Like Denny, I just double the grains when I do 10 instead of 5 gallons. If your gravity is low in the kettle, you can always add a little DME to make up the difference.
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Fetchez la Vache (Biere de Garde)Love the name
Brewed a Kolsch yesterday. One of the few brew days when absolutely nothing went wrong.I think you just guaranteed your fermentation will be screwy.
I just put mine in the signature line. I think it's sort of silly for the forum software to ask you to enter your location and then not use it.I agree, maybe there should be a check box for you to "display location" and then it would automagically get included from the location field instead of the personal text field.
Thanks Denny.I definitely learned a lot from those groups, but I don't remember which ones I was in. It would have been almost 20 years ago though, when I was starting brewing. I didn't realize they're still around.
20 years ago? Did you start brewing when you were 7?
I think that's a good idea, but some of your options aren't mutually exclusive. I'd take a sample and get it up to ~75 or even higher, see if it finished out. And you can add some more yeast to the sample if you have some lying around to do your forced ferment. And you can do it while you wait for the rest of the beer to finish at 65F.QuoteOne you Rack off the yeast cake, your done. (In my experiance). What was the OG and SG so far?
Thanks wingnut. My OG was 1.058 and the latest reading I have is 1.018.
Since my post I've been thinking. Dangerous practice, I know, but nonetheless, I've concluded to ramp up the temperature to 65 degrees F and swirl. However, I'm still open to any other ideas...