Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Need 10 more points (Gravity)

Reply
 
LinkBack Thread Tools
Old 10-12-2012, 05:42 PM   #1
Minjin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Minjin's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Marietta, OH
Posts: 327
Liked 2 Times on 2 Posts
Likes Given: 20

Default Need 10 more points (Gravity)

Recipe Valdez Porter:
13lb 2 Row
2.5 Munich6
1.5lb Cara brown
1.25lb Chocolate Malt
1lb Crystal 120
1 cup of lactose
2 packages re-hydrated Safale S-05

6 gallon batch been in primary for 2 weeks.
OG= 1.083
Tested at 1 week 1.032 and at 2 weeks 1.032
Wanted it around 1.020 I only have Notty in my posession right now.
This beer has about 1" of thick krausen that never dropped. I tried to swirl it around a little to see if I could wake up the yeast and it didn't seem to help.
Fermented around 65
I was going to rack to secondary and add charred oak and vanilla. Should I add some more yeast to get that extra 10 points? It tastes pretty good but this is my first attempt at an imperial brew. Also I really didn't oxygenate properly so that may be the cause but the pitch rate should have been sufficient.

__________________

"Be excellent to each other." -Benjamin Franklin

Minjin is offline
 
Reply With Quote Quick reply to this message
Old 10-12-2012, 05:52 PM   #2
Minjin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Minjin's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Marietta, OH
Posts: 327
Liked 2 Times on 2 Posts
Likes Given: 20

Default

Fermenter

img_0587.jpg  
__________________

"Be excellent to each other." -Benjamin Franklin

Minjin is offline
 
Reply With Quote Quick reply to this message
Old 10-12-2012, 05:59 PM   #3
Molybedenum
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Denver, Colorado
Posts: 74
Liked 6 Times on 6 Posts
Likes Given: 1

Default

What was the mash temp? It could be that you don't have enough fermentable sugar to go lower.

__________________
Molybedenum is offline
 
Reply With Quote Quick reply to this message
Old 10-12-2012, 06:10 PM   #4
Minjin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Minjin's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Marietta, OH
Posts: 327
Liked 2 Times on 2 Posts
Likes Given: 20

Default

well that was a problem as well. I think it mashed around 165 for at least 30 minutes. My thermometers broke.

__________________

"Be excellent to each other." -Benjamin Franklin

Minjin is offline
 
Reply With Quote Quick reply to this message
Old 10-12-2012, 07:52 PM   #5
Huff360
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Madison, Alabama
Posts: 419
Liked 50 Times on 40 Posts
Likes Given: 9

Default

That could do it right there....

__________________
Huff360 is offline
 
Reply With Quote Quick reply to this message
Old 10-12-2012, 09:36 PM   #6
Minjin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Minjin's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Marietta, OH
Posts: 327
Liked 2 Times on 2 Posts
Likes Given: 20

Default

So can I fix it? Add some more sugar, or should I just chalk it up to experience. If I add sugar how will it affect the taste of the beer?

__________________

"Be excellent to each other." -Benjamin Franklin

Minjin is offline
 
Reply With Quote Quick reply to this message
Old 10-12-2012, 09:41 PM   #7
duboman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Glenview, IL
Posts: 6,082
Liked 463 Times on 430 Posts
Likes Given: 209

Default

Quote:
Originally Posted by Minjin View Post
So can I fix it? Add some more sugar, or should I just chalk it up to experience. If I add sugar how will it affect the taste of the beer?
Chalk it up to experience! Mashing at 165 and having almost 22% of your recipe in specialty grains along with lactose definitely created a much less fermentable wort and I would consider it done.

Adding more sugar will just raise the ABV but not really dry anything out or make it less sweet, in fact without adding additional hops to counter it will probably even become more sweet tasting.

Next time pay much better attention to your mash temperature with a good calibrated thermometer and use less specialty grain in your recipe.
__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman is offline
 
Reply With Quote Quick reply to this message
Old 10-12-2012, 10:01 PM   #8
Minjin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Minjin's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Marietta, OH
Posts: 327
Liked 2 Times on 2 Posts
Likes Given: 20

Default

Thanks for the input. I had 2 digital thermometers and they both took a dump on brew day.

__________________

"Be excellent to each other." -Benjamin Franklin

Minjin is offline
 
Reply With Quote Quick reply to this message
Old 10-12-2012, 10:07 PM   #9
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,058
Liked 477 Times on 420 Posts
Likes Given: 266

Default

Some people have had positive results using crushed BeanO tablets to help break down some of the long chain sugars you have in that brew. There are a few threads about it. You might want to look them up and see about doing it. I would just advise going in small steps so that it doesn't go too far.

Are you planning to bottle carbonate or keg the batch? If you're going to keg it, you could do the BeanO treatment then stabilize the batch before moving to serving keg.

__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 10-12-2012, 10:31 PM   #10
Minjin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Minjin's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Marietta, OH
Posts: 327
Liked 2 Times on 2 Posts
Likes Given: 20

Default

Its going into a keg.

__________________

"Be excellent to each other." -Benjamin Franklin

Minjin is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Does lactose add gravity points? sivdrinks Fermentation & Yeast 5 06-30-2013 03:06 PM
Gravity points from fruit jmmarvel General Beer Discussion 5 03-11-2013 09:02 PM
How much carbonation from 2 gravity points? tonyolympia Fermentation & Yeast 3 06-23-2012 09:30 PM
Gravity Points from Rice floyd336 All Grain & Partial Mash Brewing 13 04-16-2011 04:04 AM
How Much Gravity Points Will Pumpkin Add? imaguitargod Recipes/Ingredients 8 11-25-2008 04:39 PM