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Old 06-20-2012, 03:29 AM   #1
Brewshock
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Apr 2012
Santa Rosa, California
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My first batch has been in the Primary for 9 days now. The OG was 1.050. My fermentation temp has been a steady 72-74F. I just took a sample and the SG is currently 1.025. Does it sound like I am on the right track?

 
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Old 06-20-2012, 04:12 AM   #2
SmoothSmoke
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May 2012
Monterey, CA
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It appears that the yeast is doing it's job. Don't think it's quite done though. Needs to drop some more.

 
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Old 06-20-2012, 04:19 AM   #3
mewithstewpid
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Jan 2011
Rocky Hill, CT
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Yes you are on the right track! Check the gravity again in 12 days (for 3 weeks total) and if it is at or near the target FG check again the following day or day after. If it is stable bottle away!

 
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Old 06-20-2012, 04:20 AM   #4
mewithstewpid
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Jan 2011
Rocky Hill, CT
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Also what yeast did you use?

 
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Old 06-20-2012, 05:05 AM   #5
Brewshock
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Apr 2012
Santa Rosa, California
Posts: 21


Wyeast 1272 - American Ale II

 
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Old 06-20-2012, 05:07 AM   #6
Brewshock
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Apr 2012
Santa Rosa, California
Posts: 21


Wyeast 1272- American Ale II

 
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Old 06-20-2012, 05:38 AM   #7
wherestheyeast
 
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Feb 2012
Fort Collins, CO
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What does the fermentation look like? I've never used that yeast, but that seems like a long time to only be at 1025...

 
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Old 06-20-2012, 01:14 PM   #8
billl
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May 2012
Raleigh, NC
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Was this an extract recipe or did you do your own mash? What style of beer are we talking about?

 
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Old 06-20-2012, 02:01 PM   #9
bobbrews
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Jan 2011
Sierra, Nevada
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Did you actually sample the temperature of the beer, or did you read the air temp. on a strip gauge? I say this because active ferm. temp. will be about 4-8 degrees higher than ambient air temp. That would put you at 78-82 F ferm temp... and even 72-74 F is a bit high for 1272 in an IPA in my opinion.

I would recommend leaving the beer in the primary for 3-4 weeks then bottling.

 
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Old 06-20-2012, 02:18 PM   #10
TyTanium
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Nov 2011
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I don't know man, 9 days at those temps? It's gotta be pretty close to FG...1272 is a slow fermenter, but I don't think it's that slow. Check it again in a few days...obviously 1.025 is too high, that's only 50% attenuation, you should be shooting for ~75% (FG < 1.015). Do you still see a lot of yeast in suspension? 1272 is a solid flocculator, so it's usually pretty clear (double meaning there) when it's done.

Also, technically an American IPA has a 1.056 minimum OG (in case some elitist challenges you). To me, if it tastes like an IPA, call it an IPA.

 
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