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Old 04-03-2011, 12:16 AM   #1
manicmethod
 
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I split a 2L Wyeast greenbelt starter between 2 batches. The batches were the same recipe with some minor variations, both extract with specialty grains.

On one of them I added a 3lb can of cherry Puree. The non-cherry started out at 1.053 and the cherry started at 1.059.

I kegged the non-cherry last week at FG 1.013 and let the cherry stay in secondary longer to clear out any of the cherry that was left. I sampled the cherry just now and it is 1.006 (at 60F on a 60F calibrated hydrometer).

I've never had a beer ferment this low, regardless of time in secondary. It was still bubbling in secondary and I thought it was kind of strange but this is like 90% AA which pretty much sucked any sweetness out of it (and with a large hop bill it is pretty bitter)

I know Greenbelt isn't a widely used yeast but has anyone seen this much disparity from the same yeast in the same starter across 2 batches?

 
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Old 04-03-2011, 09:32 PM   #2
Double_D
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It's probably the simple sugars in the syrup instead of the yeast. But maybe the non-cherry was just not quite done?

 
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Old 04-04-2011, 01:35 AM   #3
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How much fluid would you say the cherry puree was? Cherry puree is going to be a lot of water combined with mostly 100% fermentable sugars, both of which would decrease the final gravity.
How much cherry flavor comes out?

 
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Old 04-04-2011, 03:12 AM   #4
manicmethod
 
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Quote:
Originally Posted by corbomite View Post
How much fluid would you say the cherry puree was? Cherry puree is going to be a lot of water combined with mostly 100% fermentable sugars, both of which would decrease the final gravity.
How much cherry flavor comes out?
Probably half a gallon...

no cherry taste at all (the puree honestly didn't taste much like cherry anyway)

This thing is so dry and bitter I'm calling the experiment a fail, I'm just wondering why it fermented so low.

I suspect the other beer (which tastes great, but I'm a crazy hophead - 120ish IBU's at 5.5% abv) wasn't really done fermenting before I kegged.

I guess the lesson is keg when the gravity is what I want it to be and don't let it keep going :X

 
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Old 04-11-2011, 08:07 PM   #5
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That could backfire though. You can chill the beer to make the yeast dormant but if it comes back to room temp for to long you can end up with a mess on you counter. I had a growler break last year.

 
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Old 12-11-2012, 06:10 PM   #6
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Have you considered letting the one with cherries age to see if some of the hop bitterness decreases? Perhaps some residual cherry could come back if the hop punch softens. I wouldn't count it a failure, just not done.

 
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Old 12-11-2012, 06:12 PM   #7
Shooter
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Since it is now around 18 months old, I'd bet OP has resolved this issue.
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Old 12-11-2012, 08:25 PM   #8
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Quote:
Originally Posted by Shooter View Post
Since it is now around 18 months old, I'd bet OP has resolved this issue.
Guess I should have looked. I thought I was on a page listing only new posts--oops.

 
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