Author Topic: Need help with possible fermentation problem  (Read 1248 times)

Offline BrewArk

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Re: Need help with possible fermentation problem
« Reply #15 on: March 11, 2010, 11:00:05 AM »
I think you'd have the best luck by pitching an actively fermenting starter.  Generally, I like to have my starters finish and decant them, but this is a special circumstance.

+1

After being in the fridge, the yeast are slowed down.  You want them closer to room temperature in a starter on the upswing not on the downswing.
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Offline mrbounds

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Re: Need help with possible fermentation problem
« Reply #16 on: March 29, 2010, 04:18:31 AM »
Hi Everyone,

So I repitched the yeast slurry after making a starter and it has been in there a little over a week. There has been very little sign of any activity and a gravity reading yesterday was exactly the same as my previous reading so I am assuming this beer is done and will bottle next weekend. After looking back at my recipe I am wondering if my inital gravity reading was a fluke as there was an awful lot of extract (9lbs), invert sugar (22 fl oz golden syrup) and also 8oz of belgian candi sugar in this brew yet my reading was only 1.068. Does this sound suspect to anyone else? maybe if I hadnt been having a few homebrews whilst brewing I would have taken a second reading  :)

Thanks again for any thoughts.

Online tygo

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Re: Need help with possible fermentation problem
« Reply #17 on: March 29, 2010, 07:05:40 AM »
Yeah, based on your recipe I'd guess you should have been more up in the 1.090 range.
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Offline a10t2

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Re: Need help with possible fermentation problem
« Reply #18 on: March 29, 2010, 03:21:54 PM »
Your OG *was* about 1.090, period. The low reading is just due to incomplete mixing with the top-off water.

So you're at about 67% attenuation, which with the dark extract, dark crystal, and maltodextrin, is normal.
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