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Old 10-03-2012, 08:43 PM   #1
mmead
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Nov 2011
Staunton, VA
Posts: 60
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FG has been 3 days stable. I was thinking of adding some champagne yeast to get the FG down below 1.020. Does that strike you as a good idea, or am I done?

 
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Old 10-03-2012, 08:49 PM   #2
Newmanwell
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May 2012
Jacksonville, FL
Posts: 55
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83% efficiency. It's not too shabby.
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Old 10-03-2012, 09:14 PM   #3
petree3
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Feb 2012
San Luis Obispo, California
Posts: 103
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Attenuation, not efficiency. Something that is that high in alcohol needs some conditioning time anyway, I would transfer it to a keg or secondary and wait a month.

 
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Old 10-03-2012, 09:30 PM   #4
Newmanwell
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May 2012
Jacksonville, FL
Posts: 55
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Quote:
Originally Posted by petree3 View Post
Attenuation, not efficiency. Something that is that high in alcohol needs some conditioning time anyway, I would transfer it to a keg or secondary and wait a month.
That's what I ment to type. Thanks.
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Kegged: Smoked Stout, Rye IPA, Belgian Blonde
Bottled: English Barleywinne
Primary: Hefeweisen, Triple

 
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Old 10-03-2012, 10:02 PM   #5
AirricK
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Feb 2012
Perris, CA
Posts: 21
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How did you aerate?

 
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Old 10-03-2012, 10:22 PM   #6
periwinkle1239
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Apr 2011
St. Louis, Missouri
Posts: 357
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+1 to leaving and conditioning it. No need to lower gravity anymore. Sounds like perfect attenuation.

 
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Old 10-03-2012, 10:30 PM   #7
mmead
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Nov 2011
Staunton, VA
Posts: 60
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Aerated with sanitized whisk attached to power drill once or 3x a day. Great churn.

 
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