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I just really like the work levifunk is doing!

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Author Replies
Mark Wilson
11/09/08 08:29 PM  
Expected attenuation in primary?
New AG brewer. Brewed a Dubbel using strong yeast starter (Wyeast 1214 - ave. attenuation 74%). Bubbling in hours and krausen within 18 hours. Furious bubbling. Nothing for two days. Started at 64 degrees and increased to 74. OG was 65. About to rack to secondary but wondering what a reasonable SG would be at this point. I will check with hydrometer later today (different location). After secondary I plan to referment with fresh yeast and dextrose before bottling/aging.
Mark
11/10/08 12:10 AM  
Re: Expected attenuation in primary?
Wow. I just ran the hydro test and it came in at 10 - an 85% attenuation. I'm a happy camper. It's off to secondary as we speak.
Frank Reitz
11/10/08 01:17 AM  
Re: Expected attenuation in primary?
Mark, the times I've used the 1214 yeast I've experienced the same thing. It ferments like crazy for a day or two and then it's done - even with higher SGs than yours (SG=1.092, FG=1.007).
Seanywonton (Sean White)
11/10/08 08:42 AM  
Re: Expected attenuation in primary?
Sounds like you have a good ferment! I always stress to newer brewers not to fiddle with hydro samples too much, maybe once at racking to secondary, & if it is not where you want it,once more after a few weeks in the secondary. People end up mucking around in their beer and risking infection.

If you have a beer in the secondary and the yeast just finishes out at too high a gravity, then you can decide if you want to add another krausening yeast.

Mark
11/10/08 11:00 PM  
Re: Expected attenuation in primary?
Thanks guys! I just started ten weeks ago. Eleven brew books later... Do much to learn. I guess I'm hooked.

I'm using a fermenting bucket with a spigot so I keep the risk of infection low when I fill the hydrometer. I have brewed *nine different styles thus far and have never bothered with a secondary before. Usually wait 10-14 days and test just once before bottling. Course, I HAVE to drink the test fluid... ;-)

But this Belgian style is different with higher O.G. than I'm used to so I wasn't sure what to expect. Great fun. Plan to follow BLAM annd age it for three weeks at around 46 degrees before refermenting and bottling.

*

English Porter Pilsener

ESB American Brown Ale

Irish Red Ale Cocolate Espresso Oatmeal Stout

IPA Pale Ale

Belgian Dubbel

Bavarian Dunkel Bock next, followed by at Belgian Tripel

Mark
11/11/08 12:13 AM  
Re: Expected attenuation in primary?
But Honey, Think of ALL the money I've saved us!
 
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