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Old 09-27-2012, 10:47 PM   #1
BWN
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I brewed Edworts Oktoberfest ale and got an OG of 1.068, I had to let it sit for 6 weeks and ended up with 1.002. Seems awful low to me, any thoughts?

 
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Old 09-27-2012, 11:16 PM   #2
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How's it taste?
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Old 09-27-2012, 11:27 PM   #3
BWN
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It tasted fine when I put it into the keg yesterday. I didn't see anything that looked like an infection. I pitched the yeast left over from a kolsch. I didn't wash it I just saved a slurry in a mason jar. I may have over pitched.

 
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Old 09-27-2012, 11:31 PM   #4
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Quote:
Originally Posted by BWN
It tasted fine when I put it into the keg yesterday. I didn't see anything that looked like an infection. I pitched the yeast left over from a kolsch. I didn't wash it I just saved a slurry in a mason jar. I may have over pitched.
It does seem low, but overpitching can't cause overattenuation. What was your recipe and mash temps?
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Old 09-27-2012, 11:38 PM   #5
BWN
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Here is the recipe:
http://www.homebrewtalk.com/f63/bee-...est-ale-38880/

I mashed at 152 degrees. I stirred it 3 times during the 90 minute mash.(I have been having efficiency problems lately and was making sure it was well mixed) It was 147 degrees at the end of 90 minutes.

 
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Old 09-27-2012, 11:54 PM   #6
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Damn! Well, if it tastes good...
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Old 09-28-2012, 12:34 AM   #7
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Quote:
Originally Posted by dfc View Post
Damn! Well, if it tastes good...
Well I just pulled a sample from the keg, I carbed it in 2 days, usually I do it over 2 weeks time but I was worried and wanted to try it. It doesn't taste so great it has kind of a nail polish aftertaste. I am going to let it sit for a few more days and try it again, but I think I know how it will turn out.

 
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Old 09-28-2012, 02:59 AM   #8
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Quote:
Originally Posted by BWN View Post
Well I just pulled a sample from the keg, I carbed it in 2 days, usually I do it over 2 weeks time but I was worried and wanted to try it. It doesn't taste so great it has kind of a nail polish aftertaste. I am going to let it sit for a few more days and try it again, but I think I know how it will turn out.
Unfortunately, that could explain the 1.002 FG...sorry
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Old 09-28-2012, 05:53 AM   #9
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Could the nail polish aftertaste be strong alcohol flavor? I have a few fermenters that I just recently tested the gravity on and all 3 showed readings under 1.010... They taste fine to me but I'm gonna put them in kegs tomorrow.. I'm somewhat worried, but I'm hoping I just had great fermentation. They have been there for a few months as well..

 
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Old 09-28-2012, 01:15 PM   #10
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Quote:
Originally Posted by BrewJob87 View Post
Could the nail polish aftertaste be strong alcohol flavor? I have a few fermenters that I just recently tested the gravity on and all 3 showed readings under 1.010... They taste fine to me but I'm gonna put them in kegs tomorrow.. I'm somewhat worried, but I'm hoping I just had great fermentation. They have been there for a few months as well..
1.002 is a different beast than 1.010. 1.010 is certainly dry, but not indicative of any problem - many people would kill to have their beers finish that low (depending on style of course). Once you start hitting 1.006 or lower you start to enter an area that most "normal" fermentations don't venture. In a malt-based wort, 1.002 is usually attained because of some sort of super-attenuative critter, like Brettanomyces or some bacteria. Also, the solventy/nail polish taste is a common off-flavor associated with some sort of infection.
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