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Old 10-07-2013, 10:17 PM   #11
erbo
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Quote:
Originally Posted by unionrdr View Post
1.011 isn't lower than (if you meant)1.005-1.009. The lower the number,the lower the gravity. Against an OG of 1.080,that's bloody good. If the FG is stable (tested 2-3 days apart,then it's good to go.
Gotcha.. and I did mean 1.015-1.019.. That was the target according to Brewers Best. So I'm a bit below that after 2 weeks. I spoke with a Brewers Best rep today and she sounded a bit concerned about my gravity reading being under their target.. She was wondering if it could be infected. But I was very careful in the process.. And I tasted it today for the first time after checking the gravity, and it tasted pretty damn good for a 2 week old double IPA... So I'm hoping it's not infected. Besides being flat, I could've consumed the whole 5 gallons today!


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Old 10-07-2013, 10:19 PM   #12
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But for future reference, how long is too long in the primary (or if racked to secondary)?


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Old 10-07-2013, 10:22 PM   #13
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+1 to what unionrdr said about gravity readings -- the only way to be absolutely sure the yeast isn't still working is to take two readings at least two or three days apart and make sure the gravity isn't still slowly dropping.

And, +1 to what everybody said about waiting; a month on the yeast will only help you with a beer that big.
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Old 10-07-2013, 10:23 PM   #14
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In primary, it can probably go a few months before you need to really worry about anything. In secondary, you can go much longer.
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Old 10-07-2013, 10:24 PM   #15
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In that case you're not too far off gravity-wise. There really isn't a "too long" time for primary or secondary within several months. But a few weeks in your case isn't anything to worry about.
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Old 10-08-2013, 03:55 AM   #16
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Ok, thanks everyone. I appreciate the wisdom.
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Old 10-08-2013, 03:39 PM   #17
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A much more common problem with newer brewers and extract recipes is too HIGH a final gravity. So you must have done pretty good job making those yeasties ferment to 85% attenuation. Great job!!
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Old 10-08-2013, 08:34 PM   #18
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A much more common problem with newer brewers and extract recipes is too HIGH a final gravity. So you must have done pretty good job making those yeasties ferment to 85% attenuation. Great job!!
Wow - thanks!
I guess I'd better wait until I try the end product though...
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Old 10-08-2013, 08:42 PM   #19
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like Demus said, just means you attenuated a little better than was estimated, 85% actual vs 80% estimated

the good news is that instead of 8.5% abv, you have 9%
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Old 10-08-2013, 11:16 PM   #20
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Yeah, and a common problem with extract DIPA's is they can taste a bit syrupy. That extra attenuation should give it a dryer finish more appropriate to the style. How did you aerate? Did you make a starter? Which yeast?


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