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Old 02-03-2010, 07:35 PM   #1
J-meB
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Default Chocolate Porter

Just brewed my 4th batch.

5 1/2 gallons

3# light DME
3.3 Muntons light LME

steeped grain bag at 170 for 45 mins in 2 1/4 gallons with
1/4# black patent
3/4# chocolate malt
1/2# carapils
sparged with 1/4 gallon at 170

8oz bakers cocoa@ 35 mins
1/4 cup turbinado sugar@35 mins
1oz Perele at 60 mins.

O.G. was 1055
Pitched with s04

How long till you think this will be ready?
I plan to primary for 10-14 days
Secondary another 10-14
Bottle for two weeks?
This is my first porter so any suggestions would be great.

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Old 02-03-2010, 07:40 PM   #2
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One thing you left out was fermentation temp

I would skip the secondary. There is no need with this beer. 10-14 days in the primary should do it. Then straight to the bottle.

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Old 02-03-2010, 07:41 PM   #3
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I pitched at 72
ambient room temp is 68

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Old 02-03-2010, 07:51 PM   #4
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Sounds hot Ideally you'd pitch at 60-64 and have the fermenting liquid steady at 66-70F.

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Old 02-03-2010, 07:57 PM   #5
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Just made something similar recently.

Let me see.........It was in Primary for 2.5 months and in the bottle now 6 weeks.

Cooled 2 down and then let them warm up to almost room temp, pour with a huge head, HOLY HELL. Delicious.

Drinkable and damned decent after 1 month in primary, 2 weeks in the bottle I am sure, PERFECT at this point. Are you in a hurry?

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Old 02-03-2010, 08:06 PM   #6
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primary 1 month.

bottle 3 weeks.

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Old 02-03-2010, 08:36 PM   #7
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Quote:
Originally Posted by maida7 View Post
Sounds hot Ideally you'd pitch at 60-64 and have the fermenting liquid steady at 66-70F.
I used dryed yeast for this.
Rehydrated then proofed it first.
Didnt know 72 was a high pitch temp....I will bring it down next time.
I will keep closet at a steady 68

Thanks for the advice.

I will also primary for at least a month!
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Old 02-03-2010, 08:43 PM   #8
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Quote:
Originally Posted by J-meB View Post
I used dryed yeast for this.
Rehydrated then proofed it first.
Didnt know 72 was a high pitch temp....I will bring it down next time.
I will keep closet at a steady 68

Thanks for the advice.

I will also primary for at least a month!
Yeah but if the closet is at 68 your fermenter is gonna be much higher like mid 70's. The yeast make their own heat as they work. Ideally you would control the temp of the fermenter not the air in the closet.

I think a month in the primary is overkill. 2 weeks is usually more then enough time.
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Old 02-03-2010, 08:55 PM   #9
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Quote:
Originally Posted by maida7 View Post
Yeah but if the closet is at 68 your fermenter is gonna be much higher like mid 70's. The yeast make their own heat as they work. Ideally you would control the temp of the fermenter not the air in the closet.

I think a month in the primary is overkill. 2 weeks is usually more then enough time.
Taking temp in closet down to 64 as we speak
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Old 02-03-2010, 08:57 PM   #10
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Quote:
Originally Posted by J-meB View Post
Just brewed my 4th batch.

5 1/2 gallons

3# light DME
3.3 Muntons light LME

steeped grain bag at 170 for 45 mins in 2 1/4 gallons with
1/4# black patent
3/4# chocolate malt
1/2# carapils
sparged with 1/4 gallon at 170

8oz bakers cocoa@ 35 mins
1/4 cup turbinado sugar@35 mins
1oz Perele at 60 mins.

O.G. was 1055
Pitched with s04

How long till you think this will be ready?
I plan to primary for 10-14 days
Secondary another 10-14
Bottle for two weeks?
This is my first porter so any suggestions would be great.
Only your hydrometer readings can decide when it'll be ready. If your FG reading is stable for 3-4 days, then it's ready, your fermentation is pretty much done. That's the only way to be 100% sure.

But, the extra time is good in order to let your yeast cleanup after themselves. The more you let it age, the better your beer will be (to some extent).

Follow your hydrometer reading and everything will be allright.
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