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Old 01-12-2013, 11:06 PM   #1
schwibbidy
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Apr 2012
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I had a stuck fermentation on my brew with an OG of 1.044 and I'm looking for a FG of close to 1.006 but I'm stuck at 1.020 after 10 days so i shook it around (the temp is at a constant 66-68 degrees) and at day 11 it still wasn't moving downside I pitched another full packet of dry yeast (same amount as originally pitched)

Question is.... How long do I keep it going in my fermenter after the 2nd pitch? Another 2 weeks?

 
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Old 01-13-2013, 12:00 AM   #2
eastoak
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Jan 2011
oakland, california
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was this an extract beer? post some more info on your recipe.

 
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Old 01-13-2013, 01:53 AM   #3
schwibbidy
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Apr 2012
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Yes it was extract with steeping grains I followed palmers book to a T, I moved my fermenter to a warmer room after the 2nd day of fermentation and lost my krausen. It continued to bubble for a few more days but stopped a few days ago.

 
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Old 01-13-2013, 02:15 AM   #4
eastoak
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Jan 2011
oakland, california
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it's probably done, not unusual for extract beer to end at 1020, in fact there are numerous threads here about the 1020 curse. more yeast probably won't help.

 
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Old 01-13-2013, 02:42 AM   #5
Bamsdealer
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Apr 2012
Collegeville, Pa
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What yeast and what were the steeping grains?

That will give us an idea if your beer has reached its final gravity or not

 
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Old 01-13-2013, 05:57 PM   #6
schwibbidy
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Apr 2012
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Click image for larger version

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Here is the recipe I brewed

 
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Old 01-13-2013, 05:58 PM   #7
eastoak
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Jan 2011
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not surprised it's stopped at 1020.

 
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Old 01-13-2013, 09:50 PM   #8
Bamsdealer
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Apr 2012
Collegeville, Pa
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Agreed. Dark lme and crystal 120 is asking for it. Next time try light lme or dme and some some candi syrup for the carmel flavor if youre shooting for a low fg

 
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