sounds like it's done to me. May end up being the best you've brewed! Go ahead and transfer and pick up a little bit of the stuff that has settled out when you do. It's probably done but if you swirl some of the yeast back in and leave it for a couple weeks in secondary you may drop a few more points. Ambers, IMO, are hard to judge because the color could come from a ton of crystal malts which would lower the attenuation. A recipe would definately help and the more advanced brewers would probably chime in.
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Old 04-25-2009, 07:46 AM   #7
bluedragoon85
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Nov 2007
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Quote:
A recipe would definately help and the more advanced brewers would probably chime in.
This is what this brew has:

Specialty Grains:
1/2 lb. 2-Row
1/2 lb. 90L Crystal
1/2 lb. 10L Crystal

Liquid Malt Extract:
5 lb. Munich
2 lb. Extra Pale

Hops:
Bittering = 1 oz. Amarillo
Flavor = 1/2 oz. Amarillo
Aroma = 1/2 oz. Amarillo

Yeast:
Nottingham Windsor Ale (Dry Yeast)

Hope this helps.

 
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Old 04-25-2009, 09:09 AM   #8
Clonefarmer
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May 2008
Springfield, MA
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There is a good bit of crystal and Windsor is a low attenuating yeast.
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Old 04-27-2009, 10:05 PM   #9
bluedragoon85
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Nov 2007
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Quote:
There is a good bit of crystal and Windsor is a low attenuating yeast.
I might be wrong, but a yeast that is low attenuating practically means it takes longer to settle? Thus the beer stays a bit cloudy for a while... But does that affect in anyway the FG of the beer? Also, does the crystal malt also contribute to the gravity as well?

 
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Old 04-28-2009, 12:21 AM   #10
Clonefarmer
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May 2008
Springfield, MA
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Quote:
Originally Posted by bluedragoon85 View Post
I might be wrong, but a yeast that is low attenuating practically means it takes longer to settle? Thus the beer stays a bit cloudy for a while... But does that affect in anyway the FG of the beer? Also, does the crystal malt also contribute to the gravity as well?
A low flocculating yeast takers longer to settle. Attenuation is how much of the sugar the yeast eats
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