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Old 01-26-2013, 09:01 PM   #1
Shred
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I had a thread up about a week ago about my mocha stout that had an OG of 1.044, showed no real activity in the airlock for a few days and then read 1.022 as it went into the secondary.

I was concerned, but a few bubbles would pop up here and there in the secondary, so I'd hoped it would continue to ferment.

I took a reading last night and it was still around 1.022 after a week in the secondary. It tastes okay, but I'm wondering if I should pitch some more yeast to finish the fermentation and for carbing???

I'm thinking the yeast (which came with a stout extract kit) was probably old.
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Old 01-27-2013, 07:49 PM   #2
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No thoughts on this? Am I going to risk bottle bombs (or flat beer with the non-responsive yeast) if I bottle at 1.022?
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Old 01-27-2013, 08:03 PM   #3
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Maybe, I had a Saison yeast that stalled at .035 and I went ahead and bottled it. I did end up with a couple bottle bombs, not many but a few. The problem there was that the beer wasn't good at all. I was way too sweet for my liking. 2 things can cause this, yeast stall or what's left is unfermentables. What was your targeted FG?

You've got 2 routes that you can go to avoid bottle bombs:
1)pitch some champagne yeast to finish off fermentation
2)bottle the beers and once it has reached the carb level you are looking for, cold crash all the bottles.

 
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Old 01-27-2013, 08:08 PM   #4
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Target is 1.012. I think I'll give the champagne yeast a shot. Maybe just a half "dose" to minimize the risk of a big flavor change. It doesn't taste terrible now, just a bit metallic.
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Old 01-27-2013, 08:32 PM   #5
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That's the great thing about champagne yeast, it won't affect the flavor of the final product.

 
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Old 01-27-2013, 11:28 PM   #6
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Nice. I'll give it a shot on Tuesday (when my LHBS is open). Hopefully it doesn't oxidize in that time... I'm sure I lost the CO2 blanket when I opened it to get my last hydrometer reading.
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Old 01-28-2013, 12:36 AM   #7
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Quote:
Originally Posted by Shred
Nice. I'll give it a shot on Tuesday (when my LHBS is open). Hopefully it doesn't oxidize in that time... I'm sure I lost the CO2 blanket when I opened it to get my last hydrometer reading.
The CO2 blanket might be more resilient than you realize. Unless you really fan, agitate or blow on it, the CO2 will stay pooled on top of your beer for a long time. Below is a little video demo I made or the CO2 in a bucket that my blow off was venting to. Keep in mind that I had removed the blow off tube hours before and this had been sitting uncovered.

http://youtu.be/UIv_n0Fj_q4

 
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Old 01-28-2013, 12:45 AM   #8
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Hmm.. that's pretty cool, actually. I have it in a 6-gallon carboy with maybe a half gallon of headroom. With that small opening, maybe I do still have a blanket.
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Old 01-28-2013, 02:54 PM   #9
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So, now my question is should I agitate before repitching?
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Old 01-28-2013, 02:59 PM   #10
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Personally, given your Gravity and your target final (and your OG) I'd not agitate it, but just put the yeast in. What happens is that O2 is used for yeast growth, but if it is done later in a brew it will alow the yeast to consume the alcohol to co2 and h2o and leave no alcohol (amoung other undesirable results). If your OG was 1.080 and your current was 1.060, I'd definatly agitate/oxygenate. but you are over 50% sugar fermented, so I'd really avoid unneeded surface agitation. - Hydro readings count as needed fwiw.


BTW, how many lb of fermentables (dme/lme/sugars) did your recipe have? Not steeping grains those are non fermentables.

 
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