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Old 03-06-2013, 07:33 PM   #1
EndOfLine
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Mar 2013
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Hello lads!
My super high gravity yeast + starter did waaaaaaaaaay to good of a job. I checked my FG Last night (2 weeks after pitching the yeast) and its 1.004....

The beer is very dry and very Alcoholic.
I was hoping to add either more wort to the bucket,
or perhaps adding lactose to add some sweetness.
or anything you guys can think of.

Thanks



 
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Old 03-06-2013, 08:03 PM   #2
tre9er
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one time I had this issue and I improvised by steeping some grain in the high 160's for a half hour or so, then boiling it down to a good gravity and adding it. You might have some additional fermentation take place, but shouldn't be much at that high of a steeping temp. Mostly it should add dextrins, which don't ferment out.


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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!

 
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Old 03-06-2013, 08:12 PM   #3
EndOfLine
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Quote:
Originally Posted by tre9er View Post
one time I had this issue and I improvised by steeping some grain in the high 160's for a half hour or so, then boiling it down to a good gravity and adding it. You might have some additional fermentation take place, but shouldn't be much at that high of a steeping temp. Mostly it should add dextrins, which don't ferment out.
That sound like a quick and easy fix. You said steep, not mash? Is that what you meant to say?
Also, to get the body I am looking for how many lbs of grain vs amount of water? its a 4 gallon batch atm.

 
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Old 03-06-2013, 08:21 PM   #4
TyTanium
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What temp was your fermentation? And what was your starting gravity?

Don't rush to tinker with it...heat/booziness can fade with time. tre9er's suggestion is good for adding some residual sweetness & body back, but I'd give it some time first.

 
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Old 03-06-2013, 08:47 PM   #5
tre9er
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Quote:
Originally Posted by EndOfLine View Post
That sound like a quick and easy fix. You said steep, not mash? Is that what you meant to say?
Also, to get the body I am looking for how many lbs of grain vs amount of water? its a 4 gallon batch atm.
Should be simple math but I don't have time to come up with it right now. Steep, mash, whatever. I called it steeping because I believe I did it in a bag. Someone chime in with a formula that would help figure out volume and gravity needed to add in order to get what he has to a specific gravity he wants.
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Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!

 
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Old 03-06-2013, 11:46 PM   #6
EndOfLine
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Quote:
Originally Posted by TyTanium View Post
What temp was your fermentation? And what was your starting gravity?

Don't rush to tinker with it...heat/booziness can fade with time. tre9er's suggestion is good for adding some residual sweetness & body back, but I'd give it some time first.
69-75 Fermentation,
Starting gravity was 1.115

 
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Old 03-07-2013, 03:11 AM   #7
TyTanium
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Yikes. 1.115 to 1.004? You makin' shine? haha. Boosting your FG back up will help, but that boozy character will need some time. If it were me, I'd try to forget about it for a while.

 
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Old 03-07-2013, 03:30 AM   #8
EndOfLine
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Quote:
Originally Posted by TyTanium View Post
Yikes. 1.115 to 1.004? You makin' shine? haha. Boosting your FG back up will help, but that boozy character will need some time. If it were me, I'd try to forget about it for a while.
LOL! That is what I am thinking, on both counts. Add something to it. and forget about it.... for a long long long time

 
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Old 03-07-2013, 03:38 AM   #9
TyTanium
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Quote:
Originally Posted by EndOfLine View Post
LOL! That is what I am thinking, on both counts. Add something to it. and forget about it.... for a long long long time
What was your rationale for the yeast selection?

 
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Old 03-07-2013, 04:23 PM   #10
EndOfLine
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Quote:
Originally Posted by TyTanium View Post
What was your rationale for the yeast selection?
Me and my mate previously bought and milled 50lbs of Munich malt. However, we only used a fraction of it, and like 35lbs of it has been sitting in his basement for like 6 months. We needed to get rid of it. So we decided to make a single malt BW.

We had no idea how our good efficiency would be with such old grain, so we went to the LHBS to get super high gravity yeast, just in case. Did yeast starter. We crammed 24lbs of it in the mash ton, and just used the first running's.



 
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