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Old 02-23-2012, 09:35 PM   #1
Miles_7325
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Default Too high terminal gravity

Hi everyone,

I am at my 13th day and for the past three an expected final gravity of 1.012
Is still at 1.019

OG was 1.047
TG should be 1.012
SG after one week in primary and almost another full week in secondary
Is 1.019

I am afraid I screwed it up.
Can anyone help?
Should pich more yeast?
Temperature fluctuated around 64 and the second week 68/70


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Old 02-23-2012, 09:45 PM   #2
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We need some more info.
Extract or AG?
Mash temp?
Liquid or dry yeast? Starter?

Try to gently swirl to get yeast back in suspension and ramp up temp to 70-72


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Old 02-23-2012, 10:05 PM   #3
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Along with Luckey37's questions,
Was your OG on target?

I've had plenty of brews not hit the exact target gravity specified in the recipes. Doesn't mean it's screwed up though. Worst case you'll have a more flavorful beer with less alcohol.
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Old 02-23-2012, 10:19 PM   #4
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I ended up adding more yeast and amylase enzyme.
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Old 02-23-2012, 10:44 PM   #5
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I'd go with swirling up some yeast back into suspension & wrapping a blanket or old coat around it. Works for me.
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Old 02-24-2012, 09:36 PM   #6
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If it is an extract recipe sometimes it will just refuse to get much lower than that.
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Old 02-24-2012, 09:58 PM   #7
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i had the same problem with a concentrated wort kit i bought. juat add water kind of thing. my OG was .056 the "intructions" said to rack it after 3 or 4 days or when the OG goes down to .20 i checked it and it was so i racked it over.

left it in secoundary for 2 weeks. it slowly cleared up real nice took a reading and ... .020!!!!!! wtf

but according to the math i got the formula for getting the ABV is OG(1.056)-FG(1.020) x 131 =4.7%

i tasted the uncarbed beer and it tasted fine. leaving it in bottles for 2 weeks. been 5 days and i can already see sediment on bottom.

so if i end up with decent tasting beer at 4.7abv i will be more then happy!!!!!

but i already have my secound batch going and its not leaving the primary for 3 weeks!!!!
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Old 02-24-2012, 11:14 PM   #8
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And leave the bottles alone for 3-5 weeks. 2 weeks is def not long enough to carb & condition fully. Good beer cannot be rushed.
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Old 02-24-2012, 11:21 PM   #9
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My bet is that it's done, especially if it is an extract batch. You didn't screw anything up (except for transferring to secondary, which, I suppose can be forgiven). Many extracts are not that fermentable and many, many extract batches finish around 1.020, regardless of what the recipe says it should finish at (search the forum for "curse of 1.020"). Give it another few days and see what happens - you could raise the temp or swirl the yeast and you might drop another point, but don't be worried if you don't.
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Old 02-24-2012, 11:32 PM   #10
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I only got that 1,020 thing once,& fixed that. It was a big beer though. I just can't understand where this manymanymanymanymany extracts stop at 1.020 comes from so regularly. I just don't have that problem.
I do suspect that some extracts you folks are using are either inconsistent in there manufacture,or have too many crystal malts & the like in them. If what you're using keeps stopping at 1,020,check your process & what brand of extracts you're using. It can be as simple as a faulty part of the process. Or maybe the recipe needs a little added sugar to make it ferment down farther. Little things in the process/recipe can have big concequences.


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