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Old 08-31-2008, 10:43 PM   #1
Eskimo Spy
 
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Jul 2008
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I just checked my SA Summer Ale clone's gravity, and after a week it's at 1.030. The OG was 1.056. I've been fermenting this at 66 - 68F. When I opened the fermenter, the krausen was still high and thick. I'm going to let the temps come up to 68 - 70F for a week, and I gave the fermenter a good swirl. The yeast was White labs belgian Wit WLP400, and I used a 2000 ml starter.

Is this high gravity likely due to low fermentation temps? Are my new temps in line for this yeast, and unlikely to produce off flavors?


 
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Old 08-31-2008, 11:29 PM   #2
FishinDave07
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Oct 2007
South Florida
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Colder temps usually mean a longer ferment, but 66-68F isnt really that cold. Check the FG in a week. From what White Labs says, you should ferment a little warmer.
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