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Old 03-12-2012, 09:45 PM   #21
ReverseApacheMaster
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Shake the **** out of the fermenter and warm it up as close to 80F you can. Shaking will get more yeast in suspension and drive out some CO2 which makes the beer less toxic to the yeast so they can keep going. Warming it up will also help you get a few more points out of it.


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Old 03-12-2012, 10:33 PM   #22
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Quote:
Originally Posted by ReverseApacheMaster View Post
Shake the **** out of the fermenter and warm it up as close to 80F you can. Shaking will get more yeast in suspension and drive out some CO2 which makes the beer less toxic to the yeast so they can keep going. Warming it up will also help you get a few more points out of it.
Dude, given what you are fermenting...I can only assume you know what you're talking about in the yeast department

Thanks for slummin' it on the beginner forum and taking the time to respond.


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Old 03-16-2012, 05:40 AM   #23
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Wanted to update you guys on this. I rousted the yeast, and up the temps. Today is day 18 of fermentation, and the airlock (now at 80F) is still bubbling about once a minute or so.

The SG today is 1.022!!!!!!!!!!!!!!!!!!!!!!!!

Oh yeah, and it tastes fantastic. The smell is a bit more alcoholic (ABV: 10.9%) but I wouldn't call it "hot" by any stretch. It's going to age nicely. I'm stoked about this beer. Thanks for the support everyone, if I haven't had too many beers between now and then, I'll update you as the beer ages.

I'm a hophead, so this represented a big stretch for me, and I'm officially feeling optimistic!

Cheers!
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Old 03-16-2012, 10:54 AM   #24
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told ya so

Belgians are awesome, but can take a bit more TLC
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Old 03-16-2012, 11:51 AM   #25
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That's a beautiful hydro sample! Nice job getting the gravity down.

I'm going to bottle mine in a couple days.
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Old 03-16-2012, 07:48 PM   #26
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Right on Zach, GL to ya! Thanks for the help sockmerchant!


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