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Old 12-03-2011, 10:34 AM   #11
nicegut
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Feb 2010
Lawrence, MA
Posts: 91
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This is a great accomplishment for the yeaties! They have served you well! I did r2eng's "Double W RIS" OG 1.104 and had a stalled fermentation around 1.056 after 7 days of vigorous ferm/blowoff. I had used 2 packs of US-05, repitched some S-33 with some amylase, and got it down to 1.026. Racked off to bulk age and that has been about 7 mos. This tastes unbelievable right now and will be bottling next week.



 
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Old 12-03-2011, 12:56 PM   #12
Sir-Brews-Alot
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Oct 2010
Madison, Wisconsin
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1.110 to 1.030 = 71% attenuation, which is right in line with this yeast (73-77% according to Wyeast). I think you may be fully attenuated, particularly considering the amount of specialty grains in the beer.



 
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Old 12-03-2011, 02:40 PM   #13
Sarrsipius
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Feb 2009
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This is r2eng's Double W recipe. After a good night sleep and reading back this thread i'm not sure why I was expecting it to go much lower. I may have had one too many pulls on the tapper last night. Thanks for all the great responses. I'm going just leave it alone. I'll keg it up in a week or two and go from there. Thanks again!
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Old 12-03-2011, 03:12 PM   #14
Brek81
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Sep 2010
Indianola,IA, Iowa
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you may be able to gain a few points by rousing the yeast.

 
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Old 12-05-2011, 03:56 AM   #15
hafmpty
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Jan 2010
Cincinnat, OH
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Don't know if you've racked to your keg or begun bottling or not, but I just listened to another Brew Strong podcast and they said another thing you could do is warm up your fermentation by as much as 5 degrees OR pitch some lager yeast. They do a good job of fermenting the more complex sugars that ale yeast are not able to eat. Just a thought.



 
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