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Old 12-03-2012, 09:26 PM   #1
tekintl
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Apr 2012
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Hi Everyone,
Long time reader, this is my first time making a post.

I made the jump to all-grain after a year of extract brewing. My first few AG batches were perfect, however i am having some trouble with my latest concoction.
I brewed a Surly Cynic 10 days ago I used 3787 yeast. I pitched a 1.5L starter at about 66 degrees and kept the temps at there for 24 hours before pushing it to 72. I had vigorous fermentation, but its been stuck at 1.019 for a week. I tried carefully rousing the yeast a few days ago to no avail. I am used to seeing my fermentation get to 1.010.

Should I repitch? Maybe I could even use 1056 just to finish it off?

thanks for reading!

 
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Old 12-03-2012, 09:34 PM   #2
sweetcell
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can you post the recipe? that might provide some clues.

what temp did you mash at? how good (precise) is your thermometer? if you mashed high, you might have created a lot of unfermentable sugars.

3787 isn't always the fastest finisher. it'll keep munching away for a while. not sure if it's going to hit 1.010, but it might well nibble off a few more points.
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What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 12-03-2012, 09:46 PM   #3
tekintl
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Apr 2012
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I use 2 thermometers, one is digital and one is mechanical. they both typically read the same temp.

MASH INGREDIENTS
- 8.75 lbs Franco-Belges Pilsner Malt
- 0.63 lb. Simsons Golden Naked Oats
- 0.63 lbs. Weyermann Acidulated Malt
- 0.63 lbs. Belgian Aromatic Malt

MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 150 F for 60 minutes

Mashout: 170 F for 10 minutes

 
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Old 12-03-2012, 10:01 PM   #4
beergolf
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Quote:
3787 isn't always the fastest finisher. it'll keep munching away fora while. not sure if it's going to hit 1.010, but it might well nibble off a few more points.
That is my experience with 3787 also. It has only been 10 days. I have had 3787 take several weeks to get the last few points down. It will start off and get most of the fermentation pretty fast ( just like your brew) but then take even longer to get it down to FG. Keep it warm and give it a couple more weeks and check again. This is a yeast that cannot be rushed.

 
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Old 12-03-2012, 10:04 PM   #5
tekintl
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can i rack it to a secondary to free-up my primary?

 
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Old 12-03-2012, 10:35 PM   #6
Euripidez
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Quote:
Originally Posted by tekintl View Post
can i rack it to a secondary to free-up my primary?
I would also like to know this. I have a RIS going on two weeks from 1.08 to 1.02, but I racked to secondary with some adjuncts hoping to get below 1.015.
Thanks.

 
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Old 12-05-2012, 08:06 PM   #7
iX_Xi
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I've used 3787 to do a Belgian Pale Ale (brewed last month). It's slow to dry out. On my brew I was 1 week in primary, then rack to 2nd. It continued to dry out for another 11 days and cleared up. I've also brewed with 3724 & 3711. My advice would be rack to 2nd and let it do its thing. You can also agitate the primary every other day to keep nudging things along.
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Bottled: Centennial IPA, Zombie Dust, FatSam Amber, Moose Drool Brown, 2 Headed Zombie DIPA, Fuggle Muggle Brwn, Amer. WIT, Honey Kolsch, Gumballhead

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Old 12-05-2012, 08:14 PM   #8
iX_Xi
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Also lots of these Belgian ales like to ferment around 70+ so depending on your taste profile you might want to put it in a small room with a space heater or get a heat blanket. For my Saisons I started in the mid 60's but as I increased the heat on the space heater - fermentation really picked up in the mid 70's +. Supposedly you can take some of these yeasts into the low 80's w/o problems. I have 20gal fermenting in 4 batches right now. Brewed 2 days apart.
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Keg : 3F Alpha King, Belgian Citra IPA, 2 Headed Zombie DIPA, Russian Imperial Stout Barrel: 3F Robert the Bruce

Bottled: Centennial IPA, Zombie Dust, FatSam Amber, Moose Drool Brown, 2 Headed Zombie DIPA, Fuggle Muggle Brwn, Amer. WIT, Honey Kolsch, Gumballhead

Primary: Saison DuPont, How Rye am I - Saison

 
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Old 12-05-2012, 08:20 PM   #9
sweetcell
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Quote:
Originally Posted by iX_Xi View Post
I've used 3787 to do a Belgian Pale Ale (brewed last month). It's slow to dry out. On my brew I was 1 week in primary, then rack to 2nd. It continued to dry out for another 11 days and cleared up. I've also brewed with 3724 & 3711. My advice would be rack to 2nd and let it do its thing. You can also agitate the primary every other day to keep nudging things along.
one week of primary isn't enough for this yeast. you'll want to do at least 2 or 3 weeks. and racking to secondary isn't going to aid finishing up, it'll actually slow things down since the beer is being taken off the yeast. leave it on the yeast cake.
__________________
What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 12-05-2012, 08:45 PM   #10
iX_Xi
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I take that back... I was in primary (11/1 ~ 11/13) OG 1.086 aerated and 2 packages of 3787. Racked to 2nd 11/13 @ 1.022 for 11 days and it dried out to 1.010 by 11/24.
__________________
- James Faircloth, Chicago IL

Keg : 3F Alpha King, Belgian Citra IPA, 2 Headed Zombie DIPA, Russian Imperial Stout Barrel: 3F Robert the Bruce

Bottled: Centennial IPA, Zombie Dust, FatSam Amber, Moose Drool Brown, 2 Headed Zombie DIPA, Fuggle Muggle Brwn, Amer. WIT, Honey Kolsch, Gumballhead

Primary: Saison DuPont, How Rye am I - Saison

 
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