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Old 05-27-2012, 09:16 PM   #1
phoenixs4r
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Jun 2011
Hayward, California
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We decided to take some scraps of hops left about and throw it together with some pale and smoked malt for an experiment:

22lbs pale 2 row
2 lbs smoked malt (cherry wood, if that matters)
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Safeale 05

OG 1.062 @ 11.5 gallons (hit the numbers perfectly) Beersmith estimates our FG at 1.10

Sat for a month cause we got busy, kegged it today, down to 1.002.

Thermometers are calibrated.

Wild bug? Shows no signs. Tastes fine. Thoughts?

 
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Old 05-27-2012, 09:33 PM   #2
idigg
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Dec 2010
West Allis, WI
Posts: 397
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I saw another thread here stating it went to 1.002 with us05. Weird... my batches with us05 go no lower than 1.010 even at a month in primary. Did you mash for a long time or something?

 
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Old 05-27-2012, 09:43 PM   #3
phoenixs4r
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Jun 2011
Hayward, California
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Quote:
Originally Posted by idigg
I saw another thread here stating it went to 1.002 with us05. Weird... my batches with us05 go no lower than 1.010 even at a month in primary. Did you mash for a long time or something?
Nope normal 60 minutes. It created a damn good summer beer I'm just worried about being able to reproduce it next year! Lol

 
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Old 05-28-2012, 01:25 AM   #4
J311gonzo
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Jan 2011
Akron, Ohio
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I have this "problem" if you want to call it that with most of my beers... and I believe its because I do not do a yeast starter... do you? I was told that I get this crazy attenuation with my ales because of this.

 
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Old 05-28-2012, 01:26 AM   #5
phoenixs4r
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Jun 2011
Hayward, California
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Dry yeast, rehydrated only. I do this for all my beers and don't have this issue.

 
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Old 05-28-2012, 09:23 AM   #6
b33rmug
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Nov 2011
Jacksonville, Florida
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I have the orange wheat from another thread in the fermenter and the US-05 took it down to 1.004. I thought it was done earlier, but it's kept going.

 
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Old 05-28-2012, 10:03 AM   #7
emjay
 
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Jan 2011
Toronto, Ontario
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Quote:
Originally Posted by J311gonzo
I have this "problem" if you want to call it that with most of my beers... and I believe its because I do not do a yeast starter... do you? I was told that I get this crazy attenuation with my ales because of this.
You ever use 3711?

 
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Old 05-29-2012, 11:55 PM   #8
ellijo89
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Nov 2009
Kennewick, WA
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I actually just had the same problem as well. 1.05 OG, 154F mash temp, US-05. I over pitched just a touch but also didn't aerate like usual. I expected right around 10-12 FG, but checked it out of primary and it is looking to be right around 1.005. Just like yours mine tasted fine. Pretty confusing.

 
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