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Old 12-06-2009, 07:18 PM   #11
Picobrew
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Jan 2009
NW Portland, OR
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Seems fine. How long has it been? Just wait longer, take more readings. It will be fine. It has some nice flocculated yeast at the bottom and it looks like it had a krausen at some point, so SOMETHING happened. If it dropped from 1.045 to 1.020 that is pretty good, just keep waiting. You might not have a good seal up there with the duct tape etc so that would explain lack of bubbling in the air lock.



 
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Old 12-06-2009, 07:18 PM   #12
bigjoe
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Feb 2009
Blue Springs, MO
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I thought he said his reading was 1.002. SO I edited this.

I think your fine. 1.020 doesn't sound to bad. As someone said don't use the bubbler as theonly indicator of activity. I've had plenty of batches with leaky lids or stoppers on them, but big huge kraeusen.



Reason: read post incorrecly

 
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Old 12-06-2009, 07:23 PM   #13
ar15junkie
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Nov 2009
Cape Coral
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Great thank you guys for the help!

 
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Old 12-06-2009, 07:24 PM   #14
buffalobrewer
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Mar 2009
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sounds like it's progressing well. you'll probably see the gravity drop slowly for a few more days then stabilize. If not you do a search for stuck fermentation and you'll find a lot of info.

 
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Old 12-06-2009, 07:35 PM   #15
Lunarpancake
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Oct 2009
Monmouth County NJ
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You may not be seeing bubbles any longer because your bung may not be airtight due to the ghetto duct taping. It may have bubbled a lot earlier because the yeasts were super-active, and now that they have slowed a bit the co2 is able to escape through the gaps left by not having a perfect fitting bung without disturbing the airlock.

I would get a good fitting bung, you do NOT want an infection.......a couple of bucks is well worth preventing the heartache.

 
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Old 12-09-2009, 01:31 AM   #16
goose1873
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Dec 2009
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I think its fine. time will tell. don't bottle for a while though (just in case)

 
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Old 12-09-2009, 01:56 AM   #17
Rushis
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Nov 2009
Pasadena, CA
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I would highly recommend the following threads:
Fermentation can take 24 to 72 hrs to show visible signs.

Think you ruined your beer? Set your fears aside!


Revvy's tips for the bottler, first time or otherwise.

If you haven't read them already, you really should.
There are more competent people giving you advice already so I will abstain.

Let's us know in a few weeks how your first beer turned out!

 
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Old 12-09-2009, 02:23 AM   #18

With a mash temp of 160, it is unlikely that you will get down to the projected FG - but so what? You brewed a variation on that beer, which is the greatest joy of hand-making beer: you get to experiment and create something new.

 
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Old 12-09-2009, 03:22 AM   #19
ar15junkie
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Nov 2009
Cape Coral
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Yes I think you are right. The gravity has not changed since my last reading. Probably quite a bit of those unfermentable sugars in there.

I don't mind one bit, the beer tastes pretty good. It's has quite the bitter finish, I am hoping this is due to suspended yeast and it still being rather green, perhaps it will mellow out over time. I'm just proud to have made my own BEER!

Ordered 30ish pounds of grain today, eager for round two =0)

 
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Old 12-09-2009, 03:49 AM   #20
Jmiltime
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Nov 2009
Az
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Good for you! Going AG your first round is a big jump and you're learning quickly. Brew might have more body, be a little sweeter and may have lower alcohol content, but as long as you kept everything cleaned and sanitized well, you should have a decent beer on your hands.



 
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