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66% attenuation. high FG. bottle?

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S.Scoggin

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Post Sat Feb 12, 2011 1:35 pm

66% attenuation. high FG. bottle?

my attenuation seems to be at 66% and wont go any higher ( 1 month in fermenter. and after rising temp and rousing). my OG was 1.072, FG is 1.022. wyeast 1968. would it be safe to bottle with a small amount of corn sugar and avoid bottle bombs?

since its a strong and hoppy beer, could i dilute it to 1.019 with water and then bottle? or could i add some dry yeast instead of corn sugar?

if all else fails, ill just keg it i guess. but if theres a way, id like to have some 22oz's
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a10t2

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Post Sat Feb 12, 2011 7:12 pm

Re: 66% attenuation. high FG. bottle?

What's the recipe?
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BrewingRover

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Post Sat Feb 12, 2011 9:09 pm

Re: 66% attenuation. high FG. bottle?

a10t2 wrote:What's the recipe?

And mash temp?

You're on the edge of the range of attenuation for 1968. My only bottle bomb to date was with that yeast, though.
I've got a plan so cunning you could put a tail on it and call it a weasel.
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S.Scoggin

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Post Sun Feb 13, 2011 12:29 am

Re: 66% attenuation. high FG. bottle?

its the stone ruination clone


Amount Item Type % or IBU
16 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 95.52 %
12.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.48 %
2.25 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 81.1 IBU
2.00 oz Centennial [10.00 %] (Dry Hop 5 days) Hops -
1.25 oz Centennial [10.00 %] (15 min) Hops 16.0 IBU


mashed 150.
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dmtaylo2

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Post Sun Feb 13, 2011 7:24 am

Re: 66% attenuation. high FG. bottle?

Based on your OG and FG, it is 69% attenuated, not just 66%. Furthermore, in various beer literature, your yeast is listed as only fermenting to about... 69%.

Conclusion: It's done. No worries. If you don't like the thickness of it, you could pitch a couple packs of US-05 and see what happens. Maybe it will ferment some more that way, or maybe not. But there would be nothing wrong with bottling or kegging it as it stands right now, as long as you don't mind the high gravity.
Dave

"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our Maker, and glory to His bounty, by learning about... BEER!" - Friar Tuck (Robin Hood - Prince of Thieves)
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vs283204

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Post Sun Feb 13, 2011 8:42 am

Re: 66% attenuation. high FG. bottle?

I'm pretty sure Stone uses WLP007, which is a very highly attenuative English strain. 1968 definitely is not. Next time I'd use 1098 or 1028, which are both very good attenuators.
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S.Scoggin

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Post Sun Feb 13, 2011 3:32 pm

Re: 66% attenuation. high FG. bottle?

dmtaylo2 wrote:Based on your OG and FG, it is 69% attenuated, not just 66%. Furthermore, in various beer literature, your yeast is listed as only fermenting to about... 69%.

Conclusion: It's done. No worries. If you don't like the thickness of it, you could pitch a couple packs of US-05 and see what happens. Maybe it will ferment some more that way, or maybe not. But there would be nothing wrong with bottling or kegging it as it stands right now, as long as you don't mind the high gravity.



hrmmm, must have miss-calculated something.. my beersmith says 66.5 attenuation.. is theres something wrong with whatever formula it is using? i dont mind the thinkness. and THANK YOU! thats what i wanted to hear. looks like ill dry-hop this thing and bottle in a week or less, if your right

i know they use WLP007. ive made this recipe before, but this time i had 1968 on hand, and switched to tomohawk instead of magnum hops (magnums were listed in BYO magazine which is the first/previous version i brewed)

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