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Old 08-04-2013, 06:20 AM   #1
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So this is the second time I've brewed this IIPA recipe, and AGAIN it is finishing at a super high FG (~1.025/1.030). The first time I did not make a yeast starter, nor did I do anything special to oxygenate the wort. The second time around, I made a huge two-stage yeast starter with a stir plate and oxygenated the wort with pure O2 and a 2 micron stone. Still, the gravity was way too high. I am stumped. Please, please help. I cannot figure out what I've done wrong... The wort has been sitting in primary for about 5 weeks (I was hoping that letting it sit on the yeast cake for longer would help with attenuation). Here is the recipe that I used:

19.00 lbs Pale Malt (2 Row) US

1.00 lbs Munich Malt - 20L

8.00 ozs Caramel/Crystal Malt - 40L

8.00 ozs Caramel/Crystal Malt - 10L

1.00 lbs Sugar, Table (Sucrose)



IF ANYONE HAS ANY IDEAS ABOUT WHAT IS GOING ON AND HOW TO FIX IT, I WOULD BE INCREDIBLY APPRECIATIVE.
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Old 08-04-2013, 06:21 AM   #2
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Sorry about the caps lock being on at that last part... I don't know why it did that.
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Old 08-04-2013, 06:22 AM   #3
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Fermentation profile? Temps, length and strain are pieces of this puzzle.
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Old 08-04-2013, 07:23 AM   #4
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Mash profile too...

 
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Old 08-04-2013, 02:07 PM   #5
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My guess is your your thermometer is off and you are mashing higher than you think you are creating a less fermentable wort
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Old 08-04-2013, 03:03 PM   #6
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I agree with the others about mash temp. Nothing in the recipe would make me believe that you cannot go much lower than what you are getting.

What was your OG and what yeast did you use?

 
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Old 08-04-2013, 03:45 PM   #7
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Quote:
Originally Posted by beergolf
I agree with the others about mash temp. Nothing in the recipe would make me believe that you cannot go much lower than what you are getting.

What was your OG and what yeast did you use?
My thermometer is not off, as I checked it with two thermometers (ThermoWorks digital and an analog). I mashed at 153*F. for 1 hour, then did a continuous sparge (just like I always do). My OG was 1.092 and I used WLP 002 (Dry English Ale) for the yeast. I followed fermcalc.com's instructions for making a two-stage yeast starter and pitched the proper rate. This is why I am so confused...
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Old 08-04-2013, 03:48 PM   #8
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Quote:
Originally Posted by thatjonguy
Fermentation profile? Temps, length and strain are pieces of this puzzle.
I primaried at around 70*F for the last 5 weeks. Granted, there were some heat fluctuations at the beginning there (Oregon summer with no AC), so I think it ranged from 68*F-74*F, but I worked really hard to not let it stay at those temps for very long. After a couple of days, I just submerged the fermenter bucket into a water bath using my boil kettle, which kept the fermentation at a pretty constant 71/72*F.
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Old 08-04-2013, 03:49 PM   #9
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Quote:
Originally Posted by Carlscan26
Mash profile too...
Medium/Light body infusion at 153*F for 1 hour, then performed a continuous sparge from my HLT. Took about a 90 minutes to get all of the wort into the kettle, so I know I didn't do it too quickly or anything... Did a 90 minute boil on the wort. Everything seemed normal...
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Old 08-04-2013, 03:59 PM   #10
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WLP002 is the English Ale strain and is much less attenuative than the WLP007 Dry English Ale strain. Your apparent attenuation is in the low 70's, which puts it right in the ball park for 002's performance range. If you mixed these two up I'd be willing to bet that this is your problem.

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