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Old 12-07-2011, 03:07 AM   #11
jester5120
 
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Quote:
Originally Posted by bassballboy View Post
Just wanted to update everyone, it started bubbling today!!
good to hear

 
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Old 12-07-2011, 04:33 AM   #12
badbrew
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Recipe makes me hungry.

 
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Old 12-07-2011, 04:51 AM   #13
midfielder5
 
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Next time, check out mrmalty.com for a pitching rate calculator. You input OG, yeast age (production date is on the package), etc.
I would guess it says you needed to pitch two liquid yeasts for that high an OG (or an appropriate starter).
good luck.

 
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Old 12-07-2011, 03:57 PM   #14
bassballboy
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I put it in the fermenter on Sunday. Should I pour another yeast packet in it?

 
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Old 12-07-2011, 04:50 PM   #15
midfielder5
 
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What is gravity now?

Also, I don't see how your OG gets 24 points higher than the kit with that small amount of extra fermentables. Unless your volume is less than 5 gallons.
Plug the ingredients in BeerSmith, or a
freebie like hopville.com.
You also need to calibrate your hydrometer in distilled water (mine reads .004 high, which made me happy bc all my beer was finishing at "1.018")

 
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Old 12-21-2011, 09:47 PM   #16
bassballboy
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I calibrated my hydrometer, it reads pretty much spot on.

I measured the gravity last night, it came to 1.024... fairly big beer. I filled to 5.5 gallons, but possibly should have done 6 with all the chocolate etc in it. I'll give it a few more days then bottle it.


I will say this - there was an incredible amount of sludge sitting on top of the beer that covered the whole thing - the yeast was apparently having a nice dinner!

 
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Old 12-21-2011, 09:50 PM   #17
BradleyBrew
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I used Euro yeast about 6 months ago...even with a starter it had a decent lag time of around 15 hours.

 
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Old 12-21-2011, 10:05 PM   #18
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Hmm, well cocoa powder doesn't have any fermentables in it, so while it will raise the OG simply by being dissolved in the wort, it won't contribute to any sugars being consumed by the yeast. Be prepared that your FG will be quite a bit higher than the recipe target. The sugar in the PB powder will ferment out, but not the rest.
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Old 12-21-2011, 10:17 PM   #19
bassballboy
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Quote:
Originally Posted by sheeshomatic View Post
Hmm, well cocoa powder doesn't have any fermentables in it, so while it will raise the OG simply by being dissolved in the wort, it won't contribute to any sugars being consumed by the yeast. Be prepared that your FG will be quite a bit higher than the recipe target. The sugar in the PB powder will ferment out, but not the rest.
Plan is to check it again Monday then bottle if it hasn't changed

 
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Old 12-22-2011, 12:22 AM   #20
BOBrob
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Quote:
Originally Posted by bassballboy View Post
I calibrated my hydrometer, it reads pretty much spot on.

I measured the gravity last night, it came to 1.024... fairly big beer. I filled to 5.5 gallons, but possibly should have done 6 with all the chocolate etc in it. I'll give it a few more days then bottle it.


I will say this - there was an incredible amount of sludge sitting on top of the beer that covered the whole thing - the yeast was apparently having a nice dinner!
So it has been 2 weeks with a yeast starter issue? I would wait at least another week, if not more and see where the gravity goes. The sludge on top is pretty good sign it is still fermenting. When the yeast are done the kreusan will fall to the bottom. Thats been my experience, just a suggestion. Cheers

 
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