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Old 10-18-2009, 09:17 PM   #1
annasdadhockey
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Jan 2009
Kingston, PA
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I brewed an IPA(AG) 22 days ago, O.G. 1.073, pitched Safale US-05(washed from last batch), 36 hour lag, fermentation started. 3" Krausen shortly after. Awesome, I thought. 9 days later, S.G. 1.048!!! After 14 days, O.G. 1.038. 18 days, 1.028, and stopped. Tried rousing, adding nutrient, adding some Notty, move to warmer area...nada. Any thoughts? It does not taste very good. No infection, just super sweet and tastes like "incomplete fermentation". Can't even taste the 64 IBUs of hops.

Recipe

20# Maris Otter( 1 lb. toasted for an hour)
4# Vienna
1# carapils
1# crystal 20
8 oz Aromatic

Mashed @ 154
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Originally Posted by dfc View Post
Things are going great too. I think I've only punched her in the face 3 times!
FERMENTING: Heady Topper Clone?
CONDITIONING: 40 gallons KBS clone in a Jim Beam Barrel (since 11/24/12)
DRINKING: Smoked Robust Porter, Orange Coriander Pale Ale #5
THINKING: first foray into lagers?

 
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Old 10-18-2009, 09:58 PM   #2
s3n8
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Jan 2008
Haymarket VA
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Sounds like you tried most of the advice normally given to someone in your situation. One thing that *might* be worth trying is to rack it onto a healthy yeast cake. Any chance you have a pale ale finishing up?

 
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Old 10-18-2009, 10:48 PM   #3

Hi ADH. I don't have any great ideas for you, just want to give you an internet pat-on-the-back. Sounds tremendously frustrating.

For your mash, did you check the temperature? If you missed too high, that could explain why fermentation stopped.

 
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Old 10-18-2009, 11:01 PM   #4
annasdadhockey
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Jan 2009
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Quote:
Originally Posted by s3n8 View Post
Sounds like you tried most of the advice normally given to someone in your situation. One thing that *might* be worth trying is to rack it onto a healthy yeast cake. Any chance you have a pale ale finishing up?
Unfortunately, no.

Quote:
Originally Posted by Pappers View Post
Hi ADH. I don't have any great ideas for you, just want to give you an internet pat-on-the-back. Sounds tremendously frustrating.

For your mash, did you check the temperature? If you missed too high, that could explain why fermentation stopped.
I checked it...right on 154F
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Anybody can be a rockstar when the rest of the room is wearing helmets and drooling on themselves.

Quote:
Originally Posted by dfc View Post
Things are going great too. I think I've only punched her in the face 3 times!
FERMENTING: Heady Topper Clone?
CONDITIONING: 40 gallons KBS clone in a Jim Beam Barrel (since 11/24/12)
DRINKING: Smoked Robust Porter, Orange Coriander Pale Ale #5
THINKING: first foray into lagers?

 
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Old 10-19-2009, 12:34 AM   #5
s3n8
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Jan 2008
Haymarket VA
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Quote:
Originally Posted by annasdadhockey View Post
Unfortunately, no.
There is only one remedy to that situation that I can think of

Well, two actually. Brew one yourself, or con one of your friends into brewing a nice 1.050 pale ale.

 
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Old 10-19-2009, 12:35 AM   #6
annasdadhockey
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Jan 2009
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Anyone think champagne yeast would be a good idea?
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Anybody can be a rockstar when the rest of the room is wearing helmets and drooling on themselves.

Quote:
Originally Posted by dfc View Post
Things are going great too. I think I've only punched her in the face 3 times!
FERMENTING: Heady Topper Clone?
CONDITIONING: 40 gallons KBS clone in a Jim Beam Barrel (since 11/24/12)
DRINKING: Smoked Robust Porter, Orange Coriander Pale Ale #5
THINKING: first foray into lagers?

 
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Old 10-19-2009, 02:22 AM   #7
Jewrican
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Aug 2008
GA
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i think that what is said has been right although it totally sucks.

Usually sprinkling notty would help as dry yeast does not "require" aeration (i still would not skip it normally but obviously you cant now) The other option is to make a starter and pitch the entire starter at high krausen, but i would honestly pitch onto another yeast cake
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Old 10-19-2009, 02:25 AM   #8
elmetal
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Pembroke Pines, FL
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I would pitch some nottingham or us05. definitely not champagne yeast
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Old 10-19-2009, 01:16 PM   #9
david_42
 
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I'd get some alpha amylase and add it. 154F is high for any IPA and you just have a lot of unfermentables. Toasting some of the MO added to that.
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Old 10-19-2009, 09:13 PM   #10
annasdadhockey
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Jan 2009
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Quote:
Originally Posted by elmetal View Post
I would pitch some nottingham or us05. definitely not champagne yeast
US-05 was what I used initially, Nottingham was what I pitched the second time.
__________________
Anybody can be a rockstar when the rest of the room is wearing helmets and drooling on themselves.

Quote:
Originally Posted by dfc View Post
Things are going great too. I think I've only punched her in the face 3 times!
FERMENTING: Heady Topper Clone?
CONDITIONING: 40 gallons KBS clone in a Jim Beam Barrel (since 11/24/12)
DRINKING: Smoked Robust Porter, Orange Coriander Pale Ale #5
THINKING: first foray into lagers?

 
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