LHBS kit for a Black Pepper Porter purchased. Had them run it through the mill
twice (had to endure scowls to get this done). BIAB mashed for 90 minutes at 153F.
I've not been happy with US-04, so I picked up the Mangrove Jack English Ale dry
yeast just for a change of pace. Only pitched one packet.
OG of the wort was right where the recipe said it would be, at 1.060. Pitched
the re-hydrated yeast, into ferm bucket, into fermentation chamber set to 65F.
Let it go 10 days and then checked FG - 1.022. Raised chamber temp to 70F,
and checked it on day 14....still 1.022. Had a busy weekend anyway, so I decided
to let it go another week. On day 21 still at 1.022. Read forum posts on various
sites, and found a few others with this issue. Bottled yesterday with 3.5 OZ of
Dextrose, and now the waiting begins.
I'm not sure whether to blame this on the yeast, the grains, the phase of the moon....
I've had other brews with (real or imagined) issues that worked out over time, so I'm
hopeful that this will be a learning experience for me. Other than reminding me to be
patient, any advice ?
Post #2 made 9 years ago
soccerfan,
Everybody is different. You did it your way and it seems to me that you will get a fine porter in due time.
There is some data that we might assume (rightly or wrongly without your BIABacus file) from your post - was this a 5 gal (18.9 L) Volume Into Packaging (VIP) batch? You know, that integrity of recipe thingy…. The dextrose dose gives a clue to batch size, but it isn’t exact.
As for advice, I would say try the same recipe again some time in the future without double-crushing the grains. How accurate is your mash T? might it be higher than measured? If you feel that re-hydrating a dry yeast is worthwhile, go for it. I cannot speak for the specific yeast you used, but I have never rehydrated dry yeast with OG less than 1.070 and one packet was always good. Your time and temperature controls gave it every chance for success and the yeast did what it could. Now you just have to wait. And wait some more. About 3 months from now it will be fine. Uh oh, I may have (against your wishes) reminded you to be patient.
It will be a good Porter based on all the good stuff you did.
Everybody is different. You did it your way and it seems to me that you will get a fine porter in due time.
There is some data that we might assume (rightly or wrongly without your BIABacus file) from your post - was this a 5 gal (18.9 L) Volume Into Packaging (VIP) batch? You know, that integrity of recipe thingy…. The dextrose dose gives a clue to batch size, but it isn’t exact.
As for advice, I would say try the same recipe again some time in the future without double-crushing the grains. How accurate is your mash T? might it be higher than measured? If you feel that re-hydrating a dry yeast is worthwhile, go for it. I cannot speak for the specific yeast you used, but I have never rehydrated dry yeast with OG less than 1.070 and one packet was always good. Your time and temperature controls gave it every chance for success and the yeast did what it could. Now you just have to wait. And wait some more. About 3 months from now it will be fine. Uh oh, I may have (against your wishes) reminded you to be patient.
It will be a good Porter based on all the good stuff you did.
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #3 made 9 years ago
Soccerfan, I am a Porter Fan.
When you Consider the 20% to 30% of the Grain bill was not Fermentable Sugars, it was color, Flavor, and Body components.
A final gravity of 1.022 is not Unusual.
You should have a strong beer, with a lot of Mouth Feel Body.
A final gravity of 1.022 is not Unusual.
You should have a strong beer, with a lot of Mouth Feel Body.
Last edited by joshua on 08 Mar 2016, 01:20, edited 1 time in total.
Honest Officer, I swear to Drunk, I am Not God.
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #4 made 9 years ago
Totally agree with Josh on that sentence - not sure about the rest. However, on darker beers, and I think this is what Josh was saying, some of the grain bill is unfermentable.joshua wrote:A final gravity of 1.022 is not Unusual (in your recipe).
Some other things...
1. Your beer has a higher OG than the 'average' beer so your FG will also be higher.
2. Hitting an OG bang on always worries me.
3. Not sure how you took your gravity readings but, there are several of them, and I'd hope that you were not taking a separate sample each time as there is no need to.
