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Old 09-10-2005, 02:21 PM   #11
boozeboy
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Sep 2005
portsmouth u.k
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Quote:
Originally Posted by El Pistolero
You're expecting it to go lower than 1.010?
ooops i ment 1.020 sorry



 
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Old 09-10-2005, 06:32 PM   #12
DesertBrew
Dirty blonde
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Quote:
Originally Posted by ORRELSE
I'd give it a bit longer. I'd be concerned about bottle bombs if you add sugar yet.
What were the specifics on the yeast? Some don't attenuate as far as others.
Agreed on the bombs.. but you could always lay some at the doorstep of your HBS

Got to look into the attenuation but I forgot most the details of what all that means... WLP400 74-78 attenuation; low-med flocculation. Whatever, it's just going to sit...



 
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Old 09-14-2005, 04:34 PM   #13
Shmohel
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Jul 2005
DC
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My fermentation seems to be slowing down as well after a week. Its in the secondary (last night) and I haven't seen the lock bubble once. Didn't seem to be much krausen on top either.

At what point should I decide whether to add more sugars?
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Old 09-15-2005, 12:24 AM   #14
DesertBrew
Dirty blonde
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Quote:
Originally Posted by Shmohel
My fermentation seems to be slowing down as well after a week. Its in the secondary (last night) and I haven't seen the lock bubble once. Didn't seem to be much krausen on top either.

At what point should I decide whether to add more sugars?
It sounds to me that your fermentation went just fine. You won't be adding anything (sugar) until its time to bottle. A "typical" fermentation would be getting near or at your final gravity while in the primary. The secondary is where it will still do a bit of fermentation but it's goal is to settle before bottling. Many of my secondary carboys just sit there with no visual appearance of anything going on. A good thing...

 
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Old 09-15-2005, 01:45 AM   #15
Eskram
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Aug 2005
FL
Posts: 132

Not to whore the thread, but I think I'm in the same boat. I started an Oktoberfest on 8-21 (yeah, yeah, I know, march). It had an OG of 1.040. I racked it to a secondary on 8-31 and it had a reading of 1.022. I've got it in a plastic tub with water/ice, keeping it at ~60-65 degrees. I'm using 2112 California Lager Yeast.

Today, I noticed the bubble activity had increased enough to create a ring of bubbles around the fermenter, so I took a sample (tasted very nice) and took a reading - 1.018.

Should this thing still be going? I was thinking about bottling this weekend, but now I'm not sure if that's a good idea yet..
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Primary:
American Brown Ale
Secondary 1:
Sam Adams clone
Secondary 2:
Empty
Secondary 3: Empty


Bottled: Pilsner, Pale Ale III, Oktoberfest
Next up: ?


 
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Old 09-15-2005, 01:54 AM   #16
DesertBrew
Dirty blonde
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Quote:
Originally Posted by Eskram
Not to whore the thread, but I think I'm in the same boat. I started an Oktoberfest on 8-21 (yeah, yeah, I know, march). It had an OG of 1.040. I racked it to a secondary on 8-31 and it had a reading of 1.022. I've got it in a plastic tub with water/ice, keeping it at ~60-65 degrees. I'm using 2112 California Lager Yeast.

Today, I noticed the bubble activity had increased enough to create a ring of bubbles around the fermenter, so I took a sample (tasted very nice) and took a reading - 1.018.

Should this thing still be going? I was thinking about bottling this weekend, but now I'm not sure if that's a good idea yet..
I would not bottle yet. Your temp may be a bit low at 60-65. Mine after hitting about 1.012 I brought out of my fement chiller and into the house where it's 78. It's finally settling out. Wait...

 
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Old 08-08-2013, 04:14 AM   #17
BrewNice
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Aug 2013
Posts: 1

Hi everyone,

Don't know if this thread is still active but I just started home brewing lately and what is discribed here is basically what happened with my last two brews.

(FYI both brew kits, dry ale yeast from a separate source, not from the kit, spraymalt instead of sugar, yeast rehydrated, pitching at 25 C, fermentation consistent between 18-20C as suggested by the yeast specification)

Now what happens is that I went down from OG 1.050 to 1.024 in 3 days, strong kreuse, strong bubbling. After day 3 the kreuse is almost gone, fermentation also seems to be very slow.

My thoughts:
1. Temperature to low, so I went up to 20-22C.
2. Maybe the spraymalt ferments slower or is less fermentable.

Any comments, ideas, tips are welcome.
Cheers!



 
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