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Old 07-24-2011, 05:50 PM   #1
Miket1099
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May 2011
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This is my second batch an i brewed an irish red ale and the OG before putting I'n the fermentor was 1.040. I pitched the yeast and a week later i checked the gravity ready again and it was at 1.020. Also it seems that the activity of the yeast has stopped. Not sure what to do i was thinking of transferring it to a second stage and re pitching yeast or something any ideas



 
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Old 07-24-2011, 06:05 PM   #2
GodsStepBrother
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Did you oxygenate the wort? How much yeast did you pitch?

It has only been 1 week, it is going a bit slow, but there is still time. I wouldn't take it off the yeast cake yet, especially if there is still fermenting to do. I am the no secondary brewer as well.

Did you oxygenate the wort prior to pitching your yeast. Was this an all grain batch, mini mash, or extract?

You could try rousing the yeast up a bit from the bottom of the fermenter, give the fermentor a little tilt. That try and avoid any type of splashing. Also keep try and keep the fermentation temperatures steady, do you have temperature control?



 
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Old 07-24-2011, 08:27 PM   #3
Miket1099
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May 2011
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I did not oxygenate the wort i Learned to do that after i brewed a couple days later. Also i pitched a dry yeast which i mixed I'n warm water for about 30 mins and it was an extract brew with speciality grains could

 
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Old 07-24-2011, 08:29 PM   #4
Miket1099
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May 2011
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I mabye mix the beer lightly with a brewing spoon to get sone oxygen I'n there.

 
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Old 07-24-2011, 08:31 PM   #5
avidhomebrewer
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I would rouse the yeast (gently swirl the carboy for a few minutes) and let it go from there. If needed, warm the carboy up a few degrees after rousing.

 
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Old 07-24-2011, 09:15 PM   #6
Yooper
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Quote:
Originally Posted by avidhomebrewer View Post
I would rouse the yeast (gently swirl the carboy for a few minutes) and let it go from there. If needed, warm the carboy up a few degrees after rousing.
I probably would only give it a gently swirl, and then leave it alone. It's not uncommon at all for extract beers to finish at 1.020.

It just may well be finished and unnecessarily stirring it or agitating it will only risk oxidizing it at this point.
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Old 07-24-2011, 09:25 PM   #7
BradleyBrew
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If not 100% necessary to oxygentate the wort when using dry yeast. Did your rehydration of the yeast go ok? If not you may have lost a good amount of viable yeast... I always just pitch my yeast straight from the packet. What dry yeast did you go with?

 
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Old 07-24-2011, 11:10 PM   #8
businesstime
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I would defintitely give it another week. I'll have beers not finish out in 7 days from time to time.

 
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Old 07-24-2011, 11:35 PM   #9
Miket1099
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May 2011
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so if i leave it for another week and check the gravity reading and it is still at 1.020 does that mean i could actually bottle the beer or let it mature in the fermentor.

 
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Old 07-24-2011, 11:42 PM   #10
Yooper
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Quote:
Originally Posted by Miket1099 View Post
so if i leave it for another week and check the gravity reading and it is still at 1.020 does that mean i could actually bottle the beer or let it mature in the fermentor.
If it's still 1.020, it's ok to bottle. I'd wait until the beer was clear (less stuff to fall out in the bottle) and then I'd bottle it.


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