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Old 03-04-2006, 03:46 AM   #11
SwAMi75's Avatar
Mar 2005
Midwest City, OK
Posts: 2,478
Liked 7 Times on 7 Posts

Is someone has a copy of "Designing Great Beers", he lists some different extracts and their fermentability. I'd look, but I don't have it with me here in TX. I'm pretty sure Muntons ferments well, but I don't recall about Alexanders.

What type of yeast are you using? If it's a really flocculant strain, it might be settling out on you before it's done.

Finally, are you doing a temp correction when you take your readings? Shouldn't amount to much at room temps, but it's just a thought.
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Old 03-09-2006, 10:10 PM   #12
Thor's Avatar
Oct 2005
North Texas
Posts: 147

I also had problems similar to this which I attributed to insufficient wort oxygenation. Since I started using oxygen (1-2 minutes through a .5 micron steel stone), this has not been an issue.

Further, I understand that you used a starter in some cases, so you might balk at the need for aeration / oxygen, thinking you had enough yeast to begin with. Take a moment to consider how you prepared your starter. Starters vary, of course. Did you shake it, stir it, let it sit? How much wort did you use in the starter? In other words, did the starter have sufficient yeast for your beer to fully attenuate? Starters can multiply yeast a little or a lot depending on method, wort and other variables, so consider stepping the wort up a bit, shaking more (or ideally stirring regularly such as with a stir plate) or otherwise improving your method.

Good luck - you'll figure it out! And the best part is, you get to figure it out while making more beer!

On-deck: an ESB; a Sierra Nevada Porter clone; an Irish Ale
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Secondary 2: American Ale
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Old 03-10-2006, 02:43 AM   #13
Mar 2006
Posts: 91

Thanks for the info guys. Next starter, I'll do a gravity test on it to see what's happening there. I usually mix about 3 oz. DME with 1 Q water, boil 15 min., cool, and pitch yeast. So far I have yet to use the same type of yeast twice, though they have all been either Wyeast or White Labs liquid.

My latest batch is a Tripel which went from 1.082 to 1.014 after 2 weeks in the primary. Unfortunately I forgot to write down the type of yeast, and my wife was a little to efficient cleaning the kitchen that day. So this one's a mystery beer.

As far as aeration, I pour the wort through a strainer into the primary (plastic bucket) with the yeast slurry already in the bottom. If there doesn't seem to be enough foam on the top after this, I will stir it up a bit with a spoon. Other than that, I haven't paid much attention to aerating the wort.
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