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Old 01-10-2012, 02:37 AM   #1
Finishinglast
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Default 120 mile away IPA

Hey everybody,

So I brewed my first batch of beer on the 23rd of December. It's a LHBS Extract IPA.
Due to the fact my apartment was being repainted and recarpeted, I did this 120 miles away at my parents house.

My beer is coming up on the three week mark in the primary. I'm headed down to bottle this week. However, my apparent fg is not as low as one would hope. Here's the recipe:

Malt Extract: Alexanders Pale 9 lbs.
Grain Bill: Crystal 10L 8 oz
Crystal 60L 4 oz
Victory malt 4 oz
Hopping Schedule:
#1 Columbus (13.4%) 1.6 oz 60 min
#2 Cascade (7.4%) 1.0 oz 15 min
#3 Cascade 1.0 oz 0 min
Starting Gravity: 1.067
Fermentation Temp: 65-75 degrees F
Yeast: 1 Packet of Nottingham, 1 packet of US-05 (the actual recipe called for wyeast 001, but the LHBS worker suggested I used the Not and US-05 since I'm a noob).

I aerated the wort through pouring back and forth several times and
I pitched the two packets of rehydrated yeast at 67 degrees.
I didn't take an OG reading and from what I've seen on here, with extracts you are pretty much going to get close to the mark.
The primary (bucket) sat in a 64-67 degree room and had a pretty steady airlock bubble after 5 hours, and for another 60 after that.
I took a hydrometer reading when that had abated and got a reading of 1.030.
I've taken two more readings this week and it seems to have stabilized at 1.023.

My question is what now? Obviously I wish I had gotten down below 1.020. Am I stuck here?


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Old 01-10-2012, 02:44 AM   #2
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It's very common for extract batches (especially with canned liquid malt extract) to finish at 1.020. So, it's probably just fine.

I've had more than a few batches that ended at 1.020 myself. It's been called the "1.020 curse"!

The beer will taste great, I promise.

With 9 pounds of LME, especially if added early in the boil, the wort will have lots of maillard reactions and just not be as fermentable as some other extracts or adding it at the end of the boil.


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Old 01-10-2012, 03:04 AM   #3
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Thanks Yooper I've read so much of your advice to other brewers over the last few months I really appreciate it.

I actually did do a late-boil addition with 7 lbs of the extract 20 minutes prior to flame-out.

As for it tasting good I though it tasted nice during my first hydro reading the day after the krausen fell. Hops, malt and yeast, my three favorite flavors outside of bacon.

Thanks for the advice, looks like I'll be bottling for my birthday
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Old 01-10-2012, 01:23 PM   #4
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Will you have time to dry hop? I like the nice aroma of the IPAs I've had.
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Old 01-10-2012, 02:27 PM   #5
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Quote:
Originally Posted by RM-MN
Will you have time to dry hop? I like the nice aroma of the IPAs I've had.
Agreed. If you have a few days left and some hops. Dry hop your ipa it adds a lot of flavor and aroma. About an ounce will be enough if you decide to
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Old 01-19-2012, 01:16 AM   #6
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Didn't have time to dry-hop this time. Shucks, I'll have to start brewing another batch. I do have a follow up question. Now that I've bottled and the bottles are conditioning how long should I wait before I pack a few cases in the car and drive them from my brewing location back to my preferred drinking location?
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Old 01-19-2012, 01:48 AM   #7
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you can transport them anytime you'd like, i would wait 3 weeks to start drinking though...
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Old 01-19-2012, 03:38 AM   #8
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Cool I was just worried about agitating the works before they had carbed up enough.
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Old 01-19-2012, 03:43 AM   #9
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I left my wallet in El Segundo....
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Old 01-19-2012, 04:16 AM   #10
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The streets here are paved with wallets.


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