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Old 01-10-2013, 03:39 PM   #1
TrubHead
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Feb 2012
Winter Park, FL
Posts: 309
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Brewed a bigger IPA at a slightly higher mash temp 153-154F that measured OG 1.086. After 8 days took a measurement of 1.026 so roused the yeast thinking they might need it. It's now day 11 so took another measurement and still at 1.026.

Should the yeast be given more time or is this measurement acceptable for the mash temp?
Appreciate comments.

 
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Old 01-10-2013, 03:52 PM   #2
Toga
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Jan 2010
Michigan
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That is a pretty high final gravity. I typically mash at 152-154. Mashing at 154 will give it a bit more body but not enough to lead to that high of a final OG in my experience. What temp did you ferment it at and what temp is it at now? Also listing what you used for ingredients may help someone pinpoint the issue.

 
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Old 01-10-2013, 03:54 PM   #3
KayaBrew
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Nov 2008
Jay, Adirondack Mountains, NY
Posts: 2,400
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I think you answered your own question. 153-154 mash temp combined with a high OG. 1.026 might be all you get out of this batch.
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Old 01-10-2013, 03:56 PM   #4
TheBiGZ
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Sep 2010
MD
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That's about 70% attenuation...that's about right for US-05.

 
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Old 01-10-2013, 04:22 PM   #5
TrubHead
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Feb 2012
Winter Park, FL
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Thanks for the comments. Think it's time for dry hopping.

 
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