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Old 03-11-2011, 04:08 AM   #1
CraigT
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Mar 2011
EAST FREEDOM, PA
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This was only my 3rd brew ever and i tried making some kinda ipa. Shouldnt have tried to make a high gravity ale so soon but i was curious i guess. My OG was 1.080 and my FG ended up at 1.002.


Amount Item Type % or IBU
12.00 Norther Brewer's Golden Light LME Extract 85.71 %
2.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 14.29 %
3.00 oz Nugget [13.00 %] (60 min) Hops 75.8 IBU

So heres where i am pretty sure i went totally wrong? I was reading about with high gravity beers you need to make a starter and I didnt think about it until after i started brewing. so i got paranoid i guess and threw in a pack of nottingham yeast that i had lying around from a kit i had along with the wlp099. would too much yeast have caused the low fg?

1 Pkgs Super High Gravity Ale (White Labs #WLP099) Yeast-Ale
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

I haven't bottled it yet but i sampled it and since its so dry the alcohol really stands out. i was thinking about dry hopping it for a week maybe to add some aroma to maybe aid in covering up but i dont think itll help much at all with my problem.

im not as worried with trying to make this batch better. but i would like to know exactly what i did wrong so that i can avoid this in the future if i would try another high gravity beer

 
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Old 03-11-2011, 05:55 AM   #2
AlbuquerqueJoe
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Jul 2010
Albuquerque, New Mexico
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Sounds like it went pretty good to me. LOTS of alcohol! Nothing wrong with that. Basically, different yeasts are going to attenuate differently and under slightly different conditions. You are right. Not just more yeast, but different kinds of yeast can cause a lot more of the sugars to be converted to alcohol.

 
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Old 03-11-2011, 05:57 AM   #3
AlbuquerqueJoe
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Jul 2010
Albuquerque, New Mexico
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I think I may try this recipe with the two kinds of yeast. Sounds like good winter sipping!

 
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Old 03-11-2011, 06:03 AM   #4
surferdrew
 
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A big factor in fermentability is your mash temps...lower mash temps produce more fermentable sugar (resulting in potentially lower FG and "drier" beer) and higher mash temps produce less fermentable sugars (resulting in potentially higher FG and "sweeter" beer). That's why a drier IPA will be mashed at a lower temp than a sweeter Belgian Dubbel for example.

I say "potentially" because yeast, fermentation temps, other sugars added along the way, etc. affect FG along the way as well.

 
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Old 03-11-2011, 09:10 AM   #5
CraigT
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Drew when you say mash, does that go for the caramel/crystal? because i know that i pulled it out somewhere around 170. i know it doesnt have a whole lot of fermentable sugars but would it have helped to have let it in until closer to boiling?

 
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Old 03-11-2011, 09:50 AM   #6
Hoodweisen
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Nov 2010
salem, mo
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What i would do is drink that stuff out of a snifter at close to room temp and tell everybody that its beer snob beer and they wouldnt understand. Sooo,,, when they try it and hate it you can say "I told you, you wouldnt understand"

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Old 03-11-2011, 10:05 AM   #7
donjr721
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Mar 2011
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i think you maybe should have only used 6 or 9 pounds of the liquid malt extract, the 12 pounds that you used, would give you a starting gravity somewhere around 1.086 if used by itself without the crystal malt. that's a lot of fermentable sugars for the yeast to make plenty of alcohol. i say drink it, drink it easy. i saw that your OG was only 1.080. seems low by my calculations, did you correct for wort temperature? i am new to brewing as well, what information i have comes from a lot of reading books,and research on the net. i could be way off in my opinion.

 
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Old 03-11-2011, 02:13 PM   #8
CraigT
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Quote:
Originally Posted by Hoodweisen View Post
What i would do is drink that stuff out of a snifter at close to room temp and tell everybody that its beer snob beer and they wouldnt understand. Sooo,,, when they try it and hate it you can say "I told you, you wouldnt understand"
haha its looking like that might be my only hope for this one

 
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Old 03-11-2011, 03:12 PM   #9
chaydaw
 
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That is 97% attenuation. I wouldn't discount some sort of wild yeast that went to work on some of the leftover sugars in your wort.

 
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Old 03-11-2011, 03:18 PM   #10
Tinga
 
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thats quite a bit. are you sure your hydro readings were at the correct temp?

 
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