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Old 05-16-2011, 10:33 PM   #1
Lind13
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Mar 2011
Portland, Or
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So we had brewed a little over a week ago and our mash temp was a little high but decided to go ahead with it. We were somewhere around 165 i believe. It was fermenting really well for about 4 days then i was gone for a couple days and just checked on them, from the looks they seem as though they are done fermenting but i took a gravity sample and it is still up around 1.040, there is no krausen left and the airlock is bubbling around 1 per 2 minutes at the most. What can i do to get my FG down? Or do i need to just let it sit another couple days and then bottle and hope it doesnt suck? Any advice would be awesome!



 
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Old 05-16-2011, 10:55 PM   #2
TTB-J
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165 is indeed quite high! You could certainly get a lot of unfermentables from mashing that high, but not in the 1.040 range!

Could you talk a little more about your recipe? OG? Yeast used? Fermentation temps?


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Old 05-16-2011, 11:09 PM   #3
superjunior
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ohio
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165 is high but it sounds like your beer is still fermenting. I would let it sit in primary at LEAST 3-4 weeks before bottling. don't rely on your airlock. when the gravity reading is the same 3 days in a row will give you an idea of when initial fermentation is done, but the yeast still have work to do even after that.

 
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Old 05-16-2011, 11:18 PM   #4
jd3
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If it is bubbling it is definitely still fermenting.... Let it go at least 3 weeks. Maybe 4. Just relax....

 
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Old 05-16-2011, 11:29 PM   #5
terrapinj
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what's your ferm temp?

maybe warm it up a little if it's pretty cool

 
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Old 05-16-2011, 11:45 PM   #6
Lind13
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Mar 2011
Portland, Or
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The OG was around 1.071. The fermentation temp is between 64 and 68 and we did a 10 gal batch split between 2 carboys. One with a britsh ale yeast the other an Irish. They are both sitting at 1.040 and 1.041. I have brewed about 12 batches previous this being my 3rd all grain I can usually tell when primary fermentation is basically done and that is right now lol. I didn't know if I could add some fermentable sugars and pitch new yeast? Or what options I could have.

 
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Old 05-17-2011, 01:31 AM   #7
kanddr
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It's fermenting but the 165 probably killed a lot of the yeast so there arent enough to take the FG down to where you want it.

 
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Old 05-17-2011, 01:38 AM   #8
Shaneoco1981
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Quote:
Originally Posted by kanddr View Post
It's fermenting but the 165 probably killed a lot of the yeast so there arent enough to take the FG down to where you want it.
What?

 
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Old 05-17-2011, 01:51 AM   #9
Lind13
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Mar 2011
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So how can I get it down? Or can I not? Is it going to be drinkable? We tried the gravity sample and it wasn't all that bad, just bitter from my hops

 
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Old 05-17-2011, 02:02 AM   #10
BrewKnurd
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Quote:
Originally Posted by kanddr View Post
It's fermenting but the 165 probably killed a lot of the yeast so there arent enough to take the FG down to where you want it.
OP didn't pitch at 165, that was just mash temp. and for the record, i'm pretty sure that a 165 pitching temp would kill more than "a lot" of the yeast.


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