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Old 06-23-2011, 02:07 AM   #1
firenemus
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Jan 2011
Squaw Valley, CA
Posts: 26
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Hello everyone,
I started an IIPA on 6/5/11. I let it sit in the primary for 17 days at 68*F before racking to the secondary today. When I measured the gravity I was concerned by how high it was (1.037). It tasted OK (a little on the sweet side of course), but I know it's at least 10 points from where it should be. My recipe is below, as well as the estimated and actual OG and FG.
Would someone please give me some advice? Should I try some amylase and if so how much? Should I try repitching (I've got a package of Notty in the fridge)? Should I just let it be? Help...and thanks!

Ingredients (5.1 gallon batch)

6.00 lb LME American Light
6.00 lb LME German Gold
1.00 lb Caramel/Crystal Malt - 15L
2.00 oz Magnum (WB) [10.00 %] (60 min) Hops 54.2 IBU
0.50 oz Centennial (WB) [10.00 %] (45 min) Hops 12.4 IBU
0.50 oz Citra (WB) [13.40 %] (45 min) Hops 16.7 IBU
0.50 oz Amarillo (WB) [8.20 %] (45 min) Hops 10.2 IBU
0.50 oz Centennial (WB) [10.00 %] (30 min) Hops 10.4 IBU
0.50 oz Citra (WB) [13.40 %] (30 min) Hops 14.0 IBU
0.50 oz Amarillo (WB) [8.20 %] (30 min) Hops 8.5 IBU
0.50 oz Centennial (WB) [10.00 %] (10 min) Hops 4.9 IBU
0.50 oz Amarillo (WB) [8.20 %] (10 min) Hops 4.0 IBU
0.50 oz Citra (WB) [13.40 %] (10 min) Hops 6.6 IBU
0.50 oz Amarillo (WB) [8.20 %] (0 min) (Aroma Hop-Steep) Hops -
0.50 oz Citra (WB) [13.40 %] (0 min) (Aroma Hop-Steep) Hops -
0.50 oz Centennial (WB) [10.00 %] (0 min) (Aroma Hop-Steep) Hops -
0.50 tsp Irish Moss (Boil 45.0 min) Misc
0.50 tsp Wyeast Beer Nutrient (Boil 10.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 1600 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.089 SG
Measured Original Gravity: 1.090 SG
Est Final Gravity: 1.021
SG Measured Final Gravity: 1.037 SG

 
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Old 06-23-2011, 02:11 AM   #2
beerman1957
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Apr 2009
Sierra Vista AZ, AZ
Posts: 208
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Possibly a stuck fermentation. I would say that if it is super sweet, it was stuck. I would repitch with more O2 or N2 into the fermenter and get it to 72F. You could use a yeast nutrient. I had ONE beer stuck and I never could get it going again.

Another possibility is that your measurement is not correct. Maybe you have a lot of particulate in the sample? Try to get as much free-floating particulate out of the test.

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Old 06-23-2011, 02:30 AM   #3
stevebuscemi
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Mar 2011
Galveston, TX
Posts: 94
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I brewed an iipa a few days later than you and it has been stuck around 40 for a few days. I made a starter earlier today,of the same yeast I had washed from earlier batch, and just added it to my primary fermenters and shook 'em. I'm hoping it will do the trick but am not sure if the lack of oxygen will allow them to do their job, but I figure oxygenating it now might end up in a green apple. If you can wait a few days I can convey my results, hoping to see krausen in a few hours.

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Old 06-23-2011, 02:32 AM   #4
weirdboy
HBT_LIFETIMESUPPORTER.png
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May 2009
Los Angeles
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Call it an american barleywine and drink up. Although 1.037 is a bit high even for a barleywine.

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Old 06-23-2011, 04:46 AM   #5
firenemus
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Jan 2011
Squaw Valley, CA
Posts: 26
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Quote:
Originally Posted by beerman1957 View Post
Possibly a stuck fermentation. I would say that if it is super sweet, it was stuck. I would repitch with more O2 or N2 into the fermenter and get it to 72F. You could use a yeast nutrient. I had ONE beer stuck and I never could get it going again.

Another possibility is that your measurement is not correct. Maybe you have a lot of particulate in the sample? Try to get as much free-floating particulate out of the test.
Thanks for the advice beerman. I'm confident that the sample I pulled was relatively clean, so I'm sure the reading is at least accurate to a few points. I'm OK with repitching, but I'm afraid of oxygenating the beer too much at this stage.
What about amylase...anyone?

 
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Old 06-23-2011, 04:50 AM   #6
firenemus
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Jan 2011
Squaw Valley, CA
Posts: 26
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Quote:
Originally Posted by stevebuscemi View Post
I brewed an iipa a few days later than you and it has been stuck around 40 for a few days. I made a starter earlier today,of the same yeast I had washed from earlier batch, and just added it to my primary fermenters and shook 'em. I'm hoping it will do the trick but am not sure if the lack of oxygen will allow them to do their job, but I figure oxygenating it now might end up in a green apple. If you can wait a few days I can convey my results, hoping to see krausen in a few hours.
Thanks steve. Curious - what yeast are you using? Thanks

 
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Old 06-23-2011, 06:22 AM   #7
stevebuscemi
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Mar 2011
Galveston, TX
Posts: 94
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I am using WLP023 burton ale. I pitched on a yeast cake so I was expecting a huge blowoff. While I did get a blow off it did not last longer than a day or so, which concerns me because the previous batch blew off for much longer. I'm not sure if I under-aerated it or if my attempt to lower the water temperature slightly cause the yeast to flocculate too quick, but either way hoping this new yeast will do the trick.

 
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Old 06-23-2011, 07:52 AM   #8
Boy
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Oct 2010
Mt Hood, Oregon
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Pitching on a cake and not getting more activity is a question. I would check your gravity next time on a big beer after blow off has stopped. Then look at rousing the yeast and raising your temps.

 
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Old 06-23-2011, 08:44 AM   #9
mburnett274
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Nov 2009
Walla Walla, WA
Posts: 93
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That's a big beer. Since it is almost done I would raise the temprature to the low 70s and give it some more time. I would also rouse the yeast to get some back into suspention.
The yeast are drunk and lazy

 
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Old 06-23-2011, 08:47 AM   #10
rewster452
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Jan 2009
San Francisco, California
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Getting a huge blowoff is not a requisite for a very active fermentation. It's. A good sign of one, but not getting one is just an anomaly.

My thought is you might have racked too early on a slow, steady ferment, a likely scenario with a second generation yeast, like a yeast cake.

You should think about pitching again with a high ABV tolerant strain that has little character, like a champagne yeast. As to 02, I've never done that.
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