Author Topic: Belgian Dark Strong / Quad Stalling?  (Read 2676 times)

Offline denny

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Re: Belgian Dark Strong / Quad Stalling?
« Reply #30 on: April 25, 2017, 05:07:45 PM »
I assumed he was opening to add something.  But maybe opening and leaving it is what he meant...

If I opened it and left it, I'd do what Denny suggests but I'd also try to warm it.  I don't think opening it will do enough on it's own.

Agreed.  At this point I'd do both.
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Offline waltsmalt

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Re: Belgian Dark Strong / Quad Stalling?
« Reply #31 on: April 25, 2017, 06:56:18 PM »
It's at 80 right now, should I go any warmer than that?  What's is th ceiling that you would go on this yeast?

  I can pull the corny lid and replace with foil if I'm going the path of the open ferment.  I've always wondered if at some point the chest freezer I ferment in would have pressure as well (probably not enough CO2 produced to create pressure within).

I think I will try the fast fermentation test.  We have plenty of bread yeast around.

Offline denny

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Re: Belgian Dark Strong / Quad Stalling?
« Reply #32 on: April 25, 2017, 06:57:19 PM »
It's at 80 right now, should I go any warmer than that?  What's is th ceiling that you would go on this yeast?

  I can pull the corny lid and replace with foil if I'm going the path of the open ferment.  I've always wondered if at some point the chest freezer I ferment in would have pressure as well (probably not enough CO2 produced to create pressure within).

I think I will try the fast fermentation test.  We have plenty of bread yeast around.

Nope, 80 is absolutely the highest I'd go.
Life begins at 60.....1.060, that is!

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The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline Joe Sr.

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Re: Belgian Dark Strong / Quad Stalling?
« Reply #33 on: April 25, 2017, 07:12:22 PM »
Nope, 80 is absolutely the highest I'd go.

Agreed.
It's all in the reflexes. - Jack Burton

Offline waltsmalt

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Re: Belgian Dark Strong / Quad Stalling?
« Reply #34 on: April 25, 2017, 10:06:56 PM »
How much instant bread yeast I should use with sample pulled from the fermenter if I'm attempting a fast fermentation test?

Offline Joe Sr.

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Re: Belgian Dark Strong / Quad Stalling?
« Reply #35 on: April 26, 2017, 12:17:07 AM »
I used a whole packet when I did it.
It's all in the reflexes. - Jack Burton

Offline denny

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Re: Belgian Dark Strong / Quad Stalling?
« Reply #36 on: April 26, 2017, 02:38:50 PM »
How much instant bread yeast I should use with sample pulled from the fermenter if I'm attempting a fast fermentation test?

A lot.  Exact amount doesn't matter.  You're simply testing the limit of attenuation.
Life begins at 60.....1.060, that is!

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"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline waltsmalt

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Re: Belgian Dark Strong / Quad Stalling?
« Reply #37 on: April 29, 2017, 07:31:57 PM »
Well...did a force fermentation and the gravity didn't move.  So I'm going to drop the temp and keg it.  I think it will still be a drinkable beer, just not exactly what I wanted.  Thanks for everyone's suggestions. 

Offline Joe Sr.

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Re: Belgian Dark Strong / Quad Stalling?
« Reply #38 on: April 29, 2017, 07:40:54 PM »
Are you using a hydrometer or a refractometer to measure?
It's all in the reflexes. - Jack Burton

Offline waltsmalt

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Re: Belgian Dark Strong / Quad Stalling?
« Reply #39 on: April 30, 2017, 03:25:28 AM »
Using both.  Checked first with refractometer, and then used a hydrometer.  I have been using on batches lately and I'm finding the adjustment calculators for the refractometer to be pretty close.  I also recently calibrated my refractometer with distilled water.