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Old 04-30-2011, 09:41 PM   #1
TacoBrew
 
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I made a Belgian Golden Strong that has been in secondary for the past week on some oak chips. I took a sample today and I was shocked to see a SG of 1.001. Barring a poorly calibrated hydrometer (which I'm testing), what would have caused this? Brewed on 4/12/11


Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.42 gal
Estimated OG: 1.081 SG
Estimated Color: 5.7 SRM
Estimated IBU: 29.3 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 74.1 %
1 lbs Wheat Malt, Bel (2.0 SRM) Grain 7.4 %
8.0 oz Caravienne Malt (22.0 SRM) Grain 3.7 %
1.25 oz Styrian Goldings [5.40%] (60 min) Hops 22.7 IBU
0.50 oz Saaz [4.00%] (20 min) Hops 4.1 IBU
0.50 oz Saaz [4.00%] (10 min) Hops 2.4 IBU
0.50 oz Saaz [4.00%] (0 min) Hops -
1 lbs 8.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 11.1 %
8.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 3.7 %
1 Pkgs Belgian Golden Ale (White Labs #WLP570) [SYeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 11.50 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 14.38 qt of water at 161.4 F 150.0 F 75 min
Mash Out Add 9.20 qt of water at 200.2 F 168.0 F 10 min


Notes:
------

Gravity into fermenter 1.064

4/16/2011 - Added 1/2lb sugar
4/17/2011 - Added 1/2lb sugar
4/20/2011 - Transferred to secondary with 1/2lb sugar
4/27/2011 - Added 1oz Coconut Rum soaked medium roast french oak chips. Gravity around 1.004

 
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Old 04-30-2011, 11:21 PM   #2
coryforsenate
 
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Infection.

How does it taste?
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Bottled
Merlot Barrel Russian Imperial Stout
Vanilla Belgian Stout
Hefeweizen
Hard Cider
Tripel w/wine tannins
Weizenbock


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Dark Strong
Tripel

 
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Old 04-30-2011, 11:40 PM   #3
wonderbread23
 
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Simple sugar + low mash + the yeast you used = good attenuation

 
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Old 04-30-2011, 11:46 PM   #4

Careful of a 60 minute boil using a pilsner base...DMS warning!
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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
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Old 04-30-2011, 11:46 PM   #5
coryforsenate
 
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I'd agree if he got ~90%, but according to his gravity readings he got 99% attenuation. Even Moortgat doesn't get that kind of attenuation with Duvel. And 15% sugar isn't anything extreme.
__________________
Bottled
Merlot Barrel Russian Imperial Stout
Vanilla Belgian Stout
Hefeweizen
Hard Cider
Tripel w/wine tannins
Weizenbock


Primary
Dark Strong
Tripel

 
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Old 04-30-2011, 11:52 PM   #6

Quote:
Originally Posted by coryforsenate
I'd agree if he got ~90%, but according to his gravity readings he got 99% attenuation. Even Moortgat doesn't get that kind of attenuation with Duvel. And 15% sugar isn't anything extreme.
It does seem unusual. I was surprised to take a tripel down from 1.081 to 1.007 last month.
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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
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Draconian Libations

 
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Old 05-01-2011, 12:12 AM   #7
ayoungrad
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What is your hydrometer reading in 60 degree water?

 
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Old 05-01-2011, 12:26 AM   #8
mcaple1
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I know this isnt like amazing or anything, but I got my orange hefe down from 1.052 to 1.006....surprised the hell outta me.

 
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Old 05-01-2011, 12:30 AM   #9
ayoungrad
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Missed that you were checking the calibration.

The book "Yeast" says if you get too high an attenuation, "you have a contamination problem".

 
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Old 05-01-2011, 12:34 AM   #10
ayoungrad
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However, just in looking further at things I have 2 questions (I have not brewed a Belgian):

1. Why would you add sugar to the secondary? This would effectively restart fermentation.

2. What was the condition of your rum-soaked chips? Could you have added an excessive amount of rum and thereby reduced the specific gravity of your wort?

 
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