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Old 02-26-2011, 10:34 PM   #11
agurkas
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Oct 2010
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I wonder if dumping it into secondary would agitate the yeast and I could get another 0.005 out of it.

Yeast is just do damn expensive.

 
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Old 02-26-2011, 11:59 PM   #12
earwig
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How much water did you mash with and how much grain did you use?

 
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Old 02-27-2011, 03:25 AM   #13
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Quote:
Originally Posted by agurkas View Post
I wonder if dumping it into secondary would agitate the yeast and I could get another 0.005 out of it.

Yeast is just do damn expensive.
It could, if there were actual sugars in there for the yeast to metabolize. My gut tells me that there are not as 1.020 is a common end point for a lot of extract beers (run a search for "1.020" on these forums - you will find many posts with a similar predicament). That said, I suppose it is worth a shot to see if it does anything, but just be careful not to introduce too much oxygen in the process.
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Old 02-27-2011, 04:58 AM   #14
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I would always recommend a starter with liquid yeast. Your higher OG is likely caused by the yeast and not the LME. If you pitch a lager yeast, as previously suggested, I would suggest making a starter and pitching at high krausen.
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Old 02-28-2011, 05:14 AM   #15
agurkas
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Oct 2010
Boston
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Don't want to claim one yeast is better than other, but I seem to have much better luck with doing starters with White Labs. Wyeast I just can't make work for me properly.

Probably will stick to DME partial mash for a while and stay with White Labs.

 
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