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Old 07-07-2007, 05:24 AM   #1
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Default 38 Batches and I'm Still a n00b?

Alright, so, here's the deal. A few weeks back (3 weeks ago I think), I brewed a second batch of my double IPA. OG of 1.094. 113 IBU. Aerated the hell out of it, and pitched with Nottingham which, as far as I can remember, is highly attenuative.

So, once fermentation was visibly done, I took a sample...and it said 1.042. I thought, okay, it's gonna finish high because the extract I used was Laaglander, so...okay. Just let it sit for another week or two and then see.

I just took another reading...1.041. Tastes awesome, though. Not too sweet, fairly alcoholic, very bitter & hoppy. But 1.041? I know...as long as it tastes good, RDWHAHB, but...1.041?


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Old 07-07-2007, 05:27 AM   #2
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Recipe??????????????????????????????????


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Old 07-07-2007, 05:32 AM   #3
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Buy a new hydrometer. At 1.041 I can't imagine how it could not be sweet tasting.
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Old 07-07-2007, 02:51 PM   #4
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Yeah, def. not the hydrometer. I've checked calibration. It's fine. Believe it or not, with 113 IBU, it's certainly possible to not taste sweet at 1.041.

As for the recipe...I don't have it on this compy, but, it was pm, and the extract was about 30% of sugars---said extract was laaglander, which I know accounts for some of the sweetness, but...not that much.
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MOSS HOLLOW BREWING CO.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 07-07-2007, 03:23 PM   #5
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What's you temp? Maybe raising a few degrees and a little swirl would get the yeast back to work.
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Old 07-07-2007, 06:55 PM   #6
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Temp is about 70f. Nottingham's supposed to work as low as 57f, so it should be fine. I'm gonna stir it with a spoon handle or racking cane, and see if it does anything.
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MOSS HOLLOW BREWING CO.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 07-07-2007, 07:07 PM   #7
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Is it possible the 7% or so alcohol is inhibiting the yeast??

You may need to add a yeast with a higher alcohol tolerance.
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Old 07-07-2007, 07:14 PM   #8
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Ok... I am NOT speaking from experience here....

I would make a starter of a more attenuative yeast. However, don't just pitch it and forget it. Add in a mini wort, maybe a half gallon if you can fit it into your fermenter, The problem is the yeast will get really stressed in the ferment because, obviously, the easy sugars have already been consumed.

If it were me, and if I had the time and the space, I would make another batch of IIPA without Laaglander. I would split that batch between 2 carboys, and let them start fermenting. Once the ferment has started, I would top them up with your already brewed IIPA.
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Old 07-08-2007, 01:39 AM   #9
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Quote:
Originally Posted by Biermann
Is it possible the 7% or so alcohol is inhibiting the yeast??

You may need to add a yeast with a higher alcohol tolerance.
It's always possible...but I've had laaglander surpass 12% before.
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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 07-08-2007, 01:43 AM   #10
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Quote:
Originally Posted by Damn Squirrels
Ok... I am NOT speaking from experience here....

I would make a starter of a more attenuative yeast. However, don't just pitch it and forget it. Add in a mini wort, maybe a half gallon if you can fit it into your fermenter, The problem is the yeast will get really stressed in the ferment because, obviously, the easy sugars have already been consumed.

If it were me, and if I had the time and the space, I would make another batch of IIPA without Laaglander. I would split that batch between 2 carboys, and let them start fermenting. Once the ferment has started, I would top them up with your already brewed IIPA.
Yeah...I've kinda been prohibited from brewing anything for awhile. 9 active carboys and 20 cases of backstock kinda have the wifey saying, nay nay.

I have some harvested pacman in the lagerator. Maybe I'll try making a fat starter for it and pitching it, just to see if I can get anything started.


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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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