High FG, do anything or let it be? - Home Brew Forums
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Old 01-16-2012, 12:33 AM   #1
duckmanco
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Hey all, I don't normally deal with what appears to be a stuck ferment, but I thought I'd ask anyway.

I brewed NB's Caribou Slobber extract kit OG 1.052 and pitched a measured amount of Windsor slurry from a previous brown ale, hit the wort with pure o2 for 1 minute as usual, and fermentation kicked off in 5 hours or so.

Checked gravity 3 days in found krausen dropped completely and found a 1.024 FG. I swirled the bucket and used a spoon to resuspend yeast - 1.5 weeks later - FG 1.024....... I expect windsor to attenuate low, and there is a lot of amber lme and dme in the recipe, so.... Done, or repitch something else? I have fresh packs of notty, so4, and so5 ready.

Also, I'll be waiting the requisite 3 weeks before I do anything, but I'm not seeing any gravity changes since about the 3rd day.



 
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Old 01-16-2012, 01:05 AM   #2
mewithstewpid
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I don't think it's ready to bottle at 1024 you risk bottle bombs. If I were in your situation I would pitch us05, a clean yeast as to not disturb the flavored you wanted from the Windsor.



 
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Old 01-16-2012, 02:18 AM   #3
duckmanco
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Appreciate the input. I keg so bombs aren't an issue, but I'm starting to think of pitching something clean as well.

 
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Old 01-16-2012, 03:06 AM   #4
saintdog327
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Yea I agree with the previous responses. I just finished an Imperial Pale Ale that had an FG of 1.020 after three weeks. But considering it's hasn't been nearly that long, I would just wait.
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Old 01-16-2012, 03:21 AM   #5
theonetrueruss
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I'd throw some S05 in and raise the temp a few degrees, give it 2 more weeks then call it done.
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Old 01-16-2012, 03:44 PM   #6
duckmanco
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Let's say I did add the us05, should I return the bucket to the ferm fridge and set the temp or will room temp of 72 where it is now work?

 
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Old 01-16-2012, 05:44 PM   #7
Calder
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72 F will be fine now that most of the fermentables are already gone.

 
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Old 01-16-2012, 07:53 PM   #8
Bithead
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I just had a batch of CS finish at 1.020. The Danstar website says the yeast "demonstrates moderate attenuation which will leave a relatively high gravity". I bottled mine and am not worrying about bottle bombs.

 
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Old 01-16-2012, 08:06 PM   #9
Bookem15
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I brewed that same thing Not too long ago and I also had the same thing. I did 2 things first I pitched the us05 and then let it sit for about 2 weeks and it turned out fine. 2nd I built a stir plate bought a yeast starter kit and ALWAYS do yeast starters now. I brewed it again using a starter and no problems. Good luck you will really like that beer....

 
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Old 01-16-2012, 08:09 PM   #10
Yooper
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How's it taste? A 1.024 caribou slobber actually sounds good to me. If it's not too sweet (and remember carbonation provides some acid bite to counteract some sweetness), I'd keg that baby!


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