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Old 02-08-2013, 07:19 PM   #11
kingwood-kid
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Jul 2008
houston
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ABV should be around 9.5% right now, with roughly 65% attenuation. That's a very fermentable wort, and that yeast can easily tolerate more than 9.5%. With a re-pitch of an active, highly oxygenated starter, you should be able to get to at least 12%, which would be around 1.018. Once you get the gravity down where it ought to be and stable, you'll have to add sugar to prime. Some champagne yeast at bottling would be very cheap insurance.


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Old 02-08-2013, 10:12 PM   #12
dizzyfun
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Sep 2012
Redmond, Oregon
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will recheck FG tonight. Fermented at 70 degrees.


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Old 02-11-2013, 04:41 AM   #13
dizzyfun
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Sep 2012
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Rechecked FG, it was correct. I've hydrated some champagne yeast and thinking about adding it tonight or tomorrow.
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Old 02-11-2013, 07:45 AM   #14
rayfound
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Dec 2012
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Quote:
Originally Posted by dizzyfun View Post
Rechecked FG, it was correct. I've hydrated some champagne yeast and thinking about adding it tonight or tomorrow.
There's a lot of fermentation to do yet. I think you should pitch a new starter of a Belgian and warm it up. This "champagne yeast as magical fix" notion that's around seems misguided to me. You're nowhere near the alcohol limit for a high gravity ale yeast.
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Old 02-19-2013, 07:48 PM   #15
rayfound
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Dec 2012
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Quote:
Originally Posted by dizzyfun View Post
Rechecked FG, it was correct. I've hydrated some champagne yeast and thinking about adding it tonight or tomorrow.
Well, how did things work out? did you get it to dry out?



 
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