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Old 12-04-2007, 06:02 AM   #1
shamukaiser
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Oct 2007
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Any thoughts on this one.... its a Wheat Beer, 3 Floyds Clone... 5 Gallon Partial Extract.

Ingredients:

1 lb Caravienne Malt (steeped 30 min)
3 lbs Weizen DME
3 lbs Muntons Light DME
2 oz of Amarillos Hops (at various times)
6 grams Muntons Ale Yeast (rehydrated)

I took mt OG reading @ 86 degrees.. it was 1.132, added .0003 for temp. adjustment... and that would be 1.135...possible 17% alcohol?!?

Is this WAY out of whack?

Will my yeast handle it?

 
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Old 12-04-2007, 06:06 AM   #2
Parker36
 
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Plugging in all your info into beersmith gives me an OG of 1.053. I'm guessing your reading is way off

 
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Old 12-04-2007, 06:09 AM   #3
shamukaiser
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After thinking about it, I took the sample from the 2 gallons of wort BEFORE I added it to the additional 3 gallons (to make 5 total) ... maybe that is why it is so high?

If I would have taken it from the "diluted" mix my reading might be more in line...

thoughts?

thanks

Shamu

 
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Old 12-04-2007, 06:12 AM   #4
CplHunter
 
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That would certainly make a difference.

 
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Old 12-04-2007, 06:12 AM   #5
uwjester
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Absolutely. That was the first thing I thought when I read the title. A fun experiment is to leave the hydrometer in the wort as you add the extra water and get a feel for how much the SG drops.
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Old 12-04-2007, 06:17 AM   #6
shamukaiser
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Thanks.... appreciate the quick responses and helpful advice.

Do I dare open the primary tomorrow and take a sample for OG?,,, or should I just wait it out until the perking stops... and then take samples 3 days in a row to confirm fermentation is concluded?

Again, thanks!

Shamu

 
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Old 12-04-2007, 06:30 AM   #7
MikeFlynn74
 
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Id wait- But as long as your stuff is clean and sanitairy you shouldnt worry

 
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Old 12-04-2007, 06:32 AM   #8
uwjester
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I'd wait about 3 days after the air trap stops bubbling and then take measurements if you are worried about it. Are you going to rack to a secondary? If so, then just do that after 7-10 days and take a measurement then. There aren't a whole lot of fermentable sugars in your recipe and the yeast ought to do its work if you leave it for a few weeks (maybe 2 in secondary after the 1 in primary). If you don't plan on doing a secondary, just leave it in the primary longer. You'd probably see the SG level off after a week or so, but the beer will clear up if you leave it another week or two.
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Old 12-04-2007, 02:53 PM   #9
david_42
 
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135*2/5 = 1.054
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Old 12-04-2007, 03:08 PM   #10
TexLaw
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Just let it go. All the calculations are in line. Extract batches have very predictable OGs, so go with the calculations. Do take readings to determine if fermentation is complete, though.


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