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Old 02-19-2007, 12:58 PM   #11
jvetter
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Feb 2007
Maryland
Posts: 88

The room has been consitently 70-75, but I have no idea what the beer is at.

I have a thermowell stopper, thermawrap and ETC comming so I can control it better, but it may be too little too late.

 
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Old 02-19-2007, 11:00 PM   #12
Steve973
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Aug 2005
Baltimore, MD
Posts: 297

Just for the record -

The new vial of yeast wasn't simply chucked into the fermenter. Jaime also added yeast energizer along with it. For the people that suggested Beano, could you explain what this actually does for a stuck fermentation?

 
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Old 02-19-2007, 11:18 PM   #13
Torchiest
 
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Nov 2006
Houston, TX
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Beano breaks down the unfermentables into simpler sugars that the yeast can digest and turn into alcohol. I've heard it works really really well, sometimes a little too well, resulting in a dry beer. I would start with just two rather than four and see how that goes, just to be safe.
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Old 02-20-2007, 12:57 AM   #14
Steve973
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Aug 2005
Baltimore, MD
Posts: 297

Ok, I guess it wouldn't hurt. But we mashed for attenuation, so it will surprise me if we got that many unfermentables in our wort. Thanks for the input, and we'll let you know what happens.

 
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Old 02-20-2007, 08:56 PM   #15
voodoochild7
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Oct 2005
New Jersey
Posts: 273

I'm haveing the same problem with my imperial stout stuck at around 1.030 from 1.083. I don't want to use beano as I used mollasses and want some of that sweetness to show but not 1.030 sweet. If I make a starter and throw some champaign yeast in the secondary how will that effecy my gravity?
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