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Old 01-04-2008, 09:23 PM   #1
fightguy
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In mid-December, a buddy and I made the Old Monster recipe out of Brewing Classic Styles.

The recipe called for:

16.7 lbs LME
1 lb corn sugar

1 lb Crystal 15
1 lb Crystal 80
.25 lb Pale Chocolate Malt
.25 lb Special B

2.45 oz Magnum hops
1 oz Chinook
1.5 oz Centennial
1.5 Amarillo

OG 1.115
FG 1.022

So anyways, we let it ferment for two weeks at 68-70 degrees in the primary and fermentation went just as we thought it would. Before racking to the secondary, we took the gravity and it was sitting at 1.049. We figured that we just had a stuck fermentation so we rehydrated some more yeast and pitched it last Monday, but the gravity doesn't seem to be changing at all. Is it possible that this is going to be the final gravity? That seems dangerously high to consider bottling the beer. What do you guys think?
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Old 01-04-2008, 09:25 PM   #2
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What kind of yeast are you using. Perhaps it's not tolerating the high alcohol very well. Big beers like this really need starters. You could have added the sugar after the gravity dropped too.
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Old 01-04-2008, 09:28 PM   #3
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Is that a 5 or 10 gal recipe???
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Old 01-04-2008, 09:28 PM   #4
fightguy
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We used 2 packets of Wyeast 1056 American Ale, and also added yeast nutrient
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Old 01-04-2008, 09:29 PM   #5
fightguy
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Quote:
Originally Posted by homebrewer_99
Is that a 5 or 10 gal recipe???
It's a 5 gallon recipe.
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Old 01-04-2008, 09:30 PM   #6
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damn... thats gotta taste like sugar beer!! Its only 8.5% ABV presently... I'd image most yeast can do at least that much. What yeast did you use? I'd drop 22g of Nottinghams on that bad boy and let em rip...
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Old 01-04-2008, 09:38 PM   #7
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Generally speaking, if it ferments down to 1/4 of the OG, you it's probably done.

 
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Old 01-04-2008, 09:50 PM   #8
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No way... that should get at least into the 30's (if not 20s). I've made beers with a SG lower than 49!!
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Old 01-04-2008, 09:55 PM   #9
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Quote:
Originally Posted by sirsloop
No way... that should get at least into the 30's (if not 20s). I've made beers with a SG lower than 49!!

115/4 = 28.75

at any rate 1.049 it is not done by any means.
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Old 01-04-2008, 10:03 PM   #10
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From Wyeast on high gravity wort:

"Increased wort gravity causes increased stress on yeast due to increased osmotic pressure and increased alcohol levels. It is necessary to increase your pitch rates when increasing the wort gravity. A general rule of thumb is to pitch one million cells per milliliter per degree plato. So a 20 degree plato (1.080 s.g.) wort would require 20 million cells per milliliter per degree plato."

So for a 1.115 SG (28.75 P), you would need 28.75 million cells per milliliter or 550 billion cells.

2 activator packs of packs of 1056 would give you 200 billion cells, a bit under pitched.

In addition the 1056 is only listed as tolerating 10% ABV. Going from 1.115 to 1.049 puts you right about 10% ABV.

You may want to toss in something like a White Labs 002 which will stand 15% ABV.
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