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Old 02-10-2013, 07:58 PM   #1
branCHEs
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Jan 2013
Minneapolis, Minnesota
Posts: 106
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I brewed it 3 weeks ago, transferred to secondary 1 week ago.

Here is the recipe:

Sacch' rest 155 for 60 min

Mash out 170 for 30 min

1-2 weeks primary, 4 weeks secondary

11 English Maris otter
1.85 lbs flaked oats
1 Belgian special b
.85 Franco-belges kiln coffee malt
1 English chocolate malt
.5 English black malt

Boil time and additions

60 min 1 oz nugget pellet hops
30 min .5 oz willamette pellet hops
0 min .5 oz willamette pellet hops

OG 1/20/13 : I messed up here.... Too many beers in me and I can't remember exactly what it was.... Beer calculator says it should be 1.075, my very poor memory is telling me 1.07

Gravity 2/6/13 : 1.04

Tis seems to be fermenting pretty slowly.... What do you guys think?

 
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Old 02-11-2013, 01:44 AM   #2
eastoak
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Jan 2011
oakland, california
Posts: 3,294
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had you left it on the yeast until it reached final gravity it would have been able to finish up. taking off of the yeast left a smaller amount of yeast to finish the job. what would 4 weeks in the secondary do that 6 weeks in the primary won't besides slow down your fermentation?

 
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Old 02-11-2013, 01:53 AM   #3
branCHEs
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Jan 2013
Minneapolis, Minnesota
Posts: 106
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Honestly, not I'm not sure... I'm a beginner and that was only my second all grain batch. Rookie mistake I guess. I was under the impression that if you left the beer on the primary yeast for too long the beer will develop off flavors from the dead yeast cells. I guess this isn't true?

I guess I'll just have to check gravity in a couple days and see if it has changed?

Would there be a chance that I would have to pitch another pack of yeast?

What are my possible out comes and possible solutions?

Any advice will be greatly appreciated!

 
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Old 02-11-2013, 03:03 AM   #4
eastoak
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Jan 2011
oakland, california
Posts: 3,294
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you could just hang on until it finishes, pitch some yeast from the primary if you saved it or pitch a rehydrated pack of US-05 to finish up. yeast are not going to die and produce off flavors in a homebrew setting (unless the fermentor is sitting in the hot sun for a week) so it's fine to leave the beer on the yeast for weeks or even months, i just bottled a beer that was in the primary for 11 months.

 
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