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Old 01-17-2013, 04:05 AM   #1
ProstheticHead
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I brewed my True Brew Porter extract kit on 1-1-13. I posted in another thread about my 85 degree yeast pitch (too high I know). Anyways, my OG was 1.044, and I had excellent activity within 24 hours. But since then, no visible signs of fermentation, and I've been at 1.020 for over a week now. My target FG is 1.012. Any advice here? I don't know if pitching more yeast is recommended. Thanks in advance.


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Old 01-17-2013, 04:15 AM   #2
eastoak
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extract beer often stops at 1020, the dreaded "1020 curse".



 
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Old 01-19-2013, 07:11 PM   #3
ProstheticHead
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Thinking about racking to secondary today, I wasn't going to, but I feel like this beer needs to sit longer, and it's been in the primary for almost 3 weeks now.
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Old 01-19-2013, 07:23 PM   #4
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SO you pitched at 85', but what have you been fermenting at since then? Have you tried to rouse the yeast by gently swirling or stirring (sanitize!) the fermenter?
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Old 01-19-2013, 07:27 PM   #5
ProstheticHead
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It's been fermenting between 67 and 70 degrees. I did stir it gently about a week ago.
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Old 01-26-2013, 02:00 AM   #6
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Take another hydrometer reading. It may still be at 1.020. After 3 weeks in the primary you should be good to go. Bottle that sucker!
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Old 01-26-2013, 03:15 AM   #7

Was your OG of 1.044 expected or measured? If measured, what was the expected based on the recipe?

As mentioned above, 1.020 is a common ending point for a lot of extract, early brews...but with a 1.044 OG I would still expect things to get lower, which is why I am questioning the OG.
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Old 02-01-2013, 07:28 PM   #8
ProstheticHead
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The OG was 1.044 which was right on par with the recipe...update though, after swirling the wort a bit, I measured the gravity a few days later and it was at 1.014, so she's still active, but since it had been in the fermenter for almost 3 weeks, I went ahead and racked to secondary to let it sit a little longer. No sense in rushing at this point.
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Old 02-01-2013, 08:28 PM   #9
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not sure how anyone can speculate anything without knowing what type of yeast it was?


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