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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Dunkel stuck at 1030
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Old 03-13-2012, 03:44 AM   #1
BrewJob87
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Why will my dunkel not ferment out!!?!? Brewed over 3 weeks ago... Has been at constant 68 to 70 this whole time.. Pls help
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Old 03-13-2012, 05:36 AM   #2
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Looking at your malt bill alone I can see that near 20% of the grist isn't fermentable (carapils, dextrose, chocolate malt). I bet that's it. Also you didn't mention anything about oxygen so yeast so I'm assuming that you may have under pitched and not have oxygenated the wort....
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Old 03-13-2012, 05:47 AM   #3
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Yeah you are a little low on the attenuation at under 60%. The above poster noted some potential issues (however it's news to me that dextrose isn't fermentable). Without knowing more about your process, it's impossible to help.

What yeast strain did you pitch, and how much? How was your yeast handled prior to pitching? How old was it?
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Old 03-13-2012, 05:58 AM   #4
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sorry to change the subject, but, what app is that on the iphone?
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Old 03-13-2012, 06:02 AM   #5
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Quote:
Originally Posted by osagedr View Post
Yeah you are a little low on the attenuation at under 60%. The above poster noted some potential issues (however it's news to me that dextrose isn't fermentable). Without knowing more about your process, it's impossible to help.

What yeast strain did you pitch, and how much? How was your yeast handled prior to pitching? How old was it?
Woops!! For some reason I thought it was lactose....My bad...
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Old 03-13-2012, 06:15 AM   #6
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I have a similar issue with an imperial stout, can additional yeast be pitched to finish it out, our is it best to leave as is?
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Old 03-13-2012, 07:15 AM   #7
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Quote:
Originally Posted by corn View Post
I have a similar issue with an imperial stout, can additional yeast be pitched to finish it out, our is it best to leave as is?
If you decide to pitch additional yeast, make a big starter and pitch it when the yeast is at high krausen --- that's your best bet and knocking a few points off of the beer. Then again, a forced fermentation test will tell you if adding more yeast will be a waste of your time anyway...
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Old 03-13-2012, 07:18 AM   #8
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Yeast?
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Old 03-13-2012, 07:22 AM   #9
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Yeast?
Good question.
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Old 03-13-2012, 07:31 AM   #10
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Quote:
Originally Posted by pdxal
Yeast?
according to my numbers I under pitched yeast. now that fermentation should be complete, I am not hitting my anticipated FG. so I was assuming that it is sure to initially under pitching?
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