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Old 01-01-2011, 10:13 PM   #1
jamiitreverb
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Dec 2010
Reading, pa
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I know it was super early to rack to secondary (had to make room for another brew session tomorrow) but I did anyway (SG was 1.025.) I was wondering, can I make up for lost time in primary by keeping it in secondary for a longer amount of time or are my efforts now in vain?

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Old 01-01-2011, 10:32 PM   #2
Nuggethead
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All you can do is wait and see. After a week or so, take a gravity reading and see if it's still dropping. Stouts take longer to ferment out ( a month or more) so either get some additional fermenters or don't rush into the next batch. Also, if you know the O.G. of your stout, you can pallpark the F.G. and you will have an idea of where your at.

 
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Old 01-01-2011, 10:33 PM   #3
malkore
 
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As you already said, rushing the beer was a mistake.

Definitely don't rush it in secondary. 1.025 sounds very premature. You could end up with a stalled or incomplete fermentation.

DO NOT BOTTLE until you hit the expected final gravity.
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Old 01-01-2011, 10:56 PM   #4
jamiitreverb
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Dec 2010
Reading, pa
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Unfortunately, I forgot to take my OG so I dont have a starting point to go off of. I tasted it before I racked it and its tasting like a stout, so we will see where Im at in a week.
SWMBO wants to brew a raspberry wheat tomorrow which is the only reason I racked it to make room today. This is my first homebrew attempt, so I hope its not botched.


 
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Old 01-01-2011, 11:39 PM   #5
aliciavr6
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Dec 2010
Harrisburg, PA
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Jamiit, feel free to refer to me as SwimBo IRL as well.

If gravity has not dropped at all in a week, can we add more yeast to finish the job? If so, would we add another whole packet (sf-04)?


 
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Old 01-02-2011, 02:23 AM   #6
Calder
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You should be fine unless it was cold and stalled when you racked it.

If it was still actively fermenting, a lot of the yeast will have been in suspension and will be more than enough to finish the job.

If it had stalled due to being cold, the yeast would have dropped out of suspension and you will not have much in the secondary.

 
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Old 01-02-2011, 02:25 PM   #7
aliciavr6
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Dec 2010
Harrisburg, PA
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Calder, you were right, its still fermenting, a bubble every minute or so! Thanks!

 
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Old 01-02-2011, 03:27 PM   #8
VTBrewer
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NB's chocolate milk stout is 1.051 OG. You'll want to get this down to the 1.013 range.
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Old 01-04-2011, 01:23 AM   #9
KowboyTrav
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Nov 2009
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I just brewed this same kit, and my gravity only got down to about 1.025 within 3 or 4 days and that's where it stayed. I figured it was kinda high because of the lactose sugar.
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Old 01-04-2011, 03:03 AM   #10
jamiitreverb
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Dec 2010
Reading, pa
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The airlock on the secondary is still bubbling away at a rate of about once every minute. I think Ill take another gravity reading this weekend and see where Im at.

 
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