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Old 12-06-2005, 01:44 PM   #1
loopmd
 
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Howdy guys and gals I feel kinda like a noob with this one, but I've never had a stuck fermentation before.

Long story, but I'll try to make it short...

Thermometer broke when I went to pitch the yeast(ale) and I seem to have killed all the yeasties (probably too cold rather then too hot). No problem, after 4 days of nothingness, I pitched somemore. All was well for about 7 days, then whammo, nothing. The beer is on the heavy side with an og of 1.086, it is now down to 1.024. The temp in the basement is in the low 60's so I figured that's why I saw activity for the 7 days. I transfered to the secondary yesterday. Do I need to reoxygenate the wort or pitch some lager yeast? or take my own advice and relax and have a homebrew?

 
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Old 12-06-2005, 02:07 PM   #2
Darth Konvel
 
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Depending on the yeast and the recipe, I'd say it's pretty close to finishing. That's 72% attenuation already right there. How low were you expecting it to ferment out to?
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Old 12-06-2005, 02:19 PM   #3
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I was hoping at or below 1.020.

 
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Old 12-06-2005, 02:20 PM   #4
El Pistolero
 
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Quote:
Originally Posted by loopmd
Do I need to reoxygenate the wort or pitch some lager yeast? or take my own advice and relax and have a homebrew?
Like Lupus said, from 1.086 to 1.024 is pretty much done. Definately do not reoxygentate! Just give it a couple weeks in the secondary to clear out and you're good to go.
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Old 12-06-2005, 02:20 PM   #5
Darth Konvel
 
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Quote:
Originally Posted by loopmd
I was hoping at or below 1.020.
Hmmm, do you have the recipe & yeast up anywhere?
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Old 12-06-2005, 02:28 PM   #6
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It's a true brew continental light extract kit that I "kicked up a notch"

1 can muntons light Lme
1 lb rice syrup solids
1 lb corn sugar
Kicked up portion...

3 lbs light dme
2 lbs honey

can't remember the 1st packet of dry yeast
repitched with nottingham dry ale yeast

 
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Old 12-06-2005, 03:00 PM   #7
DeRoux's Broux
 
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i think it's done too. rack to secondary and let it condition for a week or two. the cooler pitch temp will not kill the yeast, just retard it. maybe pitch it at a warmer temp next time, and once you see activity, then lower the temp/move to a cooler spot.
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Old 12-06-2005, 05:39 PM   #8
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It's probably the honey that is hold the SG so high, it will take months for that to ferment out............

 
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Old 12-06-2005, 06:22 PM   #9
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Quote:
Originally Posted by Mikey
It's probably the honey that is hold the SG so high, it will take months for that to ferment out............


I've used honey in many, many batches prior to this and never had a problem with a normal ferment.

 
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Old 12-07-2005, 12:41 AM   #10
baja_bug
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its hard to kill yeast by going too cold its should be good to almost freezing im the bake shop we stored yeast in the refrigerator at about 36 degreese
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