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Old 11-30-2012, 05:23 PM   #11
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I'm just starting out with little technical knowledge, can someone tell me what the 1.020 wall is?

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Old 11-30-2012, 05:32 PM   #12
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It's the gravity an extract batch stops fermenting at when it should go lower.

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Old 11-30-2012, 06:30 PM   #13
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Have you calibrated your hydrometer to make sure its giving accurate readings?

After 20 or so batches, have you thought about maybe making the jump to All Grain? Save about $10 bucks a batch and put FG in your control.
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Old 11-30-2012, 06:38 PM   #14
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Easy fix...

Use Extra Light DME that has ppg ratings close to that of real 2-row, e.g. 37 ppg. I would recommend adding about half of it at flameout.

Be extremely accurate with your recipe; weights, volumes, gravity points contributed, evaporation from the boil, etc. (it may simply be a recipe issue). Employ full volume boils with no top off water whenever possible.

Don't add too much crystal. Keep it below 7% total.

Do substitute 10-13% corn sugar at flameout in place of extract. You'll need about double what is typically seen in all grain recipes. This technique works very well but is better in pale, low to moderate bodied American ales.

Make an appropriate sized yeast starter with high attenuating yeast. Intermittent shaking is good. Stir Starters are better. Yeast nutrient and/or amalyze enzyme may help.

As someone else mentioned, aerate well before pitching the yeast.

Keep your temperature control down pat for the duration of the yeast starter & primary. For instance, with Cali Ale yeast, consistent ambient air temps in the low 60s should work very well for you (if you don't have a thermometer to measure the wort/beer more accurately).

If all else fails, look into partial mash with some real 2-row in place of extract. Mash the grain around 147 F for an hour.

And lastly, patience. Give your beer 3-4 weeks before bottling.
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Old 11-30-2012, 10:25 PM   #15
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The one thing that bothers me the most. My first 2-3 batches before i started adding,starting with anything. Just following the directions, shaking the carboy and adding yeast seemed to ferment out better.

Ive always kept my temps in check with a fermentation chamber since day 1.

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