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Old 12-04-2009, 07:07 AM   #11
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Crystal malt extract doesn't ferment. (Even if it is you that extracts it.) If you used 2 pounds of crystal malt, the extract from it is going to remain as unfermentable sugar.

Go back to your LHBS, and see if you can see the sticker on that black 55 gallon drum. Find out who made it. I used to work at the LHBS, and we used Briess exclusively for our bulk LME. My old LHBS in Honolulu used black drums, and I never had any problems.

steve


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Old 12-04-2009, 07:57 PM   #12
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The LHBS uses Muntons. I called to see if they had any complaints about high FG numbers, and they blamed it on me hydrating the yeast. lol

She said that the only reports she got from stuck fermentations came from people the hydrated dry yeast.

She also suggested that I use 5 feet of 1/4" beer line in my kegerator too...lol


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Old 12-04-2009, 10:53 PM   #13
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Quote:
Originally Posted by Spyd3r View Post
The LHBS uses Muntons. I called to see if they had any complaints about high FG numbers, and they blamed it on me hydrating the yeast. lol
Psh...whatever dude. Just get used to the fact that extract beers will finish a little high and try to plan for it in the future. In fact, you can replace a little bit of the extract with some corn sugar if it bothers you.
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Old 12-05-2009, 12:35 AM   #14
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I'm still thinking it is those 2 pounds of crystal malt. That is a lot for a 5 gallon recipe.

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Old 12-05-2009, 12:55 AM   #15
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Really, 1.030 is not a bad FG for a beer that started at 1.080. I made an AG Oatmeal Stout that had an OG of 1.064, and it finished at 1.024. I was sorta pissed about it (expected it to get down to 1.016ish) until I tasted it at bottling. It was great!
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Old 12-05-2009, 01:42 AM   #16
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I'm still thinking it is those 2 pounds of crystal malt. That is a lot for a 5 gallon recipe.

steve
Yeah you could easily cut that in half. Crystal adds some carmelized sugars that will give a sweet toffee flavor. If your shooting for a dry tasting beer then this is not what you want a ton of.
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Old 12-05-2009, 01:54 AM   #17
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Yeah you could easily cut that in half. Crystal adds some carmelized sugars that will give a sweet toffee flavor. If your shooting for a dry tasting beer then this is not what you want a ton of.
Let's try this again.

Most of the sugars in crystal malt do NOT ferment. Crystal malt is used to give residual sweetness, as well as mouth feel, along with taste. You have 2 pounds of crystal malt, along with 11 pounds of pale LME. Most recipes I've seen, call for 1/4 to 1/2 pound of crystal. I wouldn't use 2 pounds, and I like my beers with the crystal taste in them. Uncle Charlie lists crystal malt as having unfermentable sugars.

I'm shocked you ended up at 1.030! I would have guessed about 1.035-40. Also, Nottingham won't ferment out completely.

Someone mentioned 72% attenuation, with 2 pounds of crystal and 11 pounds of LME? That's pretty dang good!

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Old 12-05-2009, 02:10 AM   #18
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Quote:
Originally Posted by skou View Post
Let's try this again.

Most of the sugars in crystal malt do NOT ferment. Crystal malt is used to give residual sweetness, as well as mouth feel, along with taste. You have 2 pounds of crystal malt, along with 11 pounds of pale LME. Most recipes I've seen, call for 1/4 to 1/2 pound of crystal. I wouldn't use 2 pounds, and I like my beers with the crystal taste in them. Uncle Charlie lists crystal malt as having unfermentable sugars.

I'm shocked you ended up at 1.030! I would have guessed about 1.035-40. Also, Nottingham won't ferment out completely.

Someone mentioned 72% attenuation, with 2 pounds of crystal and 11 pounds of LME? That's pretty dang good!

steve
Relax man.

I never doubted what you said. I'm new to brewing, and learn something new with each batch. The recipe I used I found online and just worked it from there. If the recipe is flawed, then I'll take that as a lesson learned.

If 1.030 is the best that I'm gonna get, then I'll have to take it. Beersmith suggested otherwise, which is the only reason that I looked to you guys for help.

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Old 12-05-2009, 02:11 AM   #19
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Quote:
Originally Posted by skou View Post
Let's try this again.

Most of the sugars in crystal malt do NOT ferment. Crystal malt is used to give residual sweetness, as well as mouth feel, along with taste. You have 2 pounds of crystal malt, along with 11 pounds of pale LME. Most recipes I've seen, call for 1/4 to 1/2 pound of crystal. I wouldn't use 2 pounds, and I like my beers with the crystal taste in them. Uncle Charlie lists crystal malt as having unfermentable sugars.

I'm shocked you ended up at 1.030! I would have guessed about 1.035-40. Also, Nottingham won't ferment out completely.

Someone mentioned 72% attenuation, with 2 pounds of crystal and 11 pounds of LME? That's pretty dang good!

steve
I think we are saying the same thing
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Old 12-05-2009, 02:22 AM   #20
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Not all the extract from caramel/crystal malt is un-fermetable, albeit most won't ferment,
but some is fermentable. Generally the lighter, 10L-30-L versus 60L-120L will have alot
less.


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