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Old 05-12-2017, 08:23 AM   #1
Dexter101
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Default Stuck ferment or just high FG?

Need some help guys, bottled the ghost ship clone yesterday, which had fermented out nicely from 1.043 down to 1.010.

Now the Christmas beer has stopped at 1.023. This was using the same yeast and was stored next to the other. Normally I would be definitely thinking its a stuck ferment but because it was a made up recipe with other "stuff" in it I just wanted to get some more knowledgeable perspectives...

It started at 1.060.

1000g maris otter
100g crystal
100g chocolate malt
50g wheat

3g northern brewer- 60 mins
50g dried cranberries- 60 mins

Flame out
50g dried cranberries
3 crystalised ginger in syrup (including some of the syrup)

I have swirled it lightly and pitched some fresh yeast to see if that helps, also moved it into a much warmer environment as my normal place is currently about 17 degrees. Also going to add in some cinnamon syrup later as I was going to use this for bottling but might as well see if it helps it ferment out. Didn't taste sickly sweet although the cranberries have given it a bit of a acidic twang at the end so not sure what its going to be like to drink anyway...
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Old 05-12-2017, 09:13 AM   #2
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What temperature did you mash at? And what yeast is it?
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Old 05-12-2017, 09:20 AM   #3
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What yeast was it? 1.043 to 1.010 is 76% attenuation 1.060 to 1.023 is 60% attenuation. (according to brewers fiend atten.calc.). So I would say that the yeast has more work to do (unless you used a lower attenuating yeast). You've got some specialty malts in the second brew but not outragous amounts
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Old 05-12-2017, 09:25 AM   #4
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Thanks guys, thats what I thought.

It was lallemands WINDSOR BRITISH-STYLE BEER YEAST.

Mashed at 67 Degrees for 60 minutes

Fermented at around 16 degrees which is at the low end but within its range.
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Old 05-12-2017, 09:35 AM   #5
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Quote:
Originally Posted by Dexter101 View Post
Thanks guys, thats what I thought.

It was lallemands WINDSOR BRITISH-STYLE BEER YEAST.

Mashed at 67 Degrees for 60 minutes

Fermented at around 16 degrees which is at the low end but within its range.
Aha, Windsor!. This is a lower attenuating yeast so your 1.060 beer sounds fine as thats around what attenuation you get with windsor. You did very well to coax 76% out of it for your 1.043 beer
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Old 05-12-2017, 09:43 AM   #6
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Ah, really should pay more attention to my yeast choices, didn't realise about attenuation...

May have messed this up a bit now as I dumped in quarter pack of West coast pale ale yeast I had left over... Will leave it to settle out and then bottle with the cinnamon syrup and let you know how it turns out!
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Old 05-12-2017, 09:46 AM   #7
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If you want the esters of windsor but high attenuation, a good trick is to mix the windsor 50/50 with something like notty or US-05, then you get the best of both worlds
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Old 05-12-2017, 09:53 AM   #8
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will remember that! I think I just ordered the first british sounding yeast I came across for it without really thinking it through.
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Old 05-12-2017, 10:12 AM   #9
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A lot of people get caught out with Windsor. If you google 'Windsor yeast' and look at forum hits (rather than places sellng it) you'll see many posts along the lines of 'Windsor is crap. It sticks' when in fact, it's supposed to 'stick'. As it only has a medium attenuation. But people often dont research the yeast their going to use and just chuck it into their FV thinking it's all the same as US-05/S-04/Notty
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Old 05-12-2017, 10:23 AM   #10
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Its probably worked out luckily then because actually with the beer I did want it to be sweeter with it being a christmassy brew. Its like I meant it....
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