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Old 11-15-2012, 02:44 AM   #1
robotsNbeer
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Default another stuck fermentation thread? yay!

You would think I wouldn't have to ask this with as many threads as there are about stuck fermentations. But I am.

Sooo I'm making a holiday beer which was brewed 10/20/12 which puts it on the yeast cake for 25 days now. Fermentation was nice and vigorous for a few days then calmed down. The SG was 1.072 @ 79° which makes it 1.074 after correction(?). I measured at 14 days and was getting 1.032. At 21 days, 1.03. So apparent attenuation seems to be < 60%. That seems awful!

I do have 1.5# lactose for 5.5 gallons of beer. I've seen a lot of numbers thrown around about points that lactose will add (lots of 1.004 SG for 1 gallon of water), but my gravity still seems fairly high..

Question is, should I be pitching more yeast or is my beer seriously done?

Fun facts:
- extract with specialty grain recipe
- Wyeast Irish Ale
- made a 1L starter after letting the pack fully expand after smacking
- yeast nutrient added to first .5L of starter boil
- fermented low-mid 60s


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Old 11-15-2012, 03:21 AM   #2
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It probably wouldn't do much good to repitch, but you could try it and see how it goes. Does the beer taste right or is it too malty/sweet? You're looking at about 5.6% ABV (assuming your OG was 1.074); is that around what your recipe was estimating or is it low?


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Old 11-15-2012, 03:39 AM   #3
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The ABV seems right, I estimated 5.5%. It IS sweet but not too sweet and tastes good if you know what you are getting. It's a milk stout modeled slightly after Left Hand but sweeter and not as smokey.
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Old 11-15-2012, 04:07 AM   #4
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tiny bit of amylase can bring it down. start with 1/2 tsp and wait a few days
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Old 11-15-2012, 04:53 AM   #5
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I'd try the amylase enzyme like tre9er suggested before putting more yeast in and see if it squeezes the last bit of FG out of it. Maybe on the next version of your recipe reduce the lactose to 1# and see if that falls more in line of what you were looking for.
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Old 11-15-2012, 05:03 AM   #6
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Quote:
Originally Posted by tre9er View Post
tiny bit of amylase can bring it down. start with 1/2 tsp and wait a few days
can it go directly into beer? do I need to denature it?
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Old 11-15-2012, 05:23 AM   #7
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You can just pour it in and let it do its thing. It'll break down the last of the remaining fermentable sugars to give the yeast something to nibble on. Amylase enzyme is cheap and you should be able to get a bottle from your LHBS for around $3.
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Old 11-15-2012, 06:24 AM   #8
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Great! I'll pick some up this weekend and let y'all know how it turns out.
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Old 11-24-2012, 06:41 PM   #9
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Thought I would update the thread. I bought some amylase last weekend and put a 1/2 tsp in and let it sit a few days. The FG hasn't changed so I guess I'll just have a high FG but the sweetness has mellowed out some. I'm going to bottle tomorrow making it a week since the amylase has gone in. Glad I have it and know about using it for the future.
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Old 11-25-2012, 09:42 AM   #10
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Are you measuring your post-pitch gravities with a hydrometer or a refractometer? This can make a big difference as refractometers are no good after pitching yeast.


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