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Old 01-16-2013, 09:50 PM   #11
upperNY01brewer
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Originally Posted by Golddiggie View Post
About all you can do at this point. You could get lucky, with giving it more time. You might try pitching in fresh yeast (make a starter though). If you do that, chances are you'll need to oak it again since you could lose the oak additions right out the airlock.
If I was to pitch fresh yeast do you think a starter is really needed ? OG was 1.072 and is down to 1.030 and am shooting for 1.016, Ive never been in this position before so this is all uncharted territory for me.

 
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Old 01-16-2013, 11:12 PM   #12
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Originally Posted by upperNY01brewer View Post
If I was to pitch fresh yeast do you think a starter is really needed ? OG was 1.072 and is down to 1.030 and am shooting for 1.016, Ive never been in this position before so this is all uncharted territory for me.
So it's dropped another 10 gravity points since you racked it? If so, then I'd just leave it along for a few more weeks and pull another sample. Pulling it off the cake simply slowed down the process. The yeast is doing all it can, just give it more time before trying to add more yeast.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
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Old 01-17-2013, 12:25 AM   #13
upperNY01brewer
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Mar 2010
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Originally Posted by Golddiggie View Post
So it's dropped another 10 gravity points since you racked it? If so, then I'd just leave it along for a few more weeks and pull another sample. Pulling it off the cake simply slowed down the process. The yeast is doing all it can, just give it more time before trying to add more yeast.
I'm sorry I meant 1.040, so no it hasn't dropped another 10 gravity points.

 
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Old 01-17-2013, 12:50 AM   #14
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Originally Posted by upperNY01brewer View Post
I'm sorry I meant 1.040, so no it hasn't dropped another 10 gravity points.
I'd leave it alone for at least two (to four) weeks from when you moved it. Give it a chance before you go mucking around with it more.
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跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

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