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Old 01-15-2013, 09:39 PM   #1061
Brewskii
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May 2011
Williamsburg, Va
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Ok... I finished at 1.008 from a 1.094

It's only been a few days since FG. I'm assuming the boozieness is the reason for the long "layering/aging" time, yes?

 
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Old 01-16-2013, 12:18 AM   #1062
mjap52
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Mar 2012
Amherst, New York
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Quote:
Originally Posted by Brewskii View Post
Ok... I finished at 1.008 from a 1.094

It's only been a few days since FG. I'm assuming the boozieness is the reason for the long "layering/aging" time, yes?
Well with the higher OG and lower FG, you'll probably have some serious boozieness for a while, but yes. Mine was much more mellow at bottling, but still needs some time to age for sure. I plan on trying it in 3 weeks when it's carbed up, then throwing it all in the cellar for at least 6 months.
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Old 01-16-2013, 12:34 AM   #1063
ultravista
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Mar 2007
Las Vegas, Nevada
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saq - did you see my response?

brewskii - isn't 1.094 to 1.008 94% Apparent Attenuation? What was your process, pitch rate, temperature, and duration?

I'd have to get to 1.015 from 1.094 to achieve 84% AA.

On Friday (01/18), it will be three weeks. It's been resting at 67f for a week or more now. I turned-up the thermostat to 80f, roused the yeast gently (rocking the carboy without splashing), wrapped the carboy in two heavy towels, and will give it a few days. If something happens, I should see it start to off-gass a little. Currently, it's not off-gassing at all.

 
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Old 01-16-2013, 02:52 PM   #1064
ultravista
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Mar 2007
Las Vegas, Nevada
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Update ...

The carboy is now 10 degrees warmer (from 67 to 77 on it's way to 80) and I already see activity again. Albeit slow, the air lock is moving again; about every 30 seconds.

At 67, it was completely dormant.

In a few hours, it will be back up to 80, and will stay there until the sample is at or damned near target gravity.

Surprising what a little heat can do

 
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Old 01-16-2013, 03:10 PM   #1065
bottlebomber
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Apr 2011
Ukiah, CA
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Mods, take him away.

 
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Old 01-16-2013, 03:18 PM   #1066
meadowstream
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Jan 2009
Boston, Massachusetts
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ultravista, airlock activity is not necessarily (but is possibly) a sign of more fermentation. The other explanation is that CO2 that was dissolved into your beer at 67 degrees is coming out as the temperature rises.

 
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Old 01-16-2013, 05:18 PM   #1067
ultravista
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Mar 2007
Las Vegas, Nevada
Posts: 2,356
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bottlebomber - "Mods, take him away" huh, me?

Yes, I realize airlock activity is not indicative of fermentation; with that being said, the airlock has been dormant for a week. With the addition of heat, it has become active again.

With rousing before, no CO2 was present, regardless of how much I roused the yeast. With the heat now, it began moving again. The root of the off-gassing is unknown until I take a reading again later. I'll give it a few days.

 
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Old 01-16-2013, 05:37 PM   #1068
Hermit
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Nov 2009
Alternate Universe
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Quote:
Originally Posted by ultravista View Post
bottlebomber - "Mods, take him away" huh, me?
Spam deleted after your post. The correct method to do this is use the little triangle symbol on the left side. The post was already gone by the time I clicked on that and reported it and came back.

 
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Old 01-16-2013, 06:07 PM   #1069
bottlebomber
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Apr 2011
Ukiah, CA
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Yes, someone the longest spam mail I've ever seen urging us to order kefir grains now! One post member.

 
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Old 01-16-2013, 06:32 PM   #1070
meadowstream
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Jan 2009
Boston, Massachusetts
Posts: 260
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Quote:
Originally Posted by ultravista
bottlebomber - "Mods, take him away" huh, me?

Yes, I realize airlock activity is not indicative of fermentation; with that being said, the airlock has been dormant for a week. With the addition of heat, it has become active again.

With rousing before, no CO2 was present, regardless of how much I roused the yeast. With the heat now, it began moving again. The root of the off-gassing is unknown until I take a reading again later. I'll give it a few days.
No problem. CO2 is dissolved into your beer at 65 that will come out at 80 but hopefully you are getting just what you want, regardless. Mash temp and water/grain mash ratio could be a difference between nominal and observed SG, too.

 
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