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Old 12-09-2008, 06:44 PM   #1
Sep 2008
Brooklyn Park, MN
Posts: 9

Ok here is my situation. My last two batches have both gotten stuck at a FG of 1.022 or so. My first batch was a Blonde Cream Ale with an SG of 1.048 it sat in the primary for 3 weeks and in the secondary for 4 weeks. I have it bottled and tried it last night and it was actually quite good but not as much alcohol obviously. The second is an Irish Stout that I added DME to up the Alcohol content to about 7% I was hoping. It had a SG of 1.060 but an FG of 1.022 it was in the primary for 6 weeks and has been in the secondary now for about 2 weeks. I don't get why the yeast won't do more. I used WYeast Activator with a starter on the first and White labs with a starter on the second. Help me get out of this funk!!!

Also if you could help the blonde cream ale is a lot darker than I expected. More amber colored and my previous batch was quite dark as well. I use Super Irish Moss for clarity but the beer still seems darker and a little cloudy. Both taste great just dark color. The previous batch used gold LME from Midwest supply and the cream ale used the same. Thanks.

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Old 12-09-2008, 07:40 PM   #2
Mirage's Avatar
Aug 2008
Gales Ferry, CT
Posts: 616
Liked 1 Times on 1 Posts

What are your temps like?
On Tap: Heavenly Scourge Black IPA and Beecave Heffe
Primary: Empty
Secondary: Empty
Next: Thunderstruck Pumpkin Ale and Pliny the Elder Clone

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Old 12-09-2008, 07:45 PM   #3
Oct 2008
Milwaukee, WI
Posts: 176

From my understanding, you will get less attenuation from extract. My last beer, an extract nut brown, sat in the primary for 4 weeks. OG 1.055, FG sat at 1.02. If you're sitting in the primary at 4 weeks and a secondary for an additional few weeks, I'd say it may be due to using an extract recipe.

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