The real answer to this question will be with your tastebuds, and, I'm not going to say what I think you should or shouldn't taste until I hear the end result from you. I can't tell you how many excellent beers are ruined simply through pre-conceptions.
So, let us know what you think, when you taste it, in two weeks, and we can all talk again. In the meantime, and, until then, as far as I can see, there is nothing to think on.
PP
Last edited by PistolPatch on 08 Mar 2016, 22:56, edited 1 time in total.
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
-
- SVA Brewer With Over 100 Brews From Australia
-
Post #5 made 9 years ago
Oops! I also meant to say that ShorePoints advice above about there usually being no need to double-crush is also totally correct - see here for more detail.
ShorePoints has also touched on some other things, but, if you are relying on reading forum posts on other sites, soccerfan, it's very hard to know if there are any other basics that have been missed, and, I say that very seriously, as, even on this site, in its current form, it is very hard to find critical, basic info. On other sites, the most critical, basic info on BIAB, let alone all-grain generally, is often non-existent
...
As I said above, we don't even know you have a problem as yet. If you do, after tasting, think there is a problem, then, as ShorePoints intimated, we'll be asking for a lot more info. If it tastes great, then, if we're diligent, we'll also ask for more info.
At this point, though, none of us can learn anything.
Make sense?
PP
ShorePoints has also touched on some other things, but, if you are relying on reading forum posts on other sites, soccerfan, it's very hard to know if there are any other basics that have been missed, and, I say that very seriously, as, even on this site, in its current form, it is very hard to find critical, basic info. On other sites, the most critical, basic info on BIAB, let alone all-grain generally, is often non-existent
...As I said above, we don't even know you have a problem as yet. If you do, after tasting, think there is a problem, then, as ShorePoints intimated, we'll be asking for a lot more info. If it tastes great, then, if we're diligent, we'll also ask for more info.
At this point, though, none of us can learn anything.
Make sense?
PP
Last edited by PistolPatch on 08 Mar 2016, 23:20, edited 1 time in total.
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
-
- SVA Brewer With Over 100 Brews From Australia
-
Post #6 made 9 years ago
This has been in the bottle three weeks now.
As per usual, the advice to relaxe (and so forth)
was spot on. The Porter turned out fine, not excessively
sweet, plenty of style-appropriate flavors and so on.
On to the next brew....
As per usual, the advice to relaxe (and so forth)
was spot on. The Porter turned out fine, not excessively
sweet, plenty of style-appropriate flavors and so on.
On to the next brew....
Post #7 made 9 years ago
How do you take your samples?PistolPatch wrote:joshua wrote: 3. Not sure how you took your gravity readings but, there are several of them, and I'd hope that you were not taking a separate sample each time as there is no need to.
If I'm checking that fermentation is finished, I'll pull a sample out, take a reading, taste it, and dump it. Then do the same in a couple of days to make sure the reading is consistent.
Last edited by Karch on 25 May 2016, 03:37, edited 1 time in total.
Post #8 made 9 years ago
If you look at the pic Here Karch.
Pistolpatch has put the test sample with the fermenting beer, covered it, and left it. No need to keep taking different samples, just take a look whenever you feel like it.
Others do this but put it somewehere warmer (esp. lagers) so they can work out final gravity before the main batch has finished fermenting. This is different to just monitoring the ferment progress though, but thought I would mention it.
Pistolpatch has put the test sample with the fermenting beer, covered it, and left it. No need to keep taking different samples, just take a look whenever you feel like it.
Others do this but put it somewehere warmer (esp. lagers) so they can work out final gravity before the main batch has finished fermenting. This is different to just monitoring the ferment progress though, but thought I would mention it.
Last edited by mally on 25 May 2016, 14:44, edited 1 time in total.
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
-
- SVA Brewer With Over 100 Brews From Great Britain
-
