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Old 11-03-2010, 04:57 AM   #1
Oct 2007
Staten island, Ny
Posts: 228
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Brewed clone of founders breakfast stout 3 weeks ago. OG-1.075, mashed high temp (157*). Coffee grounds and cocoa powder added at flameout. Pitched 2 packs re-hydrated safale us-05 dry yeast. Fermentation was quick and explosive, probably lost nearly 1/2 gallon due to blow-off. Ferm temp was 65-68*. Roused the carboy 2 times a day for first 10 days. Just racked to secondary, FG= 1.027......this seems WAAAAY to high.

I know there were a lot of unfermentables (high mash temp), but could it be that cocoa powder and maybe coffee affects the FG where i may be closer to where i want to be. I was figuring on at least a 1.022 FG. If i need fresh yeast, can i just pitch re-hydrated dry yeast (no starter)
Alcohol may be man's worst enemy, but the bible says love your enemy.

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Old 11-03-2010, 05:49 AM   #2
Nateo's Avatar
Jul 2010
Bennett Springs, MO
Posts: 2,050
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Well, you mashed at 157 and you got 64% attenuation. That's done, not stuck. According to Noonan you should only get between 66-69% attenuation at that mash temperature, and that's assuming no cara-type malts.
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

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Reason: fixed my math

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