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Old 02-05-2013, 02:18 PM   #11
JLem
 
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Well...I took another sample, left it out all day, used a whisk to degas it...and the gravity still reads 1.024. It very well may be done, but it just makes me nervous to bottle it with this uncertainty. I am going to be brewing an altbier soon, so I think I will pitch some of the yeast starter for that beer (wlp036) into this stout and see if anything happens. If it still remains at 1.024 then I will feel more confident in calling it done.
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Old 02-05-2013, 03:00 PM   #12
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The only other thing ill add would be the accuracy of your thermometer when you mashed as a coupe degrees higher could be a contributing factor as well
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Old 02-05-2013, 03:18 PM   #13
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Quote:
Originally Posted by duboman View Post
The only other thing ill add would be the accuracy of your thermometer when you mashed as a coupe degrees higher could be a contributing factor as well
I had wondered about this as well. Thermometer paranoia is why I bought a Thermapen.

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Old 02-05-2013, 06:51 PM   #14
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Quote:
Originally Posted by duboman View Post
The only other thing ill add would be the accuracy of your thermometer when you mashed as a coupe degrees higher could be a contributing factor as well
I hear ya, but, I am sufficiently confident in my thermometer (it reads 211.5°F in boiling water). And if I remember the brewday correctly. I may have mashed in lower than I wanted to...though I also have a recollection of then adding some boiling water to up the temp...now where did I put my brewday notes? Did I take any brewday notes?
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Old 02-11-2013, 05:05 PM   #15
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Ok...so here's what I did...I racked a German Pils into secondary on Friday and pitched some of the yeast slurry (wlp833) into a pint of starter wort. On Saturday morning I pitched this starter into the potentially stalled stout. I did see some airlock activity on Sunday...but it may also just have been some off-gassing from the warming house. I'll take a gravity reading tonight or tomorrow and see if there's been any change. If not, I will consider it done and bottle. If the gravity has dropped I'll let it go a few more days and see where it ends up.
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Old 02-11-2013, 05:24 PM   #16
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I've had similar problems with beers stalling a bit around 1.020 that should finish 4 or 5 points lower. My best success has been rousing the yeast and warming to "high" temp for the ale yeast strain you're working with. Looks liek WWLP001 upper end is 73F, maybe try swirling up the yeast well and bringing it up to 72/73F for a couple days to see if some of that extra sugar will get eaten up?
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Old 02-11-2013, 06:08 PM   #17
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Quote:
Originally Posted by FourSeasonAngler View Post
I've had similar problems with beers stalling a bit around 1.020 that should finish 4 or 5 points lower. My best success has been rousing the yeast and warming to "high" temp for the ale yeast strain you're working with. Looks liek WWLP001 upper end is 73F, maybe try swirling up the yeast well and bringing it up to 72/73F for a couple days to see if some of that extra sugar will get eaten up?
Thanks...but already tried that to no avail. Pitching the pint of lager yeast is my last attempt. If the gravity does't drop, I will be confident it is done and assume it was the combination of roasted and crystal mats and mash temp. Again, I am not overly worried...just trying to troubleshoot an unexpected outcome.
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Old 02-12-2013, 01:58 PM   #18
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Sometimes I save a little wort (just enough to fill a hydrometer tube) and add it to the dregs of my starter. I'll let that ferment on the counter. Then I have some idea of how low I can expect the beer to go. I figure at the higher temp, with me swirling now and again, it will ferment out as far as its going to.

Just an idea you might try next time you make that recipe.

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Old 02-12-2013, 02:11 PM   #19
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Quote:
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Sometimes I save a little wort (just enough to fill a hydrometer tube) and add it to the dregs of my starter. I'll let that ferment on the counter. Then I have some idea of how low I can expect the beer to go. I figure at the higher temp, with me swirling now and again, it will ferment out as far as its going to.

Just an idea you might try next time you make that recipe.
That's called a 'satellite' ferment. I do something similar. After I pitch I fill my hydrometer tube for my OG and just let it sit out. It helps me with my temperature strategy for the main ferment. I start all my ales at a low temperature and then finish high.

 
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Old 03-09-2013, 09:50 PM   #20
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Just to close this thread out...I finally got around to bottling this sucker. FG was 1.022. Given the amount of time, the rousing, the increased temperature, and the pitch of active lager yeast, I am confident that 1.022 was where it was supposed to finish. This actually makes sense when I look back at the original recipe I got from the Snake River brewer. The recipe seemed to have too high an OG and too much grain for a 6% ABV beer, so I adjusted down assuming it was going to finish at 1.015 or so...never really thinking that it wouldn't. Well, scaling back the recipe and finishing at 1.022 leaves me at 5.3%. If I had left it alone and started where he told me to I would be right at 6%! It just never occurred to me to ask what their finishing gravity was! Lesson learned I guess. This beer is still going to be a great beer - I'm drinking a chilled, uncarbed sample right now and I'm very happy with how it is tasting.
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