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Old 08-20-2012, 11:32 PM   #11
Golddiggie
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Check to make sure your thermometer is accurate. While you might have thought you were mashing at 149F, it could have been higher than that. That would result in a higher FG since you'll have less fermentable sugars in the wort.
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Old 08-20-2012, 11:46 PM   #12
RBelanger
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How would you guys calibrate a thermometer? with another thermometer...or two? ....Or boiling water?

 
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Old 08-20-2012, 11:54 PM   #13
RBelanger
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Just checked it in boiling water and it read 211.8-212F for a few minutes.

 
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Old 08-20-2012, 11:59 PM   #14
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Quote:
Originally Posted by RBelanger View Post
Just checked it in boiling water and it read 211.8-212F for a few minutes.
Depending on your location's altitude, that could be the correct temp. I would also check it against known accurate thermometers at different temperatures. It could have accuracy issues in the mash temp range.

Also, depending on how hard of a boil you have going, you could have an off reading. I've seen my thermometers read higher at harder boils (seen 214 at close enough to sea level to not matter).
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 08-21-2012, 12:13 AM   #15
RBelanger
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Wow! I tip my hat to you guys! If I only knew half the stuff I learned from this website when I made my first batch of beer.....
Thanks

 
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Old 08-21-2012, 12:59 AM   #16
Golddiggie
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Just checked your elevation. At ~800 ft above sea level, I don't think you'll have any impact on the boil temperature. Still, I would check the thermometer at other known temperatures, or against one that you know is accurate.

Of course, depending on how you mash, and take your readings, you still could have had a higher mash temp.

With an OG of 1.061, as long as the yeast vial was fairly fresh, you should be ok for fermentation. Of course, without knowing how you oxygenate the wort, you could have hampered the yeast there too.

I've gotten into the habit of checking the mash tun temperature a few times during the mash (per hour). I use a thermometer with a pair of thermocouples that stay in the mash (the thermometer sits outside, with a digital display). This allows me to get a better idea of the temperature inside the mash tun without opening it up and letting out heat. The increased accuracy, and better method of getting a reading, has helped a good amount in reaching my desired FG. Of course, making a starter every time also helps. As does oxygenating the wort with pure O2. Things that make better beer, AND are easier on me... WINNING!!!
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 08-21-2012, 01:23 AM   #17
RBelanger
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Oxygenating the wort may have been my problem although I've oxygenated the same way for the past 25+ batches. Lol, I just wash and sanitize hands, cover the end of the carboy and shake the $hit outta it for quite a while, letting more air in periodically. I should invest in an O2 tanks.

 
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Old 08-21-2012, 01:30 AM   #18
lk2bru2
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Aug 2012
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Quote:
Originally Posted by RBelanger
I brewed a 60min IPA clone 3 weeks ago and pitched only the vial of yeast into the wort. I know now that I should always make a starter and that most vials actually only have about 25% viable yeast.

The OG was 1.061 and after 3 weeks, the beer is sitting at 1.020. I tasted the sample and it tastes off. The beer fermented at 68F.

My questions are...
1. Is it too late to re-pitch yeast?
2. Will any off flavours that the stressed yeast produce settle out?

Thanks. I hope to deal with this problem asap
Cheers
I waited 4 weeks and no carb...I opened all the bottles and poured them off in a keg...set the co2 and I'll give it a try on Friday. I considered re a lot of things but this was my solution. This beer was to big, to let go,
without a fight.

 
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Old 08-21-2012, 03:36 PM   #19
duboman
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Quote:
Originally Posted by lk2bru2

I waited 4 weeks and no carb...I opened all the bottles and poured them off in a keg...set the co2 and I'll give it a try on Friday. I considered re a lot of things but this was my solution. This beer was to big, to let go,
without a fight.
Hopefully you did not oxidize your beer by pouring it into keg, keep your fingers crossed that you were able to
Purge it out.
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Old 08-21-2012, 03:54 PM   #20
gwdraper4
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You could also add some Amylase Enzyme (1 tsp per 5 gallons). It is available at most homebrew stores and it'll kick up a stuck ferementation.
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