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Old 05-06-2012, 03:19 PM   #1
syblue
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My Porter ended at 1.030 I was shooting for 1.018. I let it ferment for four weeks. My problem was I mashed to high, I was trying to hit 156 but when I checked my first runnings it was about 162.

I racked it to a keg last night to start carbing. This morning I was thinking about adding water to thin it out a bit.

Has anyone done this before?

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Old 05-06-2012, 05:25 PM   #2
duboman
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Don't, you're just going to water down your beer, not remove the excess sweetness from the higher gravity.

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Old 05-06-2012, 06:55 PM   #3
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So you think I should just leave it and let it be thick and sweet?

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Old 05-06-2012, 09:03 PM   #4
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Quote:
Originally Posted by syblue
So you think I should just leave it and let it be thick and sweet?
Since its already in the keg I'd say yes, carb it up and leave it be for a bit and try and figure out what went wrong in your process so you can correct it next time.
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Old 05-06-2012, 09:09 PM   #5
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Quote:
Originally Posted by syblue
My Porter ended at 1.030 I was shooting for 1.018. I let it ferment for four weeks. My problem was I mashed to high, I was trying to hit 156 but when I checked my first runnings it was about 162.

I racked it to a keg last night to start carbing. This morning I was thinking about adding water to thin it out a bit.

Has anyone done this before?
156 for a Porter? This is just my thought, but why would you want to mash a Porter at 156? You're at the upper edge of good conversion and what youre going to end up with is more of a bock-like sweet finished product as opposed to that dry English porter feel you're going for.
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