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Old 09-20-2009, 11:16 PM   #1
ks_medic
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I know patience is a virtue in beer brewing but its been 13 days and my FG is 1.026. The kit says i need 1.019. Seems kinda high for almost 2 weeks fermenting. I was unable to obtain a OG because i broke my hydrometer in sanitizing bucket.
The temp control on the fridge is set at 68 with 4 degree variation. Its a williams red ale and i used a wyeast yeast that i mixed in a 400 ml starter for 24 hrs prior to pitching. The sample i took tasted wonderful though. so should i take a few more samples next couple days and if no change go to secondary or wait another week to see if any drop ? Also i've been using the spigot to take the samples. I pointed the BB spigot up to collect from center of bottle. Also included some pics of my setup critiques welcome.






Reason: pics too large.

 
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Old 09-20-2009, 11:35 PM   #2
Gremlyn
 
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Pull the fermentor out of the fridge, swirl it to kick up the yeast and let it warm up a little. Maybe the +/- 4F got down a little too cold for the yeast and the went to sleep.
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Old 09-21-2009, 03:03 AM   #3
ks_medic
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How warm should i let it get? should i just bump up the temp on the fridge and slowly warm it up. Room temp is 75-78 degrees.


 
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Old 09-21-2009, 03:08 AM   #4
Julohan
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Is it the fermenter on the right (carboy) you are talking about? Is it a 5 gallon carboy? If so, you look like you are pretty short.

 
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Old 09-21-2009, 03:15 AM   #5
ks_medic
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Its a 6 gal, carboy. Yeah its a little short, I didn't even think about marking lines on the bottle until i started filling it with wort. Doh! so i guesstimated.

 
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Old 09-21-2009, 03:21 AM   #6
ks_medic
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I found this a couple days later. 5 gallon mark on a 6 gallon Better Bottle. - HomeBrewTalk Gallery posted by SavageSteve Lol wish i would have found it earlier. By looking at that picture i'd say i'm about 1/2 gal. short. Think that will impact it much?


 
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Old 09-21-2009, 03:40 AM   #7
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I would let it come up to the upper cut off for the yeast's temp range outside the fridge, give it a swirl again, and put it back in and see how it does. Maybe bump the temp a little in the fridge for the rest of the time. Can you adjust the temp variation cut offs on your controller?
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Old 09-21-2009, 03:46 AM   #8
LordHedgie
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Doing napkin math, guessing expected attenuation, etc., etc., I figure that your OG should have been around 1.067, give or take. Using a half-gallon less with the same amount of extract would put your OG around 1.074. With the same attenuation, your FG would be approximately 1.021. You're still fairly shy -- I concur with Gremlyn, I'd agitate a little and warm it a bit, and give it some more time.

 
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Old 09-21-2009, 03:49 AM   #9
ks_medic
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Quote:
Originally Posted by Gremlyn1 View Post
I would let it come up to the upper cut off for the yeast's temp range outside the fridge, give it a swirl again, and put it back in and see how it does. Maybe bump the temp a little in the fridge for the rest of the time. Can you adjust the temp variation cut offs on your controller?
I believe so. Not sure how. here is the fridge temp control i have. I just got it and i know how to set temp. i can set a variation of like +/- a few degrees. but I don't know how to specifically set high and low values.
http://www.northernbrewer.com/brewin...ontroller.html


 
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Old 09-21-2009, 03:54 AM   #10
ks_medic
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Quote:
Originally Posted by LordHedgie View Post
Doing napkin math, guessing expected attenuation, etc., etc., I figure that your OG should have been around 1.067, give or take. Using a half-gallon less with the same amount of extract would put your OG around 1.074. With the same attenuation, your FG would be approximately 1.021. You're still fairly shy -- I concur with Gremlyn, I'd agitate a little and warm it a bit, and give it some more time.
I need to learn the math aspect of brewing. I didn't even realize how much of a difference 1/2 gallon would make. It still tasted pretty yummy so hopefully it should still come out good.

 
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