Author Topic: Will chocolate add to unfermentable sugars?  (Read 1443 times)

Offline Saccharomyces

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Re: Will chocolate add to unfermentable sugars?
« Reply #15 on: May 14, 2016, 08:22:31 PM »
It would have to hella low.

It is just another thing rule to out.  Many brewing strains start to slow down after the pH drops below 3.9, especially when they are dealing with osmotic pressure and alcohol stress.  It is not out of the realm of possibility for a big dark beer to have a low pH.
« Last Edit: May 15, 2016, 10:35:26 PM by Saccharomyces »

Offline JJeffers09

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Re: Will chocolate add to unfermentable sugars?
« Reply #16 on: May 15, 2016, 03:18:21 PM »
1450 only?  Denny have you had issues with this yeast above 22.5P?
my impy stout stalled at exactly same point.  took 3 days to ramp up and finish out though, just had to warm it up again.

OP did you use nutrients?  That is what I had to throw to help encourage my brew to finish, but I used dual strains. Partially because the 1450 was a little old too.
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