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Old 03-21-2010, 04:38 PM   #1
thisisxxmyIPA
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Apr 2009
Manchester, NH
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I made a belgian quad (AG). The OG (adjusted to include the sugar additions) was 1.119. The est FG (in beersmith) was 1.024. However, I did use 1/2 lb of caravienne and 1/2 lb of cara-pils, and I've noticed beersmith isn't great at recognizing the unfermentable sugars in a recipe. My gravity right now is at 1.040, and has been for about two weeks. This is after the addition of heat, champagne yeast, amylace enzyme, and yeast energizer. I got it to drop from 1.042 to 1.040 But now hasn't moved in about two weeks.

My question is - is this thing DONE? Or should I attempt to make a big starter and repitch?? BTW, I originally used Wyeast 3787.

 
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Old 03-22-2010, 03:00 AM   #2
mightynintendo
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Aug 2009
Raleigh, NC
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Short answer: probably yes, it's about done. If the amylase didn't help then there's not much left to do. How long has it been in the primary?
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'Kilgore Trout once wrote a short story which was a dialogue between two pieces of yeast. They were discussing the possible purposes of life as they ate sugar and suffocated in their own excrement. Because of their limited intelligence, they never came close to guessing that they were making champagne.'

—Kurt Vonnegut, Breakfast of Champions

 
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Old 03-22-2010, 11:34 AM   #3
ross3648
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Mar 2009
PA, PGH
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I make big Belgains all the time and mine are never done in two weeks. Mine are more like 3 or 4 weeks in primary then 2 to 3 weeks cool crashing. Relax and give it some time. I use white labs 530 becasue thats what my local supplier has on hand. I've used the Wyeast 3787 to make Belgain dubbles in the past and never had a problem. Give it two more weeks and I think you can get the FG down into the high 20's.
Good luck

 
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Old 03-22-2010, 01:32 PM   #4
thisisxxmyIPA
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Apr 2009
Manchester, NH
Posts: 47

Hey guys,

My bad here. It's been going for a little over a month. It's those two weeks that I haven't gotten the grav to drop. It's looking like my answer is that my yeast went dormant and now I need to repitch.

 
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