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Old 11-12-2009, 12:07 AM   #1
centralpabrewer
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I brewed a wee heavy a month ago. OG was at 1.080. I fermented it at 58-60 degreeds in the primary for 2 weeks. Then racked into the secondary and the SG was at 1.030 and held at about 65 degrees. Over the last two weeks the SG has dropped to 1.024 and has been holding steady for the last few days. I plan on bottling it this weekend, but due to the low fermentations temps do you think I should pitch some fresh yeast before bottling? I plan on using about 4oz of corn sugar.

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Old 11-15-2009, 12:40 AM   #2
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Well I was never too good at remembering the calculations, but beersmith says 68% attenuation for 7.3% ABV. Depending on the yeast used it may be safe to bottle, or it might have taken an early nap. The last time I made a scott beer though it did just fine at ~60 degrees. Short version, I'd check the yeast's expected range of attenuation and if it's in or near it go ahead and bottle. Unless it's been an extremely long time in cold tempatures (ie: lager temps) repitching to bottle seems overkill. Even siphoning will usually draw up enough to carb, in addition to what's likely still in suspension given the conditions/time you described.
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Old 11-15-2009, 01:10 PM   #3
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Thanks for the reply. I bottled this batch yesterday and did not repitch. I used White Labs WLP028 Edinburgh Ale. Beersmith says 72.5% avg. attentuation. I did make a starter, so I think it should be ok.
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