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Old 08-28-2011, 01:48 PM   #1
jksweet
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I am currently brewing a true brew pilsner kit. Started it last sun am and fermentation started and lasted until tues am when it came to a complete halt. SG was 1.041 supposed to finish at 1.012 and is currently stuck at 1.021. It is supposed to be ready to rack a week after starting, however being stuck on 1.021 has me concerned and wondering what to do. Do i go ahead and rack, or do i have to jump start the yeast somehow? Started the fermentation process at approx 68 degrees, and since have increased the temp to 72 degrees. Any advice would be greatly appreciated!!!!!


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Old 08-28-2011, 02:10 PM   #2
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Do some thread searching, pretty quick to find evidence that secondaries are largely pointless. Start agitating the yeast while bumping up the temp slowly over a few days to try and get the yeast active again. Did you underpitch?


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Old 08-28-2011, 02:48 PM   #3
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no used all the yeast supplied and have already bumped temp and stirred twice
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Old 08-28-2011, 05:08 PM   #4
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Secondary fermentation is not pointless. You can give a lot if depth of flavour there like dry hoping or adding spices it will also help clarify your beer. I wouldn't stress to much about being off .09 it shouldn't effect your overall abv to much. I know you want to nail it right on but I wouldn't stress
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Old 08-28-2011, 05:12 PM   #5
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Also if you transfer to secondary it will agitate the yeast and will start to ferment again. Happy brewing!
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Old 08-28-2011, 06:36 PM   #6
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so waiting is a good thing? or would u put in secondary now?
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Old 08-28-2011, 06:45 PM   #7
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I would transfer to secondary now and you should see it start to ferment shown by the next day. Just make sure everything is clean and sanitized and you will be fine
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Old 08-28-2011, 06:52 PM   #8
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Quote:
Originally Posted by jksweet View Post
so waiting is a good thing? or would u put in secondary now?
Don't rack to a secondary until you are finished fermenting. Removing the beer from the main body of yeast will do more harm than good IMO.
Unless you are doing a lagering step, leave it in the primary an extra couple of weeks and then bottle/keg.
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Old 08-28-2011, 07:04 PM   #9
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wow!!! love all the feed back but now i am confused... rack dont rack! how do i know i am done fermenting? stuck at .21 for 6 days now and it is supposed to be done according to the instructions. my gut is telling me to rack to secondary and see what happens!!! this receipe dosnt call for it to be in primary that long!!!
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Old 08-28-2011, 07:40 PM   #10
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Rack it and take a sample in 4 of 5 days and see if it changes either way as long as your clean and sterilized you'll be fine and at the very least it will help you get better


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