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Old 04-07-2012, 05:14 PM   #11
ReverseApacheMaster
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Aerate and raise the temperature.

 
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Old 04-07-2012, 07:09 PM   #12
196osh
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Aerate near the end of fermentation?

 
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Old 04-07-2012, 08:39 PM   #13
ChillWill
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I've had a dubbel stall at 1.036 with the rochefort yeast, which apparently it often does, so I've sent in the Americans (wlp001 slurry), seems to be doing something; not sure what or how much until I've taken a gravity reading.

 
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Old 04-08-2012, 12:18 AM   #14
House12
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Aeration after the initial phase of yeast growth encourages respiration rather than anaerobic ethanol production. You don't want to aerate beer after the yeast starts eating sugars.

Some of the monks let their fermentations get above 80F after krausen subsides to drop those last couple points. In my opinion, adjunct sugars should always be added after the yeast has eaten the complex sugars. In as little as one generation, budding yeast can lose the enzymes needed to consume certain sugars when simple sucrose levels are so high.

 
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Old 07-01-2012, 01:48 PM   #15
bigtoe
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On 4.13, I added a 2 L starter of 3711 at high krausen and let that take effect until 5.6, where the FG was 1.018 (even though there was still yeast activity, but since the numbers and the sample were deemed good, I put an end to all that waiting business). After nearly 2 months in the keezer, some goblets were pulled on 6.29 and the result was worth the wait. Smoothness noticeably increased, sweetness noticeably decreased (although still present in an enjoyable amount). Lessons learned: with big beers, ferment simple sugars after the wort has finished fermenting, use O2 (which I have since invested in), and resort to ze Frech Saison when the bastard is stuck. I've since renamed the brew to the Belgian Bastard, due to all the issues it was giving me, and at over 11% alc/vol, it can be a bastard if ye don't watch it~ Ahh, beer....

 
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Old 07-01-2012, 02:12 PM   #16
passedpawn
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Ah, a happy ending. Excellent.
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Old 07-01-2012, 04:24 PM   #17
ChillWill
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Quote:
Originally Posted by ChillWill
I've had a dubbel stall at 1.036 with the rochefort yeast, which apparently it often does, so I've sent in the Americans (wlp001 slurry), seems to be doing something; not sure what or how much until I've taken a gravity reading.
Mine dropped to 1.017 btw, only a point or two higher than I expected.

 
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