New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Nottingham done at 68% attenuation?




Reply
 
LinkBack Thread Tools Display Modes
Old 01-16-2013, 12:25 AM   #1
crbrown25
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Bucks County, PA
Posts: 81
Liked 31 Times on 14 Posts
Likes Given: 4

Default Nottingham done at 68% attenuation?

First time using Nottingham. I've read it has a high attenuation. But i've had a 1.054 porter sitting at 63 degrees for 17 days and have only gotten down to 1.017. 68%, right? Has anybody else had this happen?



__________________
Holly Court Brewing Co.

Fermenting:
On Tap: Nothing
Bottled: East Riding of Yorkshire Northern English Brown Ale, Brown House Honey Porter, EdWort's Apfelwein, 1876 IPA
crbrown25 is offline
 
Reply With Quote Quick reply to this message
Old 01-16-2013, 12:52 AM   #2
chipsah
Off the Wagon Brewing
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
chipsah's Avatar
Recipes 
 
Join Date: Sep 2009
Location: Baltimore, MD
Posts: 162
Liked 5 Times on 3 Posts
Likes Given: 7

Default

Quote:
Originally Posted by crbrown25 View Post
First time using Nottingham. I've read it has a high attenuation. But i've had a 1.054 porter sitting at 63 degrees for 17 days and have only gotten down to 1.017. 68%, right? Has anybody else had this happen?
Recipe? AG or extract, % of specialty grains, mash schedule (if AG), etc...


__________________

-r

Off the Wagon Brewing

Quote:
Originally Posted by Mtn_Brewer View Post
My theory is that OCD is only a disorder if you don't know how to channel it.
chipsah is offline
 
Reply With Quote Quick reply to this message
Old 01-16-2013, 01:00 AM   #3
Pappers_
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Pappers_'s Avatar
Recipes 
 
Join Date: Jan 2009
Location: Chicago
Posts: 11,212
Liked 805 Times on 584 Posts
Likes Given: 1819

Default

Quote:
Originally Posted by chipsah View Post
Recipe? AG or extract, % of specialty grains, mash schedule (if AG), etc...
Yes, percentage attenuation is only one factor. Fermentability of the wort is a critical variable. For example, if I extract more complex sugars with a higher mash temperature, the fg will be higher than if the mash temperature was lower.
Pappers_ is offline
 
Reply With Quote Quick reply to this message
Old 01-16-2013, 01:12 AM   #4
crbrown25
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Bucks County, PA
Posts: 81
Liked 31 Times on 14 Posts
Likes Given: 4

Default

9# Maris Otter
.75# Light Munich
.36# Black
.25# Chocolate
1#Crystal 20
1# Clover Honey (maybe this has something to do with it?)
mash 1hr @ 156 deg (or this?)

...only my 4th all grain batch (BIAB) so i'm still trying to get the gist of how mash temps affect FG and body.

__________________
Holly Court Brewing Co.

Fermenting:
On Tap: Nothing
Bottled: East Riding of Yorkshire Northern English Brown Ale, Brown House Honey Porter, EdWort's Apfelwein, 1876 IPA
crbrown25 is offline
 
Reply With Quote Quick reply to this message
Old 01-16-2013, 01:23 AM   #5
Pappers_
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Pappers_'s Avatar
Recipes 
 
Join Date: Jan 2009
Location: Chicago
Posts: 11,212
Liked 805 Times on 584 Posts
Likes Given: 1819

Default

Quote:
Originally Posted by crbrown25 View Post
9# Maris Otter
.75# Light Munich
.36# Black
.25# Chocolate
1#Crystal 20
1# Clover Honey (maybe this has something to do with it?)
mash 1hr @ 156 deg (or this?)

...only my 4th all grain batch (BIAB) so i'm still trying to get the gist of how mash temps affect FG and body.
The range of mash temps is about 148F - 158F, so your 156F mash temp was on the high end of the range. This will produce a less fermentable wort and lead to a higher fg. For a medium body beer, I usually mash at 152 - 154.
__________________
http://www.singingboysbrewing.com
Pappers_ is offline
 
Reply With Quote Quick reply to this message
Old 01-16-2013, 01:41 AM   #6
crbrown25
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Bucks County, PA
Posts: 81
Liked 31 Times on 14 Posts
Likes Given: 4

Default

Thanks. Good info. I gave it a gentle swirl and raised the temp up to 70, so we'll see if it'll drop a couple points, which i guess is unlikely at this point. If not, i guess i'll just have a slightly sweeter & fuller porter. Either way, i'll drink the heck out of it.



__________________
Holly Court Brewing Co.

Fermenting:
On Tap: Nothing
Bottled: East Riding of Yorkshire Northern English Brown Ale, Brown House Honey Porter, EdWort's Apfelwein, 1876 IPA
crbrown25 is offline
Pappers_ Likes This 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Nottingham attenuation jmo88 Recipes/Ingredients 11 04-17-2014 05:17 AM
nottingham graff attenuation bonsai4tim Cider Forum 4 04-04-2010 06:33 PM
low attenuation with Nottingham dry stale General Techniques 10 06-07-2008 01:09 PM
Nottingham Attenuation? strohs Recipes/Ingredients 3 03-06-2008 12:48 AM
62% Attenuation with Nottingham...Call It Done? Beerthoven Recipes/Ingredients 15 10-16-2007 07:01 PM