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Old 12-13-2009, 11:00 PM   #1
Dec 2009
Manchester, New Hampshire
Posts: 3

I am brewing a winter warmer right now using a partial extract recipe. My OG was 1.089. It has been two weeks and I racked it to the secondary just now. My hydrometer is reading about 1.021.

The fermentation seemed quite active for about 4-5 days the first week. I originally added one smack pack of Wyeast 1056, and then at the advice of my local homebrew shop I added a pack of Safale US-05 Dry Ale Yeast about 48 hours after pitching the first yeast since I was nervous about too little yeast for a relatively bigger beer (target of 9% ABV). There was a good inch or so of yeast on the bottom of the primary, I had to sacrifice a little under a gallon to avoid sucking all that crud into the secondary.

Is that out of the ordinary to have that much of a drop in specific gravity in only two weeks? I have been told beers like these need months to ferment out properly.

This is my recipe

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Old 12-14-2009, 02:10 PM   #2
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
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They need months to condition, but unless your fermentation got hot, don't worry. If you had left it in the fermenter for a couple more weeks, the yeast cake would have compacted much more.
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Old 12-14-2009, 08:34 PM   #3
Nov 2008
Vancouver, BC
Posts: 741
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Not weird at all. I fermented out a barleywine (that's fantastic!) from 1.100 to 1.020 in like 8 days. During that time my Saison went about .004 gravity points! That sucker took forever.

In fact last Sunday I pitched 1056 into a stout at 1.058. It finished 1.011 on Wednesday. Fastest I've ever seen. It's actually too dry, but that's beside the point!
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