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Old 12-01-2011, 11:08 PM   #1
jtupper
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Aug 2010
, Missouri
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So I feel stupid being an avid brewer with lots of batches and knowledge under my belt but please help me figure out what's going on here.

I have made a couple batches recently that havn't finished. Today I sampled the carb level on a Mexican ale and it tasted horrible! I checked the gravity and it was at 1.035. I have a stout that stopped near there too. I just sampled my Christmas ale too and it is 20 pts above gravity.

The only similarities between these beers are safale 5 which I've used before with great success and the addition of pure oxygen. 25-30 seconds worth.

I'm stuck. The fermentation room for all these beers were a uncontrolled bathroom which runs about 60 this time of year. In there I put a glass of water and check temps everyday. And my parents basement which has always worked in the past.

Any thoughts appreciated. In doing a stout right now as we speak and I think I'm going to skip oxygen. And for the first tome I'm using a starter. Hmmm
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Old 12-01-2011, 11:11 PM   #2
bigbeergeek
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How are you measuring the gravity?
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Old 12-01-2011, 11:12 PM   #3
eastoak
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Jan 2011
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if you are not using a starter your fermentation may be crapping out because of it. oxygen will not cause a stuck fermentation.

 
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Old 12-01-2011, 11:18 PM   #4
jtupper
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Aug 2010
, Missouri
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I was just thinking maybe I was using too much oxygen.

I use a refrac but out of suspicion I used my hydro today and got the same values.


I there anything I can do now to fix it? Add yeast? One of them is carbed!
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Old 12-01-2011, 11:26 PM   #5
bigbeergeek
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Quote:
Originally Posted by jtupper View Post
I was just thinking maybe I was using too much oxygen.

I use a refrac but out of suspicion I used my hydro today and got the same values.


I there anything I can do now to fix it? Add yeast? One of them is carbed!
You know that refefracs give incorrectly-high gravity readings once alcohol is present in the beer, right? All you beer is probably fine. Use the hydrometer for FG readings or use an online calculator to correct your upward-skewed hydro readings.
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Old 12-01-2011, 11:29 PM   #6
jtupper
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Aug 2010
, Missouri
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But the taste is sweet and unferm on the Mexican ale
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Old 12-01-2011, 11:31 PM   #7
bigbeergeek
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What does your hydro say the FG is on the mexican ale?
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Old 12-01-2011, 11:36 PM   #8
jtupper
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Aug 2010
, Missouri
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1.02 and its supposed to finish under 1.008
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Old 12-01-2011, 11:43 PM   #9
wildwest450
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Dec 2007
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Quote:
Originally Posted by eastoak View Post
if you are not using a starter your fermentation may be crapping out because of it. oxygen will not cause a stuck fermentation.
Dry yeast doesn't require a starter, It also doesn't require oxygen.

Need more info on the grain bill of each recipe. Sometimes dry and liquid yeast just doesn't do it's thing. Although stopping that soon is very rare.

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Old 12-01-2011, 11:47 PM   #10
Scandalous
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Jul 2010
Sun Prairie
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I am not very experienced with dry yeasts, but 60F sounds a bit cool. Safale lists its range at the bottom end of 59. Seeing that fermentation is a function of initial levels of O2 (check), yeasts counts per volume and OG, the amount you pitched may be a bit low, and temperature, which is also on the low end. As per the above recommendations, use a hydrometer to check the FG. Consider pitching per safale recommendations (rehydrate or add to fermenter, then aerate see:http://www.fermentis.com/fo/pdf/HB/E...e_US-05_HB.pdf) and if doesn't work out, consider using more yeast than 1 packet. Final recommendations for finishing beers. I typically will raise the temp on most of my beers at end of ferment to ensure complete fermentation. It rouses the yeast and therefore helps them consume the remaining fermentables. Finally, drink or blend the carbed beer, but for your higher FG beers still in the fermenter, I have found that pitching a pack of Nottingham to finish has been helpful.

 
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