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Old 06-16-2012, 06:30 AM   #1
Mar 2012
central, missouri
Posts: 47

I made Biermuncher's Cream of 3 crops modified version BIAB 5.5g batch.

6 lbs 2 row
2 lbs flaked corn
1 lb minute rice
Willamette hops
Safeale US-05

mashed at 154 for 90 minutes (temp never dropped lower than 152), dunk sparged at 170 for 10 minutes.

90 minute boil, I don't remember the exact hops amount, but used willamette. Approx. .6 oz at 60 and .25 for 15 minutes.

OG was around 1.050

After 2 weeks fermenting the gravity reading was 1.020. It was in a swamp cooler with ambient temp at 61 degrees. After 2 weeks, I removed the bucket from swamp cooler and the ambient temp was at around 64 in my basement. One week later the gravity reading was still 1.020. I'm not sure what to do here. I have always hydrated my yeast, this time I just pitched dry. Any suggestions, or am I stuck with this FG? I have a packet of Nottingham. Should I pitch it and hope it helps, or not?


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Old 06-16-2012, 07:14 AM   #2
Jul 2011
Polokwane, Limpopo
Posts: 420
Liked 9 Times on 8 Posts

I would say bump it up to 70 and see what happens.

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Old 06-16-2012, 11:35 AM   #3
Sep 2010
upstate of SC
Posts: 299
Liked 20 Times on 17 Posts

I have had this problem. Raise the temperature up to 70 like mentioned above. Also, very gently stir the wort to raise the yeast back into suspension. Slow stir so there isn't any air.

My Ofry's brown ale went from 1.020 to 1.009 within the week. Here is a video.

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