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Old 06-11-2011, 06:17 PM   #11
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No problem! Like I said before, my beer was stuck so I tried doing the twisting. I did it once a day for about a week and hit my final gravity.


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Old 06-11-2011, 06:48 PM   #12
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Look at using 3711.

The Wyeast website says it can be used to start stuck fermentations.

That yeast is a beast and will ferment it down, no problem.


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Old 06-19-2011, 06:30 PM   #13
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any update on this brew?
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Old 06-19-2011, 11:02 PM   #14
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Most recent gravity reading was 1.028. I suppose that COULD be the FG, but it still seems a tad sweet to me, so I think it's got a few more points to go. That Blue Moon clone is 9 days in, so I may end up racking it onto the other yeast cake soon. Seems like overkill since I'm only looking to get another 10 points or so, but I don't know what else to try.
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Old 06-27-2011, 02:15 AM   #15
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So here's the latest update: That Blue Moon clone I keep talking about, it's been in the fermenter a couple weeks now, took a sample today, the FG's a teensy bit higher than I would like, but it's well within expectations, and it tastes great, so it's probably ready... so I take a sample of the Grand Cru -- and lo and behold, it's down to 1.022, which I am very comfortable with as an FG for this recipe. So it looks like it's ready to bottle, as soon as I get a chance!

Warmer temperatures + rousing the yeast + patience. That's all.
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Old 06-28-2011, 05:50 PM   #16
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Glad we could help!

I remember a short while back mentioning how a guy at the LHBS said Scotch ales can be tricky for brewing, and back in the day they would have to occasionally roll the fermenting barrels to rouse the yeast otherwise fermentation would stall. When I mentioned this, a senior member on this board said to not listen to the guy at the LHBS and that with the refined yeasts we use today you don't have to worry about things like that happening.
Apparently they were wrong :P


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