Need help: HUGE beer stuck - Page 2 - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Beer Discussion > Need help: HUGE beer stuck

Reply
 
Thread Tools
Old 08-20-2012, 10:06 PM   #11
Mischief_Brewing
Recipes 
 
Jan 2010
Montpelier, VT
Posts: 1,261
Liked 16 Times on 14 Posts


1.138 to 1.042 is 12.8% by volume, 10.2% by weight.

I figure that if I blend it with a 1.070 of the same recipe, I should be at a blended 1.10# if it were at the OG of the first beer, which if I get any sort of decent attenuation, I should be able to land right around 10%.

I started this one with safale 05, racked it onto a fresh cake of 099 high gravity when it finished, and then forgot about it for 6 months. When I checked gravity before racking over to secondary for the oak cubes, I saw it was stuck in the 40s.

I added amylase and a package of 1118 and waited a month. Nothing happened. Added more amylase and another package of 1118 and ignored it for another 8 months. Tried it a few months back and it was still at 1.042

It's super delicious/complex, but cloyingly sweet. I couldn't drink more than 6 ounces at a time.

I'm crushing the grains tonight and will brew this blender batch after work Weds. I really hope this works. I want to be drinking this by my birthday in October....

 
Reply With Quote
Old 08-20-2012, 10:11 PM   #12
Dan
HBT_LIFETIMESUPPORTER.png
 
Dan's Avatar
Recipes 
 
Oct 2010
Makakilo, Hawaii
Posts: 7,040
Liked 2176 Times on 1362 Posts


Quote:
Originally Posted by Mischief_Brewing View Post
1.138 to 1.042 is 12.8% by volume, 10.2% by weight.
Geez.. I should have just stayed in bed today, can't seem to get anything right. You MB are definitely on your A game. I think I'll ride the short bus tomorrow.

Hope your beer turns out great!

BTW.. no sarcasm intended.

 
Reply With Quote
Old 08-20-2012, 11:23 PM   #13
phoenixs4r
Recipes 
 
Jun 2011
Hayward, California
Posts: 1,515
Liked 56 Times on 51 Posts


I heard the high gravity yeast is a super bitch to use. Did you re oxygenate?

 
Reply With Quote
Old 08-20-2012, 11:34 PM   #14
Mischief_Brewing
Recipes 
 
Jan 2010
Montpelier, VT
Posts: 1,261
Liked 16 Times on 14 Posts


I splashed the hell out of it on transfer, and considering it was a fresh cake from a 1.080 beer that I moved after 6 days, it should have worked.

I think I just created a toxic environment for any yeast that I introduced. Safale 05 took it to 12% on its own...

 
Reply With Quote
Old 08-21-2012, 12:05 AM   #15
eastoak
Recipes 
 
Jan 2011
oakland, california
Posts: 3,294
Liked 159 Times on 149 Posts


well, after a year of tinkering....

 
Reply With Quote
Old 08-21-2012, 12:09 AM   #16
daksin
HBT_SUPPORTER.png
 
daksin's Avatar
Recipes 
 
Aug 2011
San Diego, CA
Posts: 4,619
Liked 355 Times on 309 Posts


Dude, your beer isn't stuck, it's DONE. There is no more fermentable sugar left in that beer, even the WLP099 isn't going to help you there. A quick google search shows that various vintages of Dark Lord have had their FGs measured between 1.033 and 1.064 (!!!).
__________________
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!

twitter.com/2kidsbrewing .. facebook.com/2kidsbrewing .. 2kidsbrewing.com

 
Reply With Quote
Old 08-21-2012, 01:15 AM   #17
Mischief_Brewing
Recipes 
 
Jan 2010
Montpelier, VT
Posts: 1,261
Liked 16 Times on 14 Posts


Quote:
Originally Posted by daksin
A quick google search shows that various vintages of Dark Lord have had their FGs measured between 1.033 and 1.064 (!!!).
Whoah. 1.064 is sickeningly sweet!

This is what I thought and why I'm going for the blend. I'm going to mash pretty low and hope that the mix of the two gets me into the low thirties or high 20s final.

 
Reply With Quote
Old 08-21-2012, 04:00 AM   #18
phoenixs4r
Recipes 
 
Jun 2011
Hayward, California
Posts: 1,515
Liked 56 Times on 51 Posts


Quote:
Originally Posted by daksin
Dude, your beer isn't stuck, it's DONE. There is no more fermentable sugar left in that beer, even the WLP099 isn't going to help you there. A quick google search shows that various vintages of Dark Lord have had their FGs measured between 1.033 and 1.064 (!!!).
I don't agree. My barleywine went from a similar gravity to a much lower finish, and that was a single packet of safale05. I don't have notes in front of me but I recall it being 14%. This beer shouldn't have quit at 12. ESPECIALLY with a second yeast added.

 
Reply With Quote
Old 08-21-2012, 04:57 AM   #19
pdxal
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Jul 2010
Portland, OR
Posts: 1,564
Liked 165 Times on 151 Posts


The batch is at roughly 70% attenuation, which isn't bad even though it is sweet. More yeast hasn't helped it, so I would agree that it is done. Blending is about your only option. Good luck.

 
Reply With Quote
Old 08-21-2012, 05:35 AM   #20
TheBeerist
HBT_SUPPORTER.png
 
TheBeerist's Avatar
Recipes 
 
Nov 2010
Seattle, WA
Posts: 257
Liked 13 Times on 13 Posts


Quote:
Originally Posted by Mischief_Brewing View Post
I splashed the hell out of it on transfer, and considering it was a fresh cake from a 1.080 beer that I moved after 6 days, it should have worked.

I think I just created a toxic environment for any yeast that I introduced. Safale 05 took it to 12% on its own...
Why would you pitch from an already high gravity brew onto an even higher gravity brew? The yeast was probably stressed already fermenting that first beer out. Like others have said, 70% attenuation isn't terrible. But I'd never pitch the yeast cake from a 1.080 beer personally.

 
Reply With Quote


Reply
Thread Tools



Forum Jump