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Old 10-27-2012, 06:27 AM   #1
Jul 2011
Sydney, Australia
Posts: 23

I normally do all grain, but for time reasons did a lazy brew 3 weeks ago with a Coopers Real Ale mix from the local supermarket. Steeped some crystal to add to the wort. Use a recycled Scottish Ale yeast (Wyeast 1728). OG was 1.041. Fermentation went off with a bang and even needed my first blow off tube...

Bottled today with a FG of 1.002 - lowest I have ever seen. I am accustomed to 1.008-1.010.

What will be the effect on the beer?

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Old 10-27-2012, 08:16 AM   #2
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Feb 2011
Wai, Hawaii
Posts: 3,305
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More alcohol

Kaiser Ridge Brewing
Bottled in the refer: Dunkelweizen
Largering in refer: Oktoberfest
Fermenting r: Irish Red
Bottled in the refer: Choc/Coffee Stout
Bottled in the refe:
Bottled in the refe: July 4th IPA
Bottled in the refe: American Imperial Stout


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Old 10-27-2012, 12:43 PM   #3
Jul 2011
Glenview, IL
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A much drier, less sweet beer
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010

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Old 10-27-2012, 01:04 PM   #4
Oct 2011
howell, mi
Posts: 198
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Did you taste the wort beer? At that low of a FG, I'd be concerned there is some kind of infection or your hydrometer is off.

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Old 10-27-2012, 01:16 PM   #5
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Jun 2006
UP of Michigan, Winter Texan
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If you used honey or simple sugars, that could be the cause. Sugars are more fermentable than malt sugars, as honey and/or sugar in water will ferment often to .990.

If you didn't use any simple sugar, then I don't know. I have had one beer stop at 1.007, by mashing very low for a more fermentable wort, and it was clean and crisp tasting.
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Old 10-27-2012, 11:57 PM   #6
Jul 2011
Sydney, Australia
Posts: 23

Thanks for the replies. The wort sample tasted okay so I am not worried about an infection. Hydrometer is okay as well as I have tested it is water and also at different temps and check with temp correction calculations.

I used a Coopers brew booster sugar

